Oatmeal Apple Cake

Three cups of oatmeal and only ¼ cup of flour. This apple cake is overwhelmingly oat-based, which gives it a dense, chewy, almost granola-bar-like texture that’s nothing like a standard cake. Two cups of chopped apples add moisture and fruity sweetness throughout.

Both white and brown sugar in equal parts create a rich, caramelized sweetness with depth. The brown sugar also adds moisture that helps the thick, oat-heavy batter stay tender during the long bake.

The minimal flour means this cake relies on eggs and the starch from the oats for structure. It’s denser than a traditional cake, which makes it sturdy enough to bake in a bread pan or a square cake pan.

Cinnamon and chopped nuts round out the flavor. This is breakfast-worthy cake.

Kitchen Tips

• Chop the apples into small pieces. Large chunks create wet pockets in the dense batter.
• The cake needs the full hour. The oats absorb moisture slowly and need that time to set.
• Test with a toothpick. The center can look done on top while still being raw inside due to the dense batter.
• This cake is very moist and keeps well wrapped for several days.

Variations

• Raisin addition: Add raisins with the apples for a more traditional oatmeal flavor.
• Cream cheese frosting: Top the cooled cake with cream cheese frosting for a more dessert-forward presentation.