Honey Oatmeal Cake

From: Chaim L

On Feb 9, 2009

I halved the recipe and made the following substitutions: 1) cold-pressed canola oil instead of butter, 2) two parts date honey and one part apple sauce instead of honey. The result was no doubt much less rich than the original, but the taste was still great and the texture simply perfect. This is a keeper!

From: doggy momma

On Jan 10, 2009

Made this for my 2-year-old's birthday because, in one of her favorite books, the hungry bear eats honey cakes. This cake was wonderful! My father-in-law, who has a pretty traditional, Southern palate, had seconds! With the raisins that I added, it reminded all of us of a moist carrot cake. I used whole wheat pastry flour (it's lighter than regular whole wheat flour), only 1 cup of honey and 1 cup of unsweetened applesauce. It was plenty sweet! Since it was a birthday cake, I topped it with homemade whipped cream frosting. Yummy! Will make this one again!

From: Roosie

On Jun 30, 2004

Yummy! This cake is very tasty. Although its made with whole wheat flour, it doesn't have that dense texture and flavor that whole wheat often imparts. I like the texture the oats add- chewy and wonderful. I was a little concerned at first about the recipe calling for soda rather than baking powder since most of the recipe I have used that call for soda call for baking powder as well and have an acidic ingredient such as buttermilk or yogurt, but the cake rose beautifully! I have to mention that I did halve the recipe (since its only BF and myself) and baked it in an 8x8 pan. Took about 20 minutes to be done in my oven. I made one minor substitution- I used about half butter and half vegetable oil, which seemed to work just fine since the butter is melted anyway and doesn't need to be creamed or anything. I make this substitution a lot in quickbread type recipes to lower the saturated fats and up the better fats that are in vegetable oils. Anyhow, this was very yummy. We did not eat if for dessert as a cake, but for breakfast. The high fiber kept me full this morning for about 5 hours. Delicious and nutritious... what's not to love? Thanks for posting, Paula!

From: boogaloogie

On Jan 20, 2007

This is a gem of a recipe for people who don't want to eat white flour, and not much white sugar either. Here are the modifications I made: I used 1/2 cup honey, 1/2 cup maple syrup and 1/2 cup unsweetened applesauce. I added loads more spices - I used cinnamon and a pumpkin pie spice blend that I had in the cupboard. I made these as cupcakes - it made 15 regular size muffins/cupcakes. For a special touch (and because I'm making these for people who DO like sugar) I made a glaze for on top - a bit of powdered sugar, a bit of the pumpkin pie spice, and a splash of maple syrup. I thinned it out with a little half and half. I put it over the muffins/cupcakes while cooling. Yum! Hope you enjoy these modifications as much as I did.