Valley Fig Growers
Fig and Apricot Mini Bundt® Cakes
Makes 6 mini cakes
Ingredients
- 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
Directions
- 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.
Nutrition Information
amount per serving
- Calories 563
- % Calories from Fat 23%
- Fat 15
- Cholesterol 47
- Protein 7
- Carbohydrates 103
- Fiber 7
- Iron 3
- Sodium 490
- Calcium 164
- Potassium 527
