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Apricot Oat Coffee Cake
Bake: 55 mins at 350°F
Ingredients
- 1 1/2 cups boiling water
- 1 cup rolled oats
- Streusel-Nut Topping (recipe follows)
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 2 eggs
- 1/2 cup finely snipped dried apricots or dried cherries
Directions
1. Grease bottom and 1/2-inch up sides of a 9x9x2-inch baking pan. Set aside. In a small bowl, pour boiling water over the 1 cup rolled oats. Set aside. Prepare Streusel-Nut Topping; set aside. In a medium bowl, combine the 1-1/2 cups flour, baking powder, baking soda, salt, and cardamom.
2. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Add the 1 cup brown sugar; beat on medium speed till well combined. Add eggs one at a time beating well after each addition. Alternately add flour mixture and oatmeal mixture to beaten egg mixture; beat on low speed just till combined. Stir in apricots or cherries.
3. Spoon batter into prepared pan. Sprinkle with Streusel-Nut Topping. Bake in a 350 degree F oven for 55 to 60 minutes or till wooden pick inserted near center comes out clean. Cool on wire rack. Serve warm. Makes 9 servings.
Ingredients
- 1/2 cup rolled oats
- 1/3 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1/3 cup butter
- 3/4 cup coarsely chopped walnuts
Directions
In a small bowl, combine rolled oats, brown sugar, and all-purpose flour. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Stir in coarsely chopped walnuts.
