>As always, I’ve modified this from its original version. Chuck and I enjoy having a piece for breakfast. In fact, as delicious as it was warm from the oven, it was better the next day. Second day cake held together better, was still moist but had no liquid, and seemed to taste better, too. Here goes:
Oatmeal Apple Cake a la Daisy
1 cup butter or margarine, softened (2 sticks)
1 cup white sugar
1 cup packed brown sugar
2 eggs or 1/2 cup egg substitute
1/4 cup flour (pick your kind; I used all purpose)
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg (optional)
2 cups apples, diced, cored, peeled
3 cups quick or old fashioned oats – yes, it’s a lot. This amount is correct.
1/2 cup nuts, finely chopped – I like walnuts; they go well with apples
1/2 to 2/3 cup applesauce
1 teaspoon vanilla
Cream butter and sugars. Add applesauce (or alternative), vanilla, & eggs. Blend well. Mix in dry ingredients (including nuts). Add apples and oats. Stir until moistened. Bake at 350 for about one hour in a 9 inch square cake pan.
Actually, the 9 inch square pan was a little small. I might experiment with a bigger pan next time. The cake will be thinner, but it will be more likely to bake completely during the hour and might not be as moist and crumbly. Not that moist and crumbly is a problem; it’s awesome with vanilla ice cream. And coffee. Of course.