Rating: 4.5 stars
21 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 3
  • 4 star values: 3
  • 5 star values: 14

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

Babara Estabrook, Rhinelander, Wisconsin
Recipe by Cooking Light April 2008

Gallery

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

Recipe Summary

Yield:
16 servings (serving size: 1 cake piece and 1 tablespoon topping)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • To prepare cake, combine oats and 1 cup hot water in a small bowl; set aside.

  • 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.

  • 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.

  • Preheat broiler.

  • 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.

Nutrition Facts

255 calories; calories from fat 19%; fat 5.4g; saturated fat 2.1g; mono fat 1.7g; poly fat 0.5g; protein 3.4g; carbohydrates 48.9g; fiber 1.5g; cholesterol 34mg; iron 1.8mg; sodium 193mg; calcium 40mg.
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