Best 10 Apricot Oatmeal Cake Recipes

OATMEAL APRICOT SQUARES

Steps:

• In a large bowl, combine the flour, oats, brown sugar, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. , Press half of the mixture into a greased 8-in. square baking dish. Spread with preserves. Sprinkle with remaining oat mixture; gently press down. , Bake at 350° for 38-42 minutes or until golden brown. Cool on a wire rack. Cut into squares.

SPICED APRICOT BAKED OATMEAL

Steps:

• Preheat oven to 350°. In a large bowl, mix first 5 ingredients; stir in oats, apricots and pecans. In another bowl, whisk together eggs, milk, applesauce and vanilla; gradually whisk in melted butter. Stir into oat mixture., Transfer to a greased 11x7-in. baking dish. Bake, uncovered, 25-30 minutes or until set and edges are lightly browned. Cut into 12 portions; serve with toppings. Freeze option: Freeze cooled portions of oatmeal in airtight freezer containers. To use, microwave each portion on high for 20-30 seconds or until heated through. Serve with toppings.

APRICOT OATMEAL COOKIES

Steps:

• Heat oven to 375°F. In large bowl, beat all ingredients except oats, flour, apricots and pecans with electric mixer on medium speed until creamy, or mix with spoon. Stir in all remaining ingredients.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake cookies 8 to 10 minutes or until edges are brown and centers are soft. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

ORANGE & APRICOT LOAF CAKE

Steps:

• Heat oven to 160C/140C fan/gas 3. Grease and line a 900g loaf tin with baking parchment. In a saucepan, heat the apricots with the orange zest and all but 1 tbsp of the juice. Simmer gently for 5 mins until the apricots have absorbed all the juice. Set aside to cool.
• Beat the butter and sugar in a bowl until light and fluffy. Gradually beat in the eggs, then fold in the flour. Stir in the cooled apricots. If the mixture is dry at this stage, add a drop of milk.
• Scrape the batter into the tin and smooth the top with a spatula. Bake for 50 mins-1 hr until a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins before removing, then leave on a wire rack to cool completely.
• Gradually add the reserved orange juice to the icing sugar, stirring until smooth and slightly runny. Drizzle the icing in a zigzag pattern over the top of the cake and leave to set.

APRICOT OAT BREAD

Steps:

• Place bread ingredients in the pan of the bread machine in the order recommended by the manufacturer; add the dried apricots just before the knead cycle ends.
• Remove the bread promptly from the machine when it's finished, and glaze with the warmed honey. Allow to cool completely before serving.

APRICOT-OATMEAL MUFFINS

Steps:

• Heat oven to 400°F. Grease bottoms only of 6 regular-size muffin cups with shortening or cooking spray, or line with paper baking cups.
• In medium bowl, mix flour, 1/2 cup oats, the baking powder and salt. In small bowl, mix brown sugar, milk, oil, vanilla and egg with fork or wire whisk until blended. Stir milk mixture into flour mixture just until flour is moistened. Fold in apricots. Divide evenly among muffin cups. Sprinkle each with about 1/2 teaspoon oats.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Serve warm or cool.

APRICOT OAT CAKES

Steps:

• Thoroughly grind rolled oats in food processor or blender. Mix with flour and baking powder.
• In a separate bowl, "cream" together yogurt, dry sweetner, honey and vanilla. In yet another bowl, lightly beat egg white until it gets bubbly but not stiff. Fold egg white into wet ingredients. Add dried fruit.
• Combine wet and dry ingredients. The dough gets pretty stiff and is hard to mix. You may even have to dive in there with your hands and squish it together. Add water if the mixture is too dry. Form into 12 patties.
• Bake at 325 degrees F for 15 minutes on a non-stick cookie sheet. Cool completely and store in refrigerator. These keep well and may be frozen.

APRICOT OATMEAL CAKE

Steps:

• Cake----------.
• Pour boiling water over oats.
• Stir and set aside.
• Combine next 5 dry ingredients.
• 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.
• 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.

OATMEAL APRICOT SQUARES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with cooking spray.
• Combine flour, oats, brown sugar, baking powder, and salt in a large bowl. Cut in butter until mixture resembles coarse crumbs.
• Mix almond extract into the beaten egg and stir into the crumb mixture.
• Press half of the crumb mixture into the prepared baking dish and spread apricot preserves over it. Top with the remaining crumbs, and gently press down. Sprinkle almonds evenly over the top.
• Bake in the preheated oven until golden brown, about 30 minutes.
• Remove from oven, cool on a wire rack, and then cut into squares.

APRICOT CAKE

Steps:

• Preheat oven to 350 degrees. Use a little of the butter to grease a 9-inch round baking pan with a removable bottom. Dust the pan with a little of the flour. Sift the remaining flour with the baking powder and salt and set aside.
• Cream the remaining butter with the brown sugar. Beat in the eggs, one at a time. Stir in the flour mixture and the vanilla.
• Spread the batter in the baking pan. Arrange the apricot slices on the top. Put in the oven and bake about 25 minutes, until the top of the cake looks fairly firm and is just beginning to brown.
• Sprinkle with the granulated sugar, return to the oven and bake another 10 to 15 minutes, until the cake is nicely browned. Remove from the oven, allow to cool 10 minutes, then remove the sides of the pan. Serve the cake while it is still warm, with creme fraiche, whipped cream or vanilla frozen yogurt on the side.