The Pioneer Woman Tasty Kitchen
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Apricot Cornmeal Cakes

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Level: Easy

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Description

Mini cornmeal cakes with a great, slightly crunchy texture and flavored with orange zest plus a secret ingredient: Chinese five-spice powder.

Ingredients

  • FOR THE CAKES:
  • 1 cup Granulated Sugar
  • ½ teaspoons Orange Zest
  • 1 cup Unsalted Butter
  • 2  Large Eggs
  • 1-½ teaspoon Vanilla Or Almond Extract
  • ½ teaspoons Orange Extracct
  • 1-¼ cup All-purpose Flour (or Substitute 1 Cup Flour And 1/4 Cup Corn Flour)
  • ½ cups Fine Ground Cornmeal
  • 1-½ teaspoon Baking Powder
  • ½ teaspoons Salt
  • 2 teaspoons Chinese Five Spice Powder
  • 6  Small Ripe Apricots, Pitted And Cut Into 8 Slices Each
  • FOR THE TOPPING:
  • 1 Tablespoon Turbinado Sugar
  • ¼ teaspoons Chinese Five Spice Powder
  • ¼ teaspoons Orange Zest

Preparation

Note: I find regular coarse cornmeal to be too gritty and overly crunchy in baked goods so I use fine ground cornmeal for a nice, slightly crunchy texture. I substituted some corn flour to give the cakes a little more corn flavor.

Preheat the oven to 350 F. Line a 12-count muffin tin with paper liners or lightly spray 4 individual 6-inch pans with non-stick cooking spray.

Combine granulated sugar and 1/2 teaspoon orange zest in a small bowl and press down with a spoon to release the oils in the zest.

In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar/orange zest mixture until extremely light and fluffy, approximately 5 minutes. Add the eggs and extracts and mix until well incorporated, scraping the bowl with a spatula as needed.

In a separate bowl, combine the dry ingredients: flour, cornmeal, baking powder, salt and 2 teaspoons Chinese five-spice powder. With the mixer running, slowly add the dry ingredients to the butter/egg mixture until just combined. Do not over mix.

Scoop the batter into the muffin tin or individual pans. Place apricot slices on the top.

Mix the topping ingredients in a small bowl then sprinkle over the apricot cakes.

Bake for approximately 30-35 minutes, until a toothpick inserted into the center comes out clean. Remove pan(s) from oven and set on a rack. Cool for 10 minutes before serving.

Adapted from A Spicy Perspective.

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