Fig And Apricot Mini-Bundt Cakes
Description
This Vietnamese dessert features Nonstick cooking spray, Granulated sugar, Buttermilk, Vegetable oil, Unsweetened applesauce. It delivers smooth, comforting richness, sweet, indulgent flavor. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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1. Preheat oven to 350F (177&# 194;°C). Coat a minibundt pan (6 individual cups) with nonstick cooking spray. In large bowl, beat together sugar, buttermilk, oil, applesauce, ginger and egg. 2. In another large bowl, sift together flour, baking powder, baking soda and salt; add to sugar mixture; beat well. Stir in chopped figs. 3. In small bowl, combine apricots, brown sugar and butter; spoon mixture evenly on bottom of mini-bundt cups. Pour batter over apricots, filling each cup to 1/4 inch below rim. 4. Bake 20 minutes, or until golden brown and toothpick inserted comes out clean. Cool in pan 2 minutes; turn out onto wire rack to cool completely. Gail Shermeyer
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chopped crystallized ginger
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 978.2kcal
- % Daily Value *
- Total Fat 24.7g38%
- Saturated Fat 7.2g36%
- Cholesterol 63.6mg22%
- Sodium 2677.5mg112%
- Total Carbohydrate 180.8g61%
- Dietary Fiber 9.4g38%
- Sugars 105.1g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
allpurpose, applesauce, apricot, apricots, baking, brown, butter, buttermilk, cakes, chopped, cooking, dessert, dried, egg, fig, figs, flour, granulated, melted, minibundt
