Prep Time 10 min
Cook Time 20 Min
Servings 12
Difficulty Easy

Ingredients

  • Crisco® Butter Flavor No-Stick Cooking Spray
  • 3/4 cup Smucker's® Orchard's Finest® Coastal Valley Peach Apricot Preserves
  • 2 tbsps. butter
  • 1 (15.25 oz.) can apricot halves
  • 1 cup all-purpose flour
  • 2/3 cup sugar
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 1 large egg
  • 1/2 cup milk
  • 1/2 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • Whipped cream

Directions

  • Step 1

    HEAT oven to 350°F. Coat 12 muffin cups generously with no-stick cooking spray.

  • Step 2

    STIR together preserves and butter in small bowl. Place 1 tablespoon in bottom of each muffin cup. Top with 1 apricot half, rounded side down.

  • Step 3

    BEAT flour, sugar, baking powder, salt, shortening, egg, milk, vanilla and almond extract in large bowl with mixer on medium speed for 2 minutes or until smooth. Top each muffin cup with about 3 tablespoons batter.

  • Step 4

    BAKE 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run sharp knife around edge of each cup. Invert onto baking sheet. Spoon any remaining preserves from cups over top of cakes. Serve warm with whipped cream, if desired.

  • Step 5

    If there are not enough apricot halves in the can, cut larger ones in half, then evenly divide among the muffin cups.

Serving size
(1 cake of 12)

  • Calories 230
  • Calories from Fat70g
  • Total Fat 8g
  • Saturated Fat 3g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 25mg
  • Sodium 120mg
  • Potassium 0mg
  • Total Carbohydrates 37g
  • Dietary Fiber 1g
  • Sugars 27g
  • Protein 2g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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