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Oaty Apple Cake recipe

Oaty Apple Cake recipe


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  • Recipes
  • Dish type
  • Cake
  • Cakes with fruit
  • Apple cake

A super-moist and delicious cake, which is simple to make. It's lightly spiced and is packed full of apples, oats, walnuts and raisins. You can also use this recipe to make cupcakes or muffins.

28 people made this

IngredientsServes: 14

  • 175g butter, softened
  • 300g caster sugar
  • 4 eggs
  • 280g apple sauce
  • 175ml milk
  • 200g plain flour
  • 120g porridge oats
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon ground nutmeg
  • 3/4 teaspoon ground cloves
  • 220g raisins
  • 175g coarsely chopped walnuts

MethodPrep:15min ›Cook:1hr5min ›Ready in:1hr20min

  1. Stir together flour, oats, salt, baking powder and spices.
  2. In a large bowl, cream the butter and sugar. Beat in the eggs, then the apple sauce and milk.
  3. Beat flour mixture into apple sauce mixture. Stir in the raisins and nuts. Pour batter into a greased and floured tube cake tin.
  4. Bake in preheated oven at 180 C / Gas 4 for 65 minutes or until a skewer comes out clean when inserted into the centre of the cake. Let cake cool on a wire rack.

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Reviews & ratingsAverage global rating:(28)

Reviews in English (23)

by SANDEE GALLIMORE

I think the measurement for the baking powder should have been 1 tsp instead of 1 Tablespoon. Everyone said the cake was good but I could taste the baking powder and did not enjoy the cake (but I'm critical of my cooking).-12 Dec 2000

by MAA1

I WAS LOOKING FOR AN OATMEAL BUNDT CAKE FOR MY NEIHBOR CELEBRATING HIS 82ND BIRTHDAY. I MADE THIS FOR HIM AND THE CAKE WAS ENJOYED AND EATEN BY THE END OF THE DAY. HE AND HIS FAMILY ASKED ME FOR THE RECIPE BECAUSE THEY HAD NEVER HAD A BETTER TASTING, MORE MOIST CAKE. THANK YOU FOR THIS RECIPE MY DEAR NEIGHBOR'S 82ND BIRTHDAY EXTRA HAPPY.-22 May 2004

by DAVIST

Yum...I was looking for a snack cake to have around and this is it!! The changes I made from the recipe was using 1/2 cup softened butter, 1 cup white sugar and 1/2 cup brown sugar, added 1/8th tsp ginger to the spices and soaking the raisins in apple cider before adding to the batter. I also used 3 eggs instead of 4. It just got out of the oven and while it is awfully crumbly right now I haven't even waited for it to cool properly yet and I'm sure it will firm up slightly while cool. I also drizzled a thin glaze made from powdered sugar and apple cider on while still warm but in truth it is sweet enough without it.-03 Dec 2003


Blackberry and apple oaty flapjacks recipe

Kick start your day with these tasty blackberry and apple oaty flapjacks. The apples will give you a great energy boost while the oats will keep you full till lunch – the kids will love the sweet caramel taste! These flapjacks are so easy to make and take only 45 mins in total. You can whip up 12 standard size flapjack squares using this recipe. The tangy blackberries and the soft, sweet apple make a mouth-watering combination. It’s a great way of using up the glut of fruit you might have during the winter months.


Recipe Summary

  • Granulated sugar, for pan
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 ounces (6 tablespoons) unsalted butter, melted, plus more for pan, plus 1 ounce (2 tablespoons) cut into pieces
  • 3/4 cup plus 2 tablespoons packed light-brown sugar
  • 1/2 cup whole milk
  • 2 large eggs
  • 4 McIntosh apples (about 1 1/2 pounds), peeled, cored, and cut into 8 wedges
  • 1 cup (1/2 pint) blackberries
  • 1/4 teaspoon ground cinnamon
  • Whipped cream, for serving (optional)

Preheat oven to 375 degrees. Butter a 9-inch springform pan, and dust with granulated sugar. Whisk together flour, baking powder, and salt in a bowl. Whisk together melted butter, 3/4 cup brown sugar, the milk, and eggs in another bowl. Whisk into flour mixture.

Spread batter evenly into prepared pan. Arrange apple wedges over batter, and sprinkle with blackberries. Gently press fruit into batter. Combine remaining 2 tablespoons brown sugar and the cinnamon, and sprinkle over fruit. Dot with remaining 2 tablespoons butter. Bake until top is dark gold, apples are tender, and a cake tester inserted into center comes out clean, about 55 minutes. Let cool. Serve with whipped cream if desired.


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Add the crumble mix on top of the filling and spread over the top until everything is evenly covered.

Bake in the oven for 35–40 minutes or until the crumble topping is golden brown and the fruit is soft and bubbling beneath. Serve in generous portions with a drizzle of fresh cream.


