Apricot-Cherry Upside-Down Mini Cakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dessert spotlights seasonal apricots and cherries at the peak of perfection. You can also make these treats with nectarines or peaches; just be sure to use small ones (about the size of apricots) so they won't crowd the custard cups. Ingredients:
cooking spray |
1 tablespoon butter, cut into 4 equal pieces |
4 teaspoons brown sugar |
2 apricots, halved and pitted |
16 sweet cherries, pitted and halved |
2/3 cup all-purpose flour |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
1/3 cup granulated sugar |
2 tablespoons butter, softened |
1/4 teaspoon vanilla extract |
1 large egg, lightly beaten |
1/3 cup fat-free milk |
6 tablespoons frozen fat-free whipped topping, thawed |
Directions:
1. Preheat oven to 350°.
2. Coat 4 (8-ounce) custard cups or ramekins with cooking spray. Place 1 butter piece in bottom of each cup. Sprinkle 1 teaspoon brown sugar over butter in each cup. Arrange 1 apricot half, cut side up, over brown sugar in each ramekin. Arrange 8 cherry halves, cut sides up, around outside edge of each apricot; set aside.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk. Place granulated sugar and 2 tablespoons butter in a medium bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Divide batter evenly over fruit in each cup. Place cups on a baking sheet.
4. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in cups 5 minutes on a wire rack. Loosen edges of cakes with a knife. Place a dessert plate, upside down, on top of each cup; invert onto plates. Drizzle any remaining caramelized syrup evenly over cakes. Serve cake warm with whipped topping.
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