Yield: 16 servings (serving size: 1 cake piece and 1 tablespoon topping)
Ingredients
* Cake:
* 1 cup quick-cooking oats
* 1 cup hot water
* 1 1/2 cups all-purpose flour (about 6 3/4 ounces)
* 2 teaspoons ground cinnamon
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/3 cups packed light brown sugar
* 3/4 cup chunky applesauce
* 1/3 cup honey
* 2 large eggs
* Cooking spray
* Frosting:
* 1/4 cup butter
* 1/3 cup packed light brown sugar
* 1/4 cup honey
* 1/2 cup coarsely chopped almonds, toasted
* Remaining ingredients:
* 1 cup frozen fat-free whipped topping, thawed
* Ground cinnamon (optional)
Preparation
* 1. Preheat oven to 350°.
* 2. To prepare cake, combine oats and 1 cup hot water in a small bowl; set aside.
* 3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 teaspoons cinnamon, baking soda, and salt. Combine 1 1/3 cups sugar, applesauce, 1/3 cup honey, and eggs in a large bowl; beat with a mixer at high speed 1 minute. Add oat mixture; beat at low speed until well blended. Add half of flour mixture to sugar mixture; beat well. Add remaining flour mixture; beat well. Spoon batter into an 11 x 7–inch baking dish coated with cooking spray. Bake at 350° for 48 minutes or until a wooden pick inserted in center comes out clean. Place dish on a wire rack.
* 4. To prepare frosting, melt butter in a small heavy saucepan over medium heat. Add 1/3 cup sugar and 1/4 cup honey; cook 2 minutes or until bubbly, stirring constantly. Stir in almonds. Quickly pour frosting over cake; spread evenly using a rubber spatula.
* 5. Preheat broiler.
* 6. Broil cake 1 minute or until frosting is bubbly and golden. Cool completely on a wire rack. Serve with whipped topping; sprinkle with ground cinnamon, if desired.
Babara Estabrook, Rhinelander, Wisconsin, Cooking Light
APRIL 2008
Source : http://www.myrecipes.com
- Follow RecipesDream
- Follow @us
