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Apricot Oat Coffee Cake

Apricot Oat Coffee Cake

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  • Makes: 9 servings
  • Prep 20 mins
  • Bake 55 mins

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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.

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

  1. 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, vit. A (IU) 1263, iron (mg) 3, calcium (mg) 111, Fat, total (g) 27, carb. (g) 68, vit. C (mg) 1, sat. fat (g) 12, chol. (mg) 96, sodium (mg) 479, fiber (g) 4, cal. (kcal) 530

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