Zutaten für Apricot Oatmeal Cake
- 1 cup boiling water
- 1 1/2 cups rolled oats
- Whole Wheat Flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Nutmeg
- 3/4 cup margarine
- 1 cup packed brown sugar
- 2 large eggs
- 1 cup chopped dried apricots
- Light Cream
- Flaked Coconut
- 1/4 cup chopped walnuts (optional)
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Zubereitung von Apricot Oatmeal Cake
- Preheat oven to 350°F (175°C).
- Prepare the cake batter: In a medium bowl, pour 1 cup boiling water over 1 ½ cups rolled oats. Stir well and set aside for 5 minutes to soften.
- In a separate large bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, and ½ teaspoon salt.
- In a mixing bowl, cream together ½ cup (1 stick) margarine, ¾ cup packed brown sugar, and 2 large eggs until light and fluffy.
- Stir in the softened oat mixture, the dry flour mixture, and 1 cup chopped dried apricots. Blend until just combined.
- Grease a 9x9 inch baking pan with vegetable spray.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the topping:
- Melt ¼ cup margarine in a small saucepan over low heat.
- Stir in ½ cup all-purpose flour, ¼ cup packed brown sugar, and ¼ cup chopped walnuts (optional).
- Spread the topping evenly over the warm cake.
- Broil 6 inches below the heating element for 3-5 minutes, or until the topping is golden brown. Watch carefully to prevent burning.
- Let the cake cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
227g
Fat
32g
Carbs
28g
