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Nutrition Facts
Serving Size 1 (84g) Recipe makes 8 servings
Calories 215
Calories from Fat 60		(28%)
Amount Per Serving		%DV
	Total Fat 6.7g	10%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 1.9g
	Trans Fat 0.0g
Cholesterol 26mg		8%
Sodium 178mg		7%
Potassium 110mg		3%
Total Carbohydrate 36.1g		12%
	Dietary Fiber 1.3g	5%
	Sugars 20.9g
Protein 3.1g		6%
detailed view... how is this calculated?

Apple Oatmeal Crumb Cake

Recipe #387938 | 50 min | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Rachie P
Aug 31, 2009

From Carlene Duda's 'Beyond Oatmeal: 101 Breakfast Recipes'...I have an apple tree that puts out a lot of apples and I am putting them to good use with this recipe.

SERVES 8 , 1 8-inch crumb cake (change servings and units)

Ingredients

1 cup flour
1/3 cup rolled oat
1/3 cup sugar
1/3 cup brown sugar, packed
1/8 teaspoon salt
1/8 teaspoon nutmeg
1/4 cup margarine or butter, cut into small pieces
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/3 cup apple juice
1 teaspoon vanilla
1 egg
1 1/2 cups apples, peeled and chopped

Directions

1
Preheat oven to 350.
2
Combine flour, oats, sugar, brown sugar, salt and nutmeg in a bowl.
3
Cut in margarine with a pastry blender until mixture resembles coarse meal.
4
Reserve 1/2 cup of flour mixture for topping; set aside.
5
Add baking powder, soda, apple juice, vanilla and egg to remaining flour mixture.
6
Beat mixture at medium speed until blended; fold in chopped apple.
7
Spoon batter into a greased 8-inch round cake pan and sprinkle with the reserved 1/2 c flour mixture over top.
8
Bake for 30 minutes or until cake springs back when touched lightly in the center.
9
Cool on wire rack.

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Browse similar recipes by category

Course > Breads > Coffee Cakes
Course > Breakfast
Main Ingredient > Fruit > Apples
Preparation > Time to Make > < 60 mins
Occasion > Brunch
Occasion > Everyday
Dietary > Lighter Fare

Featured Reviews for This Recipe

From: Chef #1292884

On Oct 9, 2009

Very good recipe. I have made it twice and added cinnamon. I also forgot to take the flour out for the top and took 1/2 cup of the dry mix and it was really good. I also sized the recipe up by 1.5 to fit in a 9 x 9 pan. Thank you for the recipe.

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From: Wifex0709

On Sep 29, 2009

This recipe is fabulous! I substituted 1/3 cup white rice flour, 1/3 cup potato starch, 1/3 cup tapioca starch and 1 teaspoon xanthan gum for the 1 cup of flour to make it gluten free and it came out super moist and delicious.

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From: Tuffykenwell

On Aug 31, 2009

I was looking for a reasonably healthy treat to make for lunch boxes for the kids first day of school and this one fit the bill very well. I sized the recipe up by 1.5 so that it would fit into a 9x9 square pan and substituted 1/2 cup of whole wheat flour for part of the white. I also used 1/2 teaspoon of baking soda instead of 3/8 teaspoon (the funky measurement given when I sized the recipe up) but other than that I made the recipe exactly as listed (reserved 3/4 cup of oat/flour mixture because the upsizing doesn't change the directions in the recipe. It is very tasty and just perfect for a special treat for a boxed lunch!

3 people found this review helpful

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