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.
Servings 16 pieces
Calories 312kcal
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
Serving: 1piece | Calories: 312kcal | Carbohydrates: 46g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 53mg | Sodium: 188mg | Potassium: 187mg | Fiber: 2g | Sugar: 25g | Vitamin A: 955IU | Vitamin C: 3mg | Vitamin D: 0.3µg | Calcium: 78mg | Iron: 2mg