Country Oat Cake
Submitted by Blanck
A spice cake mix upgraded with rolled oats, low-fat yogurt, and chopped apples, finished with a crunchy brown sugar and oat crumble topping. Bakes in one pan, ready in an hour.
YIELD
1 cakePREP
10 minCOOK
45 minREADY
1 hrsSometimes the smartest baking move is starting with a box mix and making it your own. This country oat cake does exactly that.
A spice cake mix gets a serious upgrade with rolled oats for chew, low-fat yogurt for moisture, and chunks of fresh apple folded right into the batter.
The crumble topping steals the show: more oats mixed with brown sugar, melted margarine, and cinnamon that bakes into a crunchy, caramelized crust on top.
One 13×9 pan, one hour, and you’ve got a cake that tastes homemade enough to fool just about anyone. A dollop of whipped cream on each warm square takes it over the top.
Kitchen Tips
- Use firm, tart apples like Granny Smith. They hold their shape in the batter and add a nice contrast to the sweet spice cake
- Don’t overmix the batter after adding the apples. A few quick stirs keep the fruit distributed without turning the cake gummy
- Sprinkle the topping evenly so every slice gets the same crunchy crown
- This cake is best served the same day while the topping is still crisp
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease and flour 13×9-inch baking pan.
For cake, combine first six ingredients.
Blend on low speed of electric mixer until moistened; mix at medium speed 2 minutes.
Stir in apple.
Pour into prepared pan.
For topping, combine oats, brown sugar, margarine and cinnamon; mix well.
Sprinkle evenly over batter. Bake 40 to 45 minutes or until wooden pick inserted in center comes out clean.
Serve with whipped cream, if desired.
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