Who can turn down cake for breakfast? It says right there in the recipe that ‘Served warm, it makes a delicious breakfast bread’. Although, bread might be stretching the truth a bit too far. Its cake, let’s be honest.
Oats are like the chameleon of the breakfast table, occupying many forms and disguising themselves as a bevy of morning meal options. The baked oats trend has been converting skeptics in huge numbers these days.
This lightly sweetened, apricot oat cake is a breakfast cake that celebrates apricots. A combination of regular all-purpose flour with oat flour results in the perfect crumb and a lovely flavor. Because oat flour is surprisingly light and retains moisture makes it perfect for pairing as well with the coarser, grittier texture of cornmeal. The slightly sweeter taste of oat flour not only complements the corn flavor, it also lets you use a little bit less sugar.
There’s just something comforting about breakfast cake in the morning!
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- 3/4 cup (145 gm) dried apricot halves
- 1 cup boiling water
- 1/2 cup oat flour
- 1/2 cup white flour
- 1/4 cup cornmeal
- 1/3 cup light brown sugar, packed
- 1 tsp ginger
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg PLUS 2 large egg whites
- 1/2 cup buttermilk
- 2 Tbsp olive oil
- 1 1/2 tsp powdered sugar for dusting top of cake
Ingredients
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- Preheat oven to 350 F.
- Spray an 8-inch round baking pan with cooking spray. Combine apricot halves and boiling water and let stand 15 minutes to soften. Drain apricots and arrange in bottom of pan.
- In medium bowl, whisk together oat flour, white flour, cornmeal, brown sugar, ginger, baking powder, baking soda, and salt.
- In separate bowl, stir together whole egg, egg whites, buttermilk, and olive oil. Make well in center of dry ingredients. Pour egg mixture into well, stirring just until moistened. Pour batter over apricots and smooth top.
- Bake until a toothpick inserted in center 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 if desired.
- It’s super easy to make your own oat flour. You’ll need a food processor or a good blender, and oats, that’s it! You use raw oats, any type, and process for a few seconds until they turn into a fine powder.... oat flour!
- TO MAKE OAT FLOUR USE:
- 2 1/2 cups oats - use steel cut or rolled
- Put the oats in a food processor or high speed blender. Blend until the oats become a fine powder. This will only take a few seconds in a high speed blender, and a little bit longer in a food processor. Store the oat flour in an airtight container in the refrigerator.
- 1 1/4 cup oats will yield approximately 1 cup flour.