Recipe Summary

  • 1 ½ cups rolled oats
  • 1 ½ cups sifted pastry flour
  • ¼ teaspoon salt
  • ¾ teaspoon baking soda
  • 1 cup packed brown sugar
  • ¾ cup butter, softened
  • ¾ pound pitted dates, diced
  • 1 cup water
  • ⅓ cup packed brown sugar
  • 1 teaspoon lemon juice

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, combine oats, pastry flour, salt, 1 cup brown sugar, and baking soda. Mix in the butter until crumbly. Press half of the mixture into the bottom of a 9 inch square baking pan.

In a small saucepan over medium heat, combine the dates, water, and 1/3 cup brown sugar. Bring to a boil, and cook until thickened. Stir in lemon juice, and remove from heat. Spread the filling over the base, and pat the remaining crumb mixture on top.

Bake for 20 to 25 minutes in preheated oven, or until top is lightly toasted. Cool before cutting into squares.


Customisable

The crumble topping is not essential, so if you’re in a hurry, you can simply add all the fruit to the cake and skip the crumble. However I think the crumble topping adds another nutty autumnal element to this delicious teatime treat.

If you don’t have bramley apples, or you find them too tart for your taste, you can substitute any other kind of cooking or dessert apple.

Enjoy this cake while you can, before the wild blackberry season ends. You can make this with cultivated blackberries from the shops, but it won’t be quite the same.

This recipe for blackberry and apple crumble cake makes one 20cm (8 inch) cake.

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  • 225g butter , plus a little extra for greasing
  • 140g cooking apple , peeled, cored and chopped
  • 140g stoned date , chopped
  • 280g light soft brown sugar
  • 175g plain flour
  • 1 tsp bicarbonate of soda
  • 100g porridge oat

Method

Heat oven to 190C/170C fan/gas 5. Grease an 18cm square tin and line with baking parchment.

Tip the apples into a pan with 2 tbsp water. Bring to the boil and simmer on a low heat for 5 mins until tender and slightly pulpy. Add the dates and 50g of the sugar, and cook for a further 5 mins. Take off the heat and break the apples down with the back of a spoon until smooth and well mixed with the dates. Set aside.

Gently melt the butter in a saucepan. Mix the flour, bicarb, oats and remaining sugar in a bowl. Pour in the melted butter and stir well until oats are coated.

Press half the mixture firmly into the tin, spread the apple mix on top and smooth over. Cover with the remaining oat mixture and press down. Bake for 30-35 mins until golden and firm. Cool in the tin before cutting into squares.


Oaty Apple Crisp

I’m convinced that there are two types of people: cobbler people and crisp people.

I fall into the latter camp. The oaty, nutty crunch on the top of the crisp is a nonnegotiable component of a baked fruit dessert. If you can think of a reason cobbler is better, feel free to let me know. If you dare to come forward on Team Cobbler, you better come guns a’ blazing. I’d like to hear your reasons for cobbler foolishness. I can picture it now: “I love how it’s so doughy and smothering the fruit”, or, “I like how cobbler topping tastes like Play-Doh”.

What I’m going to say next may be considered offensive — blasphemous, even. But I like crisps better than pie.

Pie is delicious. It really is. But making the dough for the crust is a huge pain in the ass as far as I’m concerned, and I end up eating around it anyway.

This is why the crisp rules. It is so quick and easy to make that there’s no reason not to get choppin’ up those apples and break out the cinnamon.

All it needs is a dollop of vanilla ice cream, and you’re ready to rock.


How to Make my Slimming World Fruit Crumble

Firstly, you could even adapt this to make a Slimming World rhubarb crumble or half and half. Or, why not Slimming World rhubarb and pear crumble?

Whatever you decide, you'll find my printable recipe below to help guide you, including a Slimming World apple crumble with oats how to video. But all I do is:

  • Preheat my oven at 190 degrees and spray 6 ramekin dishes with frylight
  • Prep the apples and in a large mixing bowl, combine the cinnamon, orange juice, half the sweetener and spoon evenly into the dishes
  • Meanwhile, in a saucepan, melt the margarine and mix in the oats and remaining sweetener
  • Then spoon your Slimming World crumble topping on the apple mixture and bake for 20 minutes!

  1. Heat your oven to 180ºC (160 fan).
  2. Peel and core your apples then chop them into nice small cubes.
  3. Place 10g of butter in a frying pan and add the apple. Stir every now and then to make sure the apple is cooking evenly for 5 minutes. You don’t want the apple to get too squishy, just cooked on the outside edge.
  4. After 5 minutes place the cooked apple in your baking dish and set aside to cool.
  5. To make the topping: In a bowl mix the flour and sugars together then add the butter.
  6. Rub the butter into the dry ingredients using your fingers until it looks like bread crumbs.
  7. Add the porridge oats and mix well. Chill in the fridge for 20 minutes (optional)
  8. Sprinkle the chocolate onto the apple then cover with the crumble topping.
  9. Bake for 30 minutes until the topping is a delicious golden colour.
  10. Serve straight away with custard or ice cream.

The topping for this crumble is incredible moreish and really easy to make but I did learn a few lessons in my trial runs.



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