Late Summer brings a bounty of apricots, peaches, and nectarines. This cake makes a yummy breakfast side or a tasty snack.
For a pop of extra flavor, add the optional dried fruit. For extra fiber and nutrition, substitute half of the flour with whole wheat flour.
Apricot Oatmeal Cake
Late Summer brings a bounty of apricots, peaches, and nectarines. This cake makes a yummy breakfast side. For a pop of extra flavor, add the optional dried fruit. For extra fiber and nutrition, substitute half of the flour with whole wheat flour.
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Ingredients
- 3 cups all-purpose flour
- 1/2 cup oats quick or old-fashioned
- 1 1/2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 8 ounces butter softened
- 1 1/2 cups brown sugar
- 2 eggs large
- 1 cup milk
- 1 LB apricots about 2 cups, chopped
Optional
- 1 cup dried fruit such as cranberries or raisins
Instructions
- Wash hands for 20 seconds with soap and warm water.
- Preheat oven to 350˚ F. Spray a 9-x-13” baking pan with cooking spray.
- In a bowl, mix together the flours, oatmeal, baking powder, baking soda, cinnamon and salt; set aside.
- Cream together the butter and sugars.
- Add eggs and mix until smooth.
- Add dry ingredients alternately with the buttermilk.
- Stir in apricots; do not over-mix.
- Pour the batter into the prepared pan.
- Bake 35-40 minutes, or until a skewer inserted into the center comes out clean.
- Cool and serve. Store leftovers in an airtight container.
Notes
Try substituting 1/2 of the flour with whole wheat flour to increase fiber and nutrition.
Nutrition Facts
Apricot Oatmeal Cake
Serving Size
1 piece
Amount per 1 Serving
Calories
312
% Daily Value*
Fat
13
g
20
%
Saturated Fat
8
g
50
%
Trans Fat
0.5
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
53
mg
18
%
Sodium
188
mg
8
%
Carbohydrates
46
g
15
%
Fiber
2
g
8
%
Sugar
25
g
28
%
Protein
5
g
10
%
Vitamin D
0.3
µg
2
%
Calcium
78
mg
8
%
Iron
2
mg
11
%
Potassium
187
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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