California Apricot Oatmeal Breakfast Cake

Kids’ Favorite Recipes

Yield: 96 Servings

INGREDIENTS:

3 pounds 8 ounces
9 ounces
1 tablespoon + 1 teaspoon
1 tablespoon + 1 teaspoon
1 tablespoon + 1 teaspoon
2 teaspoons
3 pounds
2 pounds 12 ounces
1 pound 4 ounces
12
6 cups
1 #10 can
All-purpose flour
Old-fashioned oats
Baking powder
Baking soda
Cinnamon
Salt
Unsalted butter, softened
Sugar
Brown sugar
Large eggs
Low-fat buttermilk
California Apricot halves in light syrup, drained

                 
DIRECTIONS:
Preheat convection oven to 325 degrees F.

Coat three 12”x18”x2” hotel pans with cooking spray. Line the bottom of the pans with parchment paper.

In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.

Chop drained apricots into medium dice and set aside. Optional: set a few aside to garnish top.

In a 20-quart mixer, cream butter using the paddle attachment until soft and smooth.

Add sugar and brown sugar slowly to butter; combine until mixture is smooth and creamy.