Recipe finder
Apricot Oat Coffee Cake
- Makes: 9 servings
- Prep 20 mins
- Bake 55 mins
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
- 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.
- 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.
- 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.
Streusel-Nut Topping
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.
Nutrition Facts
(Apricot Oat Coffee Cake)
Servings Per Recipe 9, pro. (g) 8, cal. (kcal) 530, fiber (g) 4, sodium (mg) 479, sat. fat (g) 12, chol. (mg) 96, Fat, total (g) 27, carb. (g) 68, vit. A (IU) 1263, iron (mg) 3, calcium (mg) 111, vit. C (mg) 1