Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

  • Prep time 15 minutes
  • Total time 45 minutes
  • Portion size 12 servings
  • Credits : Canadian Living Magazine: November 2021



Sprinkle pinch brown sugar in bottom of each cup of buttered 12-cup muffin pan. Place apricot half, cut side down, in bottom of each muffin cup. Set aside.

Preheat oven to 350°F. In large bowl, using electric mixer on medium-high speed, beat eggs with remaining brown sugar until pale. Reduce speed to medium; beat in almonds, vanilla, flour and milk until combined. Divide batter evenly among muffin cups.

Bake until cake tester inserted into centre of cakes comes out clean, about 22 minutes. Let cool for 5 minutes. Run knife along edge of each muffin cup to loosen cakes. Place serving tray on top of muffin pan and invert. Remove pan. (Make-ahead: Can be stored in airtight container and refrigerated for up to 3 days or frozen for up to 1 month.)

Nutritional facts PER MINI CAKE

  • Iron 0.8 mg
  • Fibre 1 g
  • Sodium 20 mg
  • Sugars 20 g
  • Protein 4 g
  • Calories 140
  • Total fat 5 g
  • Cholesterol 30 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g
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Apricot Upside-Down Mini Cakes