Apricot Oatmeal Cake | Recipes

Apricot Oatmeal Cake

(27) Ratings:
Prep Time:
Baking Time:
Makes:9 servings
Freezing:excellent

This moist and magnificent coffee cake is made with rolled oats and chewy apricots and finished off with an irresistibly crunchy nut and coconut topping.

Ingredients

Cake

1 1/4 cups 300 mL boiling water
1 cup 250 mL Robin Hood® Oats
1 1/4 cups 300 mL Robin Hood All Purpose Whole Wheat Flour
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
1/2 tsp 2 mL salt
1/2 tsp 2 mL nutmeg
1/2 cup 125 mL butter, softened
1 1/2 cups 375 mL packed brown sugar
2 eggs
3/4 cup 175 mL finely chopped dried apricots

Topping

3 tbsp 45 mL butter
1/2 cup 125 mL packed brown sugar
3 tbsp 45 mL light cream
1 cup 250 mL flaked coconut
1/2 cup 125 mL chopped nuts

Directions

  1. Preheat oven to 350°F (180°C). Grease a 9” (2.5 L) square baking dish.
  2. Cake: Pour boiling water over oats. Stir and set aside.
  3. Combine flour, baking powder, baking soda, salt and nutmeg in a medium bowl.
  4. Cream butter, brown sugar and eggs together, in a separate mixing bowl, until light in texture. Stir in oats, flour mixture and apricots. Blend thoroughly.
  5. Spread batter into prepared baking dish.
  6. Bake in preheated oven for 35 to 40 minutes or until a toothpick inserted of centre of cake comes out clean.
  7. Topping: Prepare topping while cake is baking. Melt butter in small saucepan. Stir in remaining ingredients. Spread evenly on warm cake. Broil 6" (15 cm) below element for 3 to 5 minutes, or until golden. Cool.

Nutritional Information

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