Apricot and Fig Mini Bundt® Cake Recipe

andrew@bytejockeyz.comDesserts, Fiber Rich, Recipes

Valley Fig Growers

Apricot and Fig Mini Bundt® Cake Recipe

Mini bundt cake recipes are an elegant cupcake alternative. Full of dried figs and dried apricots, hang onto these bundt pan recipes for the holidays.
Valley Fig Growers
Nutrition
Servings 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 crystallized ginger chopped
  • 1 egg large
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 8 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and chopped
  • 2/3 cup Sun-Maid Dried Apricots sliced into thin strips
  • 1/3 cup brown sugar packed

Instructions

  • 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.

Notes

*May use large muffin cups.

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!