Apricot Upside-Down Cakes on the Grill
Apricot Upside-Down Cakes on the Grill
Ingredients
- 1 cup (150 g) unbleached all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup (55 g) unsalted butter, softened
- ½ cup (105 g) sugar
- 1 egg, at room temperature
- ½ cup (125 ml) milk
- 6 tbsp (80 g) sugar
- 6 apricots, ripe but firm, halved and pitted or 1 can (14 oz/398 ml) apricots halves in light syrup, drained (see note)
Instructions
- Preheat the grill, setting the burners to high. Generously butter a 12-cup non-stick muffin tin.
- In a bowl, combine the flour, baking soda and salt.
- In another bowl, cream the butter and sugar with an electric mixer until light and fluffy. Add the egg and whisk until smooth. Add the dry ingredients alternating with the milk. Set aside.
Apricot Upside-Down Cakes on the Grill