Apricot-Pineapple Mini Upside-Down Cakes

I had made a crisp using pineapple and dried apricots, and thought it was a wonderful combination.  My daughters and I are all trying to cut back a little on portions, especially dessert portions, and I made these miniature upside-down cakes, using my 1950s tried-and-true recipe, adapting it to a 12-cup muffin tin.  These are really buttery and delicious – one cake was satisfying for each of us as a serving.

APRICOT-PINEAPPLE UPSIDE-DOWN MINI CAKES

• Servings: 12
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Apricot-Pineapple Topping

• 6 Tblsp. butter, divided
• 6 Tblsp. dark brown sugar, divided
• 3 slices of pineapple, drained, quartered
• 12 dried apricots, quartered

Batter

• ¼ cup butter, softened
• 1-½ tsp. baking powder
• ½ tsp. vanilla
• ½ cup granulated sugar
• 1 cup all-purpose flour
• ½ tsp. salt
• 1/3 cup milk
• 1 egg

Preheat oven to 350 degrees F

To make topping:
In each section of a 12-cup muffin tin, place ½ tablespoon of butter.

Place in warmed oven for 3-5 minutes until butter is melted.  In each section, stir in ½ tablespoon of dark brown sugar (1-½ tsp.).

Cut quarters of pineapple into 4 wedges and place in each cup.  Add 4 pieces of apricots to make a starburst pattern.  Set aside.

To make batter:
Place butter, baking powder, vanilla, sugar, flour and salt in mixer bowl.  Beat for 1 minute on medium speed.  Add milk and egg, beat for another minute on medium speed.  Spoon  batter on top of fruit in muffin tin, about 3 tablespoons per section.

Bake@ 350 degrees F for approximately 20 minutes – tops of cakes should be golden brown.

Invert the muffin tin on racks and allow to set for abut 3 minutes.

Lift up the muffin tin and allow cakes to cool.

Yield:  12 mini-cakes