Oatmeal, Raisin, and Apricot Cake

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🍎 Oatmeal, Raisin, and Apricot Cake

Serves: 8–10

Prep Time: 15 minutes

Bake Time: 35–40 minutes

Total Time: ~55 minutes

🌿 Ingredients

  • 2.82 oz (80 g) raisins
  • 8–10 dried apricots, chopped
  • 2 cups (200 g) oatmeal (rolled oats or quick oats)
  • 1 teaspoon baking powder
  • 1 cup (200 ml) milk
  • 1 large carrot, grated
  • 1 large apple, grated
  • 3 large eggs
  • Optional:
    • 2–3 tbsp honey, maple syrup, or brown sugar (for extra sweetness)
    • 1 tsp cinnamon or vanilla extract for flavor
    • Pinch of salt

🔪 Instructions

1. Preheat the oven

  • Preheat to 350°F (175°C).
  • Line a 9-inch (23 cm) round or square baking pan with parchment paper or lightly grease it.

2. Prepare the fruit

  • Soak raisins and chopped apricots in warm water (or warm milk) for 10 minutes to soften.
  • Drain and set aside.

3. Mix the wet ingredients

  • In a large bowl, whisk together the eggs and milk until well combined.
  • Add the grated carrot and grated apple, stirring until evenly mixed.
  • If using honey, syrup, or vanilla, add it now.

4. Add the dry ingredients

  • Stir in the oatmeal, baking powder, and a pinch of salt.
  • Fold in the raisins and apricots.
  • Mix until the batter is well combined — it will be thick and moist.

5. Bake

  • Pour the mixture into the prepared pan and smooth the top.
  • Bake for 35–40 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

6. Cool and serve

  • Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • Slice and enjoy warm or at room temperature!

🍽️ Serving Suggestions

  • Delicious on its own or topped with:
    • A dollop of Greek yogurt or cream cheese
    • A drizzle of honey
    • A sprinkle of cinnamon or powdered sugar

💡 Tips & Variations

  • For extra moisture, replace ¼ cup of milk with unsweetened applesauce.
  • Add nuts (like walnuts or almonds) for a bit of crunch.
  • Store in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
  • Freezes well — wrap slices and freeze up to 2 months.

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