Apricot-Cherry Upside-Down Mini Cakes

Ingredients

• 2  apricots pitted halved
• 0.5 teaspoon baking soda 
• 4 teaspoons brown sugar 
• 1 tablespoon butter cut into 4 equal pieces
• 2 tablespoons butter softened
• 1 large eggs lightly beaten
• 0.3 cup skim milk fat-free
• 0.7 cup flour all-purpose
• 0.3 cup granulated sugar 
• 0.3 teaspoon salt 
• 16  cherries sweet pitted halved
• 0.3 teaspoon vanilla extract 
• 6 tablespoons cool whip fat-free frozen thawed

Equipment

• bowl
• baking sheet
• oven
• knife
• whisk
• wire rack
• blender
• ramekin
• measuring cup

Directions

1. Preheat oven to 35
2. Coat 4 (8-ounce) custard cups or ramekins with cooking spray.
3. Place 1 butter piece in bottom of each cup.
4. Sprinkle 1 teaspoon brown sugar over butter in each cup. Arrange 1 apricot half, cut side up, over brown sugar in each ramekin. Arrange 8 cherry halves, cut sides up, around outside edge of each apricot; set aside.
5. Lightly spoon flour into a dry measuring cup; level with a knife.
6. Combine flour, baking soda, and salt, stirring with a whisk.
7. Place granulated sugar and 2 tablespoons butter in a medium bowl; beat with a mixer at medium speed until well blended.
8. Add vanilla and egg; beat well.
9. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture; beat well after each addition. Divide batter evenly over fruit in each cup.
10. Place cups on a baking sheet.
11. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in cups 5 minutes on a wire rack. Loosen edges of cakes with a knife.
12. Place a dessert plate, upside down, on top of each cup; invert onto plates.
13. Drizzle any remaining caramelized syrup evenly over cakes.
14. Serve cake warm with whipped topping.