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© Meredith Corporation. All rights reserved. Used with permission.
(18 mini cakes)
Preheat oven to 350°F. Lightly coat eighteen 2-1/2-inch muffin cups with cooking spray; set aside.
In a small saucepan, combine brown sugar, 1/4 cup butter, 2 tablespoons juice and cinnamon. Cook and stir over low heat until sugar is dissolved. Place about 2 teaspoons of the brown sugar mixture in each prepared muffin cup. Arrange apricots in the muffin cups, cut-sides down; set aside.
In a medium bowl, combine flour, pistachios, baking powder, cardamom and salt; set aside. In a large mixing bowl, beat the 1/2 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, beating on medium speed until combined. Add eggs one at a time, beating well after each addition. Beat in vanilla. Alternately add the flour mixture and the remaining 1 cup apricot juice, beating on low speed just until combined. Spoon batter into prepared muffin cups, filling each about three-fourths full.
Bake for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool for 10 minutes on a wire rack. Using a knife, loosen sides of cakes from pan. Invert cakes onto a serving platter. Cool for 10 minutes. Serve warm.