Ingredients Jump to Instructions ↓

  1. 1-1/4 cups boiling water

  2. 1 cup quick-cooking oats

  3. 1/4 cup butter, softened

  4. 1 cup packed brown sugar

  5. 1/2 cup sugar

  6. 2 eggs

  7. 1/4 cup unsweetened applesauce

  8. 1 teaspoon vanilla extract

  9. 1-1/2 cups all-purpose flour

  10. 2 teaspoons baking powder

  11. 3/4 teaspoon ground cinnamon

  12. 1/2 teaspoon baking soda

  13. 1/2 teaspoon salt

  14. 1/4 teaspoon ground nutmeg ICING:

  15. 1/2 cup packed brown sugar

  16. 1/4 cup butter, cubed

  17. 1/4 cup fat-free milk

  18. 1/2 teaspoon vanilla extract

  19. 1/8 teaspoon salt

  20. 1-1/2 cups confectioners' sugar

Instructions Jump to Ingredients ↑

  1. In a small bowl, pour boiling water over oats; let stand for 10 minutes. Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a 13-in. x 9-in. baking pan coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack. For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute longer. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set. Yield: 20 servings.


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