Ingredients
Cake:
1 cup quick-cooking oats
1 cup hot water
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups packed light brown sugar
3/4 cup chunky applesauce
1/3 cup honey
2 large eggs
Cooking spray
Frosting:
1/4 cup butter
1/3 cup packed light brown sugar
1/4 cup honey
1/2 cup coarsely chopped almonds, toasted
Remaining ingredients:
1 cup frozen fat-free whipped topping, thawed
Ground cinnamon (optional)
Preparation
- Preheat oven to 350°.
- To prepare cake, combine oats and 1 cup hot water in a small bowl; set aside.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 teaspoons cinnamon, baking soda, and salt