Old-Fashioned Oatmeal Honey Apple Cake

Photo: Howard L. Puckett; Styling: Lydia Degaris-Pursell

Category Finalist, Desserts. "I've been making oatmeal cake for my family for more than 45 years. Several years ago I revised the recipe, eliminating vegetable oil and using thick, chunky applesauce for added moistness. I replaced granulated sugar with honey, which gave the cake more flavor. The original frosting called for coconut, but I chose almonds, a more healthful option." —Barbara Estabrook, Rhinelander, Wisconsin

Yield: 16 servings (serving size: 1 cake piece and 1 tablespoon topping)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 255
  • Calories from fat: 19%
  • Fat: 5.4g
  • Saturated fat: 2.1g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 3.4g
  • Carbohydrate: 48.9g
  • Fiber: 1.5g
  • Cholesterol: 34mg
  • Iron: 1.8mg
  • Sodium: 193mg
  • Calcium: 40mg

Ingredients

  • Cake:
  • 1 cup quick-cooking oats
  • 1 cup hot water
  • 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups packed light brown sugar
  • 3/4 cup chunky applesauce
  • 1/3 cup honey
  • 2 large eggs
  • Cooking spray
  • Frosting:
  • 1/4 cup butter
  • 1/3 cup packed light brown sugar
  • 1/4 cup honey
  • 1/2 cup coarsely chopped almonds, toasted
  • Remaining ingredients:
  • 1 cup frozen fat-free whipped topping, thawed
  • Ground cinnamon (optional)

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. To prepare cake, combine oats and 1 cup hot water in a small bowl; set aside.
  3. 3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 teaspoons cinnamon, baking soda, and salt. Combine 1 1/3 cups sugar, applesauce, 1/3 cup honey, and eggs in a large bowl; beat with a mixer at high speed 1 minute. Add oat mixture; beat at low speed until well blended. Add half of flour mixture to sugar mixture; beat well. Add remaining flour mixture; beat well. Spoon batter into an 11 x 7–inch baking dish coated with cooking spray. Bake at 350° for 48 minutes or until a wooden pick inserted in center comes out clean. Place dish on a wire rack.
  4. 4. To prepare frosting, melt butter in a small heavy saucepan over medium heat. Add 1/3 cup sugar and 1/4 cup honey; cook 2 minutes or until bubbly, stirring constantly. Stir in almonds. Quickly pour frosting over cake; spread evenly using a rubber spatula.
  5. 5. Preheat broiler.
  6. 6. Broil cake 1 minute or until frosting is bubbly and golden. Cool completely on a wire rack. Serve with whipped topping; sprinkle with ground cinnamon, if desired.
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