Maple-Apple Oat Cake

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* Exported from MasterCook *

 

Maple-Apple Oat Cake

 

Recipe By :Andrea Chesman

Serving Size : 9 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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4 medium apples -- peeled and sliced (about 3 cups)

3 tablespoons sugar

1 teaspoon ground cinnamon

1 1/4 cups rolled oats -- (not instant)

1 1/2 cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

2 large eggs

1 cup nonfat plain yogurt

1/4 cup canola oil

1/2 cup maple syrup

1 teaspoon vanilla extract

 

This makes a great snacking cake and packs well into bag lunches. Because it is

not overly sweet, I also like to serve it for breakfast on special occasions.

 

Preheat the oven to 350 degrees. Spray an 8-inch square baking dish with

nonstick cooking spray. Arrange the apples in the baking dish. Sprinkle with 2

tablespoons of the sugar and the cinnamon. Set aside.

 

Process the rolled oats in a blender until the oats are reduced to a coarse

powder; allow some large flakes to remain. Combine this oat flour in a large

mixing bowl with the all-purpose flour, baking soda, baking powder, and salt.

Stir to blend well.

 

In a medium bowl, beat the eggs. Add the yogurt, canola oil, maple syrup, and

vanilla, and blend well. Make a well in the oat mixture, pour in the egg

mixture, and stir just to blend. The batter will be lumpy. Spoon over the apples

and use a spatula to spread the batter evenly in the pan. Sprinkle the remaining

1 tablespoon sugar over the batter.

 

Bake for 35 minutes, until a knife inserted near the center comes out clean.

This cake is especially good served warm.

 

Calories 300 * Protein 7 gm * Fat 8 gm * Percent of calories from fat 24% *

Cholesterol 47 mg * Dietary fiber 3 gm * Sodium 477 mg * Calcium 94 mg

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 226 Calories; 8g Fat (31.2% calories from

fat); 5g Protein; 35g Carbohydrate; 3g Dietary Fiber; 42mg Cholesterol; 465mg

Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1

1/2 Fat; 1 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0