This is the best spice cake I have tasted. Try it hot out of the oven! It's wonderful. I used blueberry apple sauce and 3 microwave brown sugar oatmeal packets as I didn't have chunky apple sauce or regular instant oatmeal. These substitutes worked just fine. I also threw in a bit of ginger and nutmeg. I made three small cakes out of the recipe so I could share with friends and family.
Old-Fashioned Oatmeal Honey Apple Cake
Comments and Reviews 1-10 of 14
texacaliutagirl Posted: 12/12/08
Annelisa Posted: 02/05/09
This was a delicious, moist cake. I made several changes, though. I cut the brown sugar to 1/3 cup in the cake and added an extra 1/4 cup applesauce for moistness. I also added 1/8 tsp each cloves and allspice. I added 2 peeled and chopped apples. I omitted the almonds and whipped topping. I cut the brown sugar to 3 T in the frosting. My cake took much less time to cook- about 33 minutes. This was a good cake, but a little too sweet still, even though I cut out 1 cup of sugar.
arahbee Posted: 05/06/09
Super yummy! I made this to take to a meal I helped serve at a homeless shelter. I felt lucky to get a small slice of it. Wonderfully moist and sweet. I was unable to find chunky apple sauce; normal unsweetened apple sauce worked well.
JessicaLane Posted: 05/11/09
We all loved this. Sweet, yes, but it went wonderfully with the meal I prepared. (pan-grilled chicken w/ cranberry salsa--Cooking Light recipe--highly recommend!) Very moist and perfectly dense--how I like my cake. Would have been fat-free without the glaze on top (contains butter). But don't forget the glaze w/ the almonds. Delicious! Will definitely be making this again! Would also be great with coffee.
Katieann77 Posted: 10/10/09
I used whole wheat flour, regular oats, and added 1/3 C chopped apple. I covered the cake with foil the last 15 minutes to keep it from getting too browned. I'm not a fan of icing or frosting, but the glaze on this cake is fantastic. This cake recipe is moist and a definite keeper!
emac88 Posted: 09/03/09
i just made this and thought it was so tasty - the icing on the cake is necessary though so don't pass on it. i substituted wheat flour, egg whites, the brown sugar/splenda blend, and used about 1/4 cup more of apple sauce. hope you enjoy it as much as me! i think it's the perfect spice cake with a healthy twist.
PamperedChefgal Posted: 09/26/09
I love this cake! I used regular syrup in the cake, apple butter and 1 cooked apple with some caramel syrup- I was out of applesauce. I used the honey in the glaze & reduced the butter by half. This is so moist, will definitely become a quick favorite!
amyupnorth Posted: 06/17/10
This is a great recipe with some great flavor. I made some modifications: whole wheat flour for white, egg whites for eggs, splenda brown sugar blend for brown sugar in cake. I also added a little more applesauce, which I probably didn't need to do; the cake was a tad on the wet side. However, the "frosting" is spectacular. Just wish I'd baked it a tad longer. Will def try again.
allib81 Posted: 07/26/10
Very delicious and moist cake! My husband had two servings the first time I made this! Will definitely be making this again!
LisaSBev Posted: 09/15/10
This cake is amazing! I have made it many times, and every time I make it, people ask for the recipe and make it themselves. The one change I made was by mistake. I used a larger pan and found there wasn't quite enough frosting. I doubled the frosting (making it much more of a dessert) and now I always make it in a larger pan, so it's more like Texas Sheet Cake in thickness. Thank you for this recipe!
sarans93 Posted: 01/15/11
Great, super dense and yet low fat. the only thing is it doesn't rise very much... And I think it would be fine with out the glaze (and avoid butter altogether!)
anniescott Posted: 02/07/11
This cake is delicious. I made it for our Super Bowl party and it got rave reviews. I used half all-purpose and half whole wheat flour, and only 1c. brown sugar. I made it the day before and it was unbelievably moist and the flavor was delightfully rich. It's hard to believe that it's fat free (without the must-have delicious frosting, of course)!
akgrag Posted: 08/30/11
Very good cake but needed larger pan. I also just happened to check on it a little early (10 minutes) and it was cooked through and a little tough on the sides but otherwise very good.
groovyrooby Posted: 04/23/12
fantastic cake! i made this for my grandpa while he recovers from knee surgery. he couldn't have but a sliver as he is on a special diet in the hospital, but the first thing he said next time i saw him was, "What was in that cake that you made???" mom says he never stops talking about it. the flavor is rich, the texture wonderfully moist, and the sweetness of the honey is warming, not cloying like cakes too often are. i'm already plotting the next opportunity to make this again.