Quick Foodservice Breakfast Cake:

California Apricot-Oatmeal Breakfast Cake
Created by Diane Wegner Deshler
Sweet and nutritious with Vitamin A-rich apricots and heart-healthy oats, this California Apricot-Oatmeal Breakfast Cake is a tempting snack for kids and adults.


Ingredients Yield: 96 Servings.

Ingredients
3 pounds 8 ounces all-purpose flour
9 ounces oats old-fashioned
1 tablespoon + 1 teaspoon baking powder
1 tablespoon + 1 teaspoon baking soda
1 tablespoon + 1 teaspoon cinnamon
2 teaspoons salt
3 pounds unsalted butter, softened
2 pounds 12 ounces sugar
1 pound 4 ounces brown sugar
12 large eggs
6 cups low-fat buttermilk
1 #10 can California apricots, drained

Directions
Preheat convection oven to 325°F.

Coat three 12"x18"x2" hotel pans with cooking spray. Line the bottom of the pans with parchment paper.

In a large bowl, combine flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.

Chop drained apricots into medium dice and set aside.

In a 20-quart mixer, cream butter using the paddle attachment until soft and smooth.

Add sugar and brown sugar slowly to butter; combine until mixture is smooth and creamy.

Beat in eggs, one at a time, until combined and batter is smooth.

Slowly add dry ingredients alternately with buttermilk, beginning and ending with dry ingredients.

Stir in apricots; do not over-mix.
 
Distribute the cake batter evenly among the three prepared hotel pans.

Bake cakes about 30 minutes or until done. They will be golden brown on top and center will test clean with a toothpick or knife.

Cool cakes for 1 hour. Carefully turn cakes over onto parchment lined sheet pans. Cool completely. Turn cakes back over onto new parchment lined sheet pans (so that the cake is right side up for serving).

Serve or cover and store overnight. This cake keeps well and can easily be served the next day.  Each pan makes 32 servings.

Optional: After slicing, lightly sprinkle cake slices with powdered sugar.

Nutrition Facts (per 3.30 oz. serving): Calories 265.29, Calories from Fat 109.13, Fat 12.13 g, Protein 3.42 g, Carbohydrates 36.88 g, Cholesterol 57.75 mg, Dietary Fiber 0.97 g, Calcium 38.99 mg, Iron 1.20 mg, Sodium 146.64 mg