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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

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.

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

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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.

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

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

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Lift up the muffin tin and allow cakes to cool.

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Yield:  12 mini-cakes


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