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Apple Oat Snack Cake Recipe

Read Reviews (2)
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"Apples and oats make up one of my favorite flavor combinations—and they are delicious in this snack cake," notes Julie Dometrovich from Aliquippa, Pennsylvania.
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 25 min. Bake: 40 min. + cooling
MAKES: 12 servings

Ingredients

  • 1 cup boiling water
  • 1/2 cup old-fashioned oats
  • 1-3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup sugar
  • 3/4 cup packed brown sugar
  • 1/3 cup unsweetened applesauce
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 1 medium apple, peeled and chopped
  • TOPPING:
  • 1/2 cup old-fashioned oats
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold butter

Nutritional Facts

One piece equals 286 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 196 mg sodium, 58 g carbohydrate, 3 g fiber, 5 g protein.

Directions

  1. In a bowl, combine boiling water and oats; set aside. In a large bowl, combine the flour, baking soda, cinnamon and salt. In a bowl, combine the sugars and applesauce; beat well. Add the egg, vanilla and oat mixture; mix well. Stir into dry ingredients just until combined. Fold in apple.
  2. Pour into an 8-in. square baking dish coated with cooking spray. For the topping, combine the oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12 servings.
Originally published as Apple Oat Snack Cake in Light & Tasty October/November 2004, p33

Nutritional Facts

One piece equals 286 calories, 4 g fat (2 g saturated fat), 25 mg cholesterol, 196 mg sodium, 58 g carbohydrate, 3 g fiber, 5 g protein.

Reviews for Apple Oat Snack Cake(2)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Jan. 27, 2011

Made this the other day with the kids (3&11) very kid fraindly. Came out very good. So good that I will be makeing it this sunday for a church dinner. Will see how it works out making enough for 300.

MY REVIEW
Reviewed Feb. 13, 2010

I've had this recipe for a long time and just tried it today. It is wonderful!! So moist with a sweet crunchy topping. It's hard to believe that it's a "light" recipe.

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