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