Oatmeal Apple Cake
A wholesome oatmeal apple cake combining tender apples, oats, and warm spices, perfect for breakfast, snack, or dessert, appealing to all ages and tastes.
Ingredients
Instructions
- Combine oats, flour, baking soda, salt, and ground allspice in a bowl and set aside.
- In a separate bowl, stir together sugar, oil, egg, and vanilla until well blended.
- Add the sugar mixture to the dry ingredients and mix until combined.
- Fold in peeled, diced cooking apples and chopped walnuts if using.
- If the batter is much too thick, add a very small amount of water to loosen it.
- Spread the batter evenly in a greased and floured 8-inch square baking dish.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted in the center comes out clean.
- Serve plain, with ice cream, or with cream cheese frosting.
Tips & Substitutions
For a gluten-free option, substitute the flour with a 1:1 gluten-free baking blend. You can also use applesauce instead of the oil for a lower-fat version. If you don't have allspice, a mix of cinnamon and nutmeg can work well. Ensure the diced apples are evenly distributed for consistent flavor. For added sweetness, consider using brown sugar instead of white.
Serving Suggestions
This cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For a more indulgent treat, serve it with cream cheese frosting. Enjoy it with a cup of tea or coffee, or as a satisfying breakfast alongside Thelma'S Light Rolls for a comforting meal.
Storage & Reheating
Store any leftover Oatmeal Apple Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F (175°C) for 10 minutes for a freshly baked taste.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Apple Cake contains roughly 414 calories, with 4g protein, 37g carbohydrates, and 29g fat. Note that it is relatively high in sodium, at 1402mg per serving (61% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of apples for this recipe?
Absolutely! Tart apples like Granny Smith or sweeter varieties like Fuji or Honeycrisp work excellently in this cake. Experimenting with different apples can enhance the flavor and texture, so feel free to use what you have on hand.
Is it possible to make this cake vegan?
Yes, you can make this cake vegan by replacing the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) and using a plant-based oil. Additionally, ensure the sugar you use is vegan-friendly.
How can I make this cake more nutritious?
To boost the nutrition, consider adding a cup of shredded carrots or zucchini to the batter. You can also replace half of the sugar with mashed bananas or applesauce to reduce sugar content while adding moisture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).