Bake these cakes in ramekins, and eat them from the dish with a spoon.

Jennifer Martinkus
Recipe by Cooking Light January 2006

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Credit: Jan Smith

Recipe Summary

Yield:
7 servings (serving size: 1 cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • Combine first 4 ingredients in a small saucepan; place over high heat. Bring to a boil; reduce heat, and simmer 3 minutes or until apricots are plump. Remove from heat; cool.

  • Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, bran, baking soda, and salt in a medium bowl; stir well with a whisk. Make a well in center of mixture.

  • Combine brown sugar and next 4 ingredients (through egg white) in a small bowl; stir well with a whisk. Add sugar mixture to flour mixture, stirring just until combined. Gently fold in apricot mixture.

  • Spoon 1/2 cup batter into each of 7 (6-ounce) ramekins coated with cooking spray. Place ramekins on a jelly-roll pan. Bake at 400° for 15 minutes or until golden brown. Place on a wire rack. Serve warm or at room temperature.

Nutrition Facts

313 calories; calories from fat 33%; fat 11.5g; saturated fat 5.3g; mono fat 4.6g; poly fat 0.8g; protein 7.6g; carbohydrates 49.1g; fiber 3.5g; cholesterol 57mg; iron 2.6mg; sodium 465mg; calcium 99mg.
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