Apricot Cornmeal Cakes

Name: Apricot Cornmeal Cakes
Ingredients: FOR THE CAKES:; 1 cup Granulated Sugar; 1/2 teaspoons Orange Zest; 1 cup Unsalted Butter; 2 Large Eggs; 1-1/2 teaspoon Vanilla Or Almond Extract; 1/2 teaspoons Orange Extracct; 1-1/4 cup All-purpose Flour (or Substitute 1 Cup Flour And 1/4 Cup Corn Flour); 1/2 cups Fine Ground Cornmeal; 1-1/2 teaspoon Baking Powder; 1/2 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; 1/4 teaspoons Chinese Five Spice Powder; 1/4 teaspoons Orange Zest

17 ingredients

9 steps

Ingredients

FOR THE CAKES:
1 cup Granulated Sugar
1/2 teaspoons Orange Zest
1 cup Unsalted Butter
2 Large Eggs
1-1/2 teaspoon Vanilla Or Almond Extract
1/2 teaspoons Orange Extracct
1-1/4 cup All-purpose Flour (or Substitute 1 Cup Flour And 1/4 Cup Corn Flour)
1/2 cups Fine Ground Cornmeal
1-1/2 teaspoon Baking Powder
1/2 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
1/4 teaspoons Chinese Five Spice Powder
1/4 teaspoons Orange Zest

Directions

1

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.
2

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.
3

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.
4

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.
5

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.
6

Scoop the batter into the muffin tin or individual pans. Place apricot slices on the top.
7

Mix the topping ingredients in a small bowl then sprinkle over the apricot cakes.
8

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.
9

Adapted from A Spicy Perspective.