Apricot Oatmeal Cake

9
Servings
15m
Prep Time
45m
Cook Time
1h
Ready In


"Delicious with a cuppa tea or coffee, good in a lunch box too or an after school snack."

Original recipe yields 9 servings
OK
  • TOPPING

Nutritional

  • Serving Size: 1 (174.7 g)
  • Calories 545.6
  • Total Fat - 24.2 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 51.1 mg
  • Sodium - 459.5 mg
  • Total Carbohydrate - 78.2 g
  • Dietary Fiber - 5.8 g
  • Sugars - 51.2 g
  • Protein - 9 g
  • Calcium - 83.3 mg
  • Iron - 2.4 mg
  • Vitamin C - 0.5 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350f degrees. Pour boiling water over oats. Stir and set aside. Combine next 5 dry ingredients.

Step 2

Cream margarine, brown sugar and eggs together until light. Stir in oats, flour mixture and apricots. Blend thoroughly. Spread batter into 9 inch square pan sprayed with veggie spray. Bake at 350 degrees for 35 to 40 minutes

Step 3

Topping: Prepare topping while cake is baking. Melt margarine in small saucepan. Stir in remaining ingredients. Spread evenly on warm cake. Broil 6 inches below element for 3 to 5 minutes or until golden. Cool and cut into 9 squares.

Tips & Variations


No special items needed.

Related

Engrossed

Yummy soft cake with candy topping! I made it as directed with butter and unsweetened flaked coconut. Some day I would like to try it with all coconut products: coconut oil, coconut sugar, coconut cream, and organic unsweetened coconut. I think that would be fabulous, but didn't want to change the recipe too much for the first time. Made for the Billboard recipe tag game.

review by:
(9 Feb 2013)