California Apricot Oatmeal Breakfast Cake

Kids’ Favorite Recipes

Yield: 96 Servings


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
6 cups
1 #10 can
All-purpose flour
Old-fashioned oats
Baking powder
Baking soda
Unsalted butter, softened
Brown sugar
Large eggs
Low-fat buttermilk
California Apricot halves in light syrup, drained

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.