Apple Oatmeal Cake
Prep Time
20 mins
Cook Time
55 mins
Total Time
1 hr 15 mins
My apple oatmeal cake is moist, spiced, and topped with streusel. No mixer needed, kid-friendly, and perfect for snacking all fall long!
Servings: 10 people
Ingredients
Streusel Topping
- ½ cup (2 ½ oz/71 g) pecans, roughly chopped
- ⅓ cup (2 oz/57 g) dark brown sugar
- ⅓ cup (1 oz/28 g) rolled oats
- ¼ cup (1 ¼ oz/35 g) all-purpose flour
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons (1 ½ oz/43 g) butter, melted
Oatmeal Apple Cake
- 1 ⅔ cups (7 oz/200 g) oat flour
- ½ cup (2 ½ oz/71 g) all-purpose flour
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs , at room temperature
- 1 ½ cups (7 ½ oz/213 g) peeled and grated Granny Smith apples (about 2 large)
- ⅔ cup (4 oz/115 g) dark brown sugar
- ½ cup (4 fl oz/120 ml) buttermilk
- ¼ cup (2 fl oz/60 ml) vegetable oil
- 1 teaspoon vanilla extract
Instructions
To Make the Streusel Topping
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In a small bowl, combine the pecans, brown sugar, oats, flour, cinnamon and salt.
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Stir in the butter until the mixture clumps together. Refrigerate until needed.
To Make the Oatmeal Apple Cake
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Preheat the oven to 350°F (180°C). Butter and line with parchment an 8-inch (20 cm) round cake pan. Set aside.
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In a medium bowl, combine the oat flour, all-purpose flour, cinnamon, nutmeg, baking powder, baking soda and salt.
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In a separate medium bowl, whisk together the eggs, grated apple, brown sugar, buttermilk, oil and vanilla extract.
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Combine the wet and dry ingredients until just combined, then spread into your prepared pan. Crumble the streusel topping over the batter.
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Bake for 45-55 minutes, or until a skewer inserted into the center comes out clean.
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Let cool for 15 minutes before removing from the pan and slicing. Store leftovers covered at room temperature for up to 3 days.