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.
2 cups all-purpose flour
1/2 cup oats, quick or old-fashioned,
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
8 ounces (2 sticks) unsalted butter,
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
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