So needless to say, I had a hard time deciding on a recipe. I've been craving something sweet lately and gave into those cravings with Cranberry Oat Cake. I made the bars as Miz Helen calls them in 2 round 9 inch pans since I have yet to replace my 9x13 baking pan that had seen better days. It was a great way to be able share this dessert with my coworkers (and help keep the pregnancy weight gain down -LOL!).
I made a few minor changes to the recipe and cut down the topping by half. This cake is so good and I love the crunchy topping that adds to the moist cake.
Exciting news - this recipe is featured on Recipe Lion!
Cake/Bar
1 cup rolled oats
1 1/2 cups hot water
1 cup white sugar
2 eggs
1 cup brown sugar
1/2 cup applesauce
1 1/2 cup flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp salt
1 tsp vanilla
1 cup dried cranberries
1/2 cup walnuts, chopped
1/2 cup toasted coconut
Topping
1/2 cup unsalted butter
1/2 cup brown sugar
1/2 cup coconut
1/2 cup walnuts, chopped
Preheat oven to 350 degrees. In a small bowl, combine the hot water and oats. Set aside to soak and cool. In a large mixing bowl, cream the eggs and sugars together until mixed well. Add the applesauce and the soaked oats, mix well.
In a separate bowl, combine the dry ingredients - flour, baking powder, baking soda, and spices. Slowly add the dry mixture to the wet mixture and stir well. Add the vanilla and stir in the cranberries, walnuts and toasted coconut.
Pour into 2 - 9 inch round cake pans. Bake for 20 - 25 minutes or until a toothpick inserted in the center comes out clean.
With 5 minutes left in baking, start the topping. Melt the butter in a small saucepan. Add the brown sugar, nuts and coconut and bring to a boil. Cover both cakes with the topping and return the cake to the oven under the broiler for 1 minute. Be careful and watch the cake to make sure the topping does not burn.
Let cool completely before serving.
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