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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.
Course: Dessert
Keyword: mini bundt cake recipes, mini bundt pan recipes
Servings: 6 mini cakes
Calories: 451kcal

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 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.

Nutrition

Calories: 451kcal | Carbohydrates: 85g | Protein: 6g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 401mg | Potassium: 427mg | Fiber: 3g | Sugar: 58g | Vitamin A: 665IU | Vitamin C: 0.9mg | Calcium: 102mg | Iron: 2.2mg