FoodReference.com
RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

Breakfast page 1COFFEE CAKE RECIPES >>>>> >  California Apricot Oatmeal Breakfast Cake

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

CALIFORNIA APRICOT-OATMEAL BREAKFAST CAKE

Sweet and nutritious with Vitamin A-rich apricots and heart-healthy oats, this California Apricot-Oatmeal 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

Ingredients
• 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 California apricots, drained well, chopped (approximately 2 cups)
• Confectioners' sugar, for sprinkling

 
Directions
Preheat oven to 350°F. Butter a 9-x-13-inch cake pan or coat pan with cooking spray; set aside.

In a medium-sized bowl, mix together the flour, oatmeal, baking powder, baking soda, cinnamon and salt; set aside.

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.

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.

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.

Nutrition Facts (per 3.98 oz. serving): Calories 296.45, Calories from Fat 117.75, Fat 13.08 g, Protein 3.72 g, Carbohydrates 41.55 g, Cholesterol 61.60 mg, Dietary Fiber 1.28 g, Calcium 52.05 mg, Iron 1.34 mg, Sodium 181.80 mg

Apricot Producers of California - www.apricotproducers.com
 

 

RELATED RECIPES

  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

FoodReference.com Logo

 

 

Popular Pages