Apricot-Oat Breakfast Cake
Number of servings : 8 wedges Prep time: Cooking time: Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches Special diet
Number of servings : 8 wedges
Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches
Special diet :
3/4 cup (175 mL) dried apricot halves
1 cup (250 mL) boiling water
1/2 cup (125 mL) oat flour
1/2 cup (125 mL) all-purpose flour
1/4 cup (60 mL) yellow cornmeal
1/3 cup (75 mL) firmly packed light brown sugar
1 tsp (5 mL) ground ginger
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/2 tsp (2 mL) salt
1 large egg plus 2 large egg whites
1/2 cup (125 mL) buttermilk
2 tbsp (30 mL) extra-light olive oil
1-1/2 tsp (7 mL) confectioners’ sugar
- Preheat oven to 350ºF (180ºC). Spray 8-inch (20 cm) round nonstick baking pan with nonstick cooking spray. Combine apricot halves and boiling water and let stand 15 minutes to soften. Drain apricots and arrange in bottom of pan.
- Meanwhile, combine oat flour, all-purpose flour, cornmeal, brown sugar, ginger, baking powder, baking soda, and salt in medium bowl.
- In separate bowl, stir together whole egg, egg whites, buttermilk, and olive oil. Make well in centre of dry ingredients. Pour egg mixture into well, stirring just until moistened.
- Pour batter over apricots and smooth top. Bake until cake tester inserted in centre comes out clean, about 30 minutes. Cool on wire rack for 10 minutes. Turn cake out onto rack to cool completely. Dust with confectioners’ sugar.