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.
Nutritional Information
- Calories:
- 255 (19% from fat)
- Fat:
- 5.4g (sat 2.1g,mono 1.7g,poly 0.5g)
- Protein:
- 3.4g
- Carbohydrate:
- 48.9g
- Fiber:
- 1.5g
- Cholesterol:
- 34mg
- Iron:
- 1.8mg
- Sodium:
- 193mg
- Calcium:
- 40mg
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