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Makes 6 mini cakes
3/4 cup granulated sugar
3/4 cup buttermilk
1/4 cup vegetable oil
1/4 cup unsweetened applesauce
1/4 cup chopped crystallized ginger (1 1/2 oz.)
1 large egg
1 1/2 cups all-purpose flour
3/4 teaspoon each baking powder and baking soda
1/2 tsp. salt
8 ounces Blue Ribbon Orchard Choice or Sun-Maid Calimyrna Figs,
stemmed and chopped
2/3 cup Sun-Maid Dried Apricots, sliced in thin strips (3 ounces)
1/3 cup packed brown sugar
2 tablespoons butter, melted
Preheat oven to 350°F. Coat mini-Bundt‚ pan
(6 individual cups)* with vegetable cooking spray. In large bowl, beat sugar,
buttermilk, oil, applesauce,
ginger and egg. In a separate bowl, combine flour, baking powder, baking soda
and salt; add to sugar mixture and beat well. Stir in chopped figs. Combine
apricots, brown sugar and butter; spoon mixture evenly on bottom of mini-Bundt‚ cups.
Pour batter over apricots, filling each cup to 1/4-inch below rim. Bake 20
minutes until golden brown and toothpick inserted comes out clean. Cool in
pan 2 minutes; turn out onto wire rack to cool completely.
*May use large muffin
cups.
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