As you may know I love collecting baking tins of all kinds. I recently was lovingly bought a mini bundt tin. It’s so perfect that I used it immediately on these little treats. This recipe for you today is embracing the apricot. I love them, they’re so sweet and bite size and good for you.
As soon as summer time hits the fruit season is at it’s best. I love to bake with what’s in season, it’s important to embrace what is naturally produced what ever time of year you’re in. Stone fruit’s are at their peak now, so buy some now and bake these. You won’t regret it. The recipe comes from one of my featured books this month What’s New On My Bookshelf, Easiest and Best Coffee Cakes and Quick Bread by Renny Darling. This book is fantastic, it’s full of delicious recipes and you have such a big selection to choose from. I want to bake everything from this book.
I choose to use fresh apricots for this recipe instead of dried ones which were stated. I wanted to do this as apricots are fresh in abundance here and I wanted to make the most of them. I also think by adding fresh ones, it gives the texture of these mini bundts a lighter and juicier finish. There are also little cream nuggets in these thanks to some toasted roughly chopped almonds. This brings a surprising crunch and heightens the texture of the crumb. Juicy pieces of apricots and smooth almond chunks, the best of both worlds.
The glaze is of the sour cream kind, quick and simple to make, just combining a few ingredients and you have a smooth glaze to drizzle over each bundt. There’s sour cream in the cake to which gives the cakes their moistness and a little almond extract to give a nice little almondy scent. Bake this when apricots are in season, they’ll give so much more flavour then dried ones ever could.
110 grams (1 stick) Unsalted butter at room temperature
100 grams (1/2 cup) Caster sugar
80 ml (1/3 cup) Honey
80 ml (1/3 cup) Sour Cream
2 Large eggs
1 teaspoon Almond extract
325 grams (1 1/2 cups) Plain flour
1 teaspoon Baking powder
120 grams (3/4 cup ) Fresh apricots
60 grams (1/2 cup) Whole almond, toasted and roughly chopped
1 tablespoon Lemon zest
150 grams (1 cup) Icing sugar, sifted
2 tablespoons Sour cream
1/2 teaspoon Pure vanilla extract
1. Pre-heat the oven to 180C,160C(Fan),350F and using cake release spray, spray a mini bundt tin measuring 250 ml (1 cup) for each case, turn upside down and place on a few kitchen towels. Set to one side.
2. Using an electric mixer with a paddle attachment cream together the butter and the sugar until you have a smooth, fluffy, creamy mixture. This should take 5-8 minutes. Scrape down your bowl a spatula.
3. Add the honey and sour cream and mix until combined. Scrape down your bowl again with your spatula.
4. Crack the eggs one a time into a small bowl (I do this just in case I get a bad one) and add them one at a time mixing for around 3o seconds. Add the almond extract and mix for 20 seconds . Scrape down the bowl again with your spatula.
5. Mix together the flour and baking powder and steadily add this to the batter stopping when the last little bit of flour disappears. Add the apricots, almond and the lemon zest and mix to incorporate everything thoroughly.
6. Spoon the batter into the mini bundt tin coming half way for each one. Level the top best you can then bake for 30-40 minutes or until a cake tester inserted into the middle comes out clean. Leave to cool in the tin on a wire rack for 10 minutes before transferring them to the wire rack to cool completely.
7. When the cakes are cold, make the glaze by mixing all the glaze ingredients together and then drizzle over the top of each bundt.
* These will last for up to 3 days kept in a cake tin with a tight-fitting lid. Keep in a cool, dry place away from direct sunlight.