This oatmeal cake tastes anything but light. The caramel icing sets up quick, so frost the cake immediately after it cools. —Summer Marks, Louisville, Kentucky
- 1-1/4 cups boiling water
- 1 cup quick-cooking oats
- 1/4 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup fat-free milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/2 cups confectioners' sugar
- In a small bowl, pour boiling water over oats; let stand 10 minutes.
- Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a 13x9-in. baking pan coated with cooking spray.
- Bake 18-22 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool completely on a wire rack.
- For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set. Yield: 20 servings.
Originally published as Oatmeal Cake with Caramel Icing in Healthy Cooking April/May 2010, p51
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