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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Applesauce Oatmeal Cake Recipe

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This recipe for Applesauce Oatmeal Cake is from Rebecca's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake
1 1/4 cups applesauce
1 cup old-fashioned oats
1/2 cup butter or margarine, softened
1 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon salt


Topping
3/4 cup flaked coconut
1/2 cup packed brown sugar
1/3 cup chopped pecans or walnuts
1/4 cup butter or margarine, melted
3 tablespoons milk
Directions:
Directions:
Step 1
In 1-quart saucepan, heat applesauce to boiling over medium-high heat. Stir in oats. Let stand 20 minutes.


Step 2
Heat oven to 350°F. Grease bottom and sides of 9-inch square pan with shortening. In large bowl, beat 1/2 cup butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until fluffy. Beat in applesauce mixture just until mixed. Stir in flour, baking soda, cinnamon, nutmeg and salt, scraping bowl once, just until blended. Pour into pan.


Step 3
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.


Step 4
Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over hot cake. Broil cake with top 6 inches from heat 1 to 2 minutes or until top is golden and bubbly. Cool 30 minutes. Serve warm.
Number Of Servings:
Number Of Servings:
9
Preparation Time:
Preparation Time:
20 Minutes
Personal Notes:
Personal Notes:
One of the first cakes I made when I first started to bake was an applesauce cake. This cake combines applesauce with oatmeal and a yummy broiled icing. It is very good and worth the time it takes to make it. Double the receipe for a full size cake.

 

 

 

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