Apricot Oatmeal Cake Recipe

Name: Apricot Oatmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 1/4 cups boiling water; 1 cup oats; 1 1/4 cups whole wheat flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon nutmeg; 1/2 cup margarine; 1 1/2 cups brown sugar, packed; 2 eggs; 3/4 cup dried apricot, finely chopped; topping; 3 tablespoons margarine; 1/2 cup brown sugar, packed; 3 tablespoons light cream (I use milk); 1 cup flaked coconut; 1/2 cup nuts, chopped

Servings: persons

Cake
1 1/4 cups boiling water
1 cup oats
1 1/4 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup margarine
1 1/2 cups brown sugar, packed
2 eggs
3/4 cup dried apricot, finely chopped
topping
3 tablespoons margarine
1/2 cup brown sugar, packed
3 tablespoons light cream (I use milk)
1 cup flaked coconut
1/2 cup nuts, chopped

1
Cake----------.
2
Pour boiling water over oats.
3
Stir and set aside.
4
Combine next 5 dry ingredients.
5
Cream margarine, brown sugar and eggs together until light.
6
Stir in oats, flour mixture and apricots.
7
Blend thoroughly.
8
Spread batter into 9 inch square pan sprayed with veggie spray.
9
Bake at 350 degrees for 35 to 40 minutes.
10
Topping----------.
11
Prepare topping while cake is baking.
12
Melt margarine in small saucepan.
13
Stir in remaining ingredients.
14
Spread evenly on warm cake.
15
Broil 6 inches below element for 3 to 5 minutes or until golden.
16
Cool.

1408

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cake, 1 1/4 cups boiling water, 1 cup oats, 1 1/4 cups whole wheat flour, and more.

Yes, Apricot Oatmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Apricot Oatmeal Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions