Apricot Oatmeal Cake
Recipe: #2778
November 19, 2011
Categories: Desserts, Cakes, Snacks, Oats, Apricot, Coconut, British, Pacific Northwest, Pacific Rim, Baby Shower Brunch, Picnic, Oven Bake, Kosher, Non-Dairy, Vegetarian, more
"Delicious with a cuppa tea or coffee, good in a lunch box too or an after school snack."
Ingredients
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- TOPPING
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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 by Step Method
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
No special items needed.