My subscription to Cooking Light ran out this month, and I’m not quite sure what to do. I love getting the magazine every month, gorgeous pictures, amazing food and most importantly, nutritional information. Husband has Type 2 diabetes, so I need to be aware of the carb amounts in our meals. On the other hand, I have stacks and stacks and stacks of magazines. They take up a lot of room and I could cook something different every day from now until forever with just the magazines I have in these stacks. What would you guys do?
This recipe is from Cooking Light, April 2008.
No substitutions were made.
Old-Fashioned Oatmeal Honey Apple Cake
1 c quick-cooking oats
1 c hot water
1 1/2 c all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/3 c packed light brown sugar
3/4 c chunky applesauce
1/3 c honey
2 large eggs
1/4 c butter
1/3 c packed light brown sugar
1/4 c honey
1/2 c coarsely chopped almonds
To prepare the cake:
Preheat oven to 350 degrees. Combine oats and hot water in a small bowl; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. In a medium bowl: combine flour, cinnamon, baking soda and salt. In the bowl of a stand mixer: combine brown sugar, applesauce, honey and eggs; beat on high for 1 minute. Add oat mixture; beat on low until well blended. Add half of flour mixture in two halves, combining well each time.
Spoon batter into an 11×7 baking dish coated with cooking spray. Bake at 350 for 48 minutes or until a wooden pick inserted in the center comes out clean. Place dish on a wire rack. If you don’t have an 11×7 baking dish, you can sub a 9″ square baking dish.
To prepare the frosting:
Melt the butter in a small saucepan over medium heat. Add brown sugar and honey; cook 2 minutes, or until bubbly, stirring constantly. Stir in almonds. Quickly pour frosting over cake, spreading evenly.
Broil cake 1 minute or until frosting is bubbly and golden. Cool completely on a wire rack. Serve with shipped cream, sprinkled with cinnamon.
I love everything about this dense, sticky-sweet cake. But it tastes like fall, so it feels a little out of place for dessert in early May. I’m thinking this will be perfect come mid October when the leaves start to change.