Fig And Apricot Mini Bundt Cakes

Serving Size : 6
Ingredients

for prepare Fig And Apricot Mini Bundt Cakes

:

Amount	Measure	Ingredient - Preparation Method
nonstick cooking spray fig and apricot mini bundt cakes
3/4	cup	granulated sugar
3/4	cup	buttermilk
1/4	cup	vegetable oil
1/4	cup	unsweetened applesauce
1/4	cup	chopped crystallized ginger
1 1/2 ounces fig and apricot mini bundt cakes
1		egg
1 1/2	cups	all-purpose flour
3/4	teaspoon	baking powder
3/4	teaspoon	baking soda
1/2	teaspoon	salt
8	ounces	dried figs
stemmed and chopped fig and apricot mini bundt cakes
2/3	cup	dried apricots
sliced in thin strips fig and apricot mini bundt cakes
1/3	cup	brown sugar
2	tablespoons	butter - melted

1. Preheat oven to 350°F. Coat a minibundt pan (6 individual cups) with nonstick cooking spray. In large bowl, beat together sugar, buttermilk, oil, applesauce, ginger and egg. 2. In another large bowl, sift together flour, baking powder, baking soda and salt; add to sugar mixture; beat well. Stir in chopped figs. 3. In small bowl, 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. 4. Bake 20 minutes, or until golden brown and toothpick inserted comes out clean. Cool in pan 2 minutes; turn out onto wire rack to cool completely. Per serving (1 cake): About 482 calories, 6g protein, 80g carbohydrate, 14g fat, 27% calories from fat, 48mg cholesterol, 472mg sodium, 5g fiber.

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