Friday, June 14, 2013

Apricot-Oatmeal Breakfast Cake

Sweet and nutritious with Vitamin A-rich apricots and heart-healthy oats, this Breakfast Cake is a tempting snack for kids and adults.

Prep and cook time:  About 1 hour
Makes:  one 9-x-13-inch cake, serves 15

  • 2 cups all-purpose flour
  • 1/2 cup oats, quick or old-fashioned, uncooked
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 8 ounces (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 2 (15.25 ounce) cans  apricots, drained well, chopped
  •    (approximately 2 cups)
  • Confectioners’ sugar, for sprinkling
  1. Preheat oven to 350°F. Butter a 9-x-13-inch cake pan or coat pan with cooking spray; set aside.
  2. In a medium-sized bowl, mix together the flour, oatmeal, baking powder, baking soda, cinnamon and salt; set aside.
  3. In a large bowl, beat the butter with an electric mixer at medium speed until creamy. Slowly add the white sugar and brown sugar; beat until light and fluffy. Add eggs, one at a time; beat until smooth.
  4. Add dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Stir in apricots; do not over-mix. Pour the cake batter into prepared pan.
  5. Bake the cake about 35-45 minutes, until done and golden brown on top. When cool, sprinkle the top of the cake with confectioners’ sugar.

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