Apricot Bran Honey Cakes

READY IN: 35mins
Recipe by Sharon123

These are baked in individual ramekins and eaten from the dish with a spoon. Mmmm good! Adapted from Cooking Light(Jan/2006)

Top Review by Mandy

These were very easy to whip up & tasted good too. I only had about 1 cups worth of apricots and subbed Splenda for the sugar. I did them as mini cupcakes instead of in ramekins and got about 12 cupcakes & 9 bite-size cakes. These will be great for my DD's playgroup, thanks!

Ingredients Nutrition

  • 1 12 cups dried apricots, diced
  • 6 tablespoons butter
  • 13 cup apricot nectar
  • 2 tablespoons honey
  • 34 cup flour
  • 34 cup oat bran (I sometimes use a mix of wheat bran and wheat germ)
  • 1 teaspoon baking soda
  • 12 teaspoon salt
  • 14 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1 (8 ounce) carton plain yogurt
  • 1 large egg
  • 1 large egg white
  • cooking spray


  1. Preheat oven to 400*F.
  2. Combine apricots, butter, nectar and honey in a small saucepan; place over high heat. Bring to boil, reduce heat and simmer 4 minutes or until apricots are plump. Remove from heat; cool.
  3. Gently spoon flour into dry measuring cups; level with knife. Mix flour, bran, baking soda, and salt in a medium bowl, stir well. Add sugar mixture to flour mixture, stirring just until combined. Lightly fold in apricot mixture.
  4. Spoon 1/2 cup batter into each of 7(6 ounce) ramekins coated with cooking spray. Place ramekins on a shallow baking sheet. Bake at 400*F. for 15 minutes or until golden brown. Put on wire rack.
  5. Serve warm or at room temperature. Enjoy!

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