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Fig And Apricot Mini-Bundt Cakes

Fig and Apricot Mini-Bundt Cakes recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Servings: 6
Calories: 978.2
Dietary: Vegetarian
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
  • Nonstick cooking spray
  • 3/4 cups Granulated sugar
  • 3/4 cups Buttermilk
  • 1/4 cups Vegetable oil
  • 1/4 cups Unsweetened applesauce
  • 1/2 ounces
  • Egg
  • 1 1/2 cups All-purpose flour
  • 3/4 teaspoons Baking powder
  • 3/4 teaspoons Baking soda
  • 1/2 teaspoons Salt
  • 8 oz Dried figs
  • Stemmed and chopped
  • 2/3 cups Dried apricots
  • Sliced in thin strips
  • 1/3 cups Brown sugar
  • 2 tablespoons Butter -- melted
Directions
  1. 1
    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
  2. 2
    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.

Keywords: allpurpose, applesauce, apricot, apricots, baking, brown, butter, buttermilk, cakes, chopped, cooking, dessert, dried, egg, fig, figs, flour, granulated, melted, minibundt
Read it online: https://www.chefs-mate.com/recipe/fig-and-apricot-mini-bundt-cakes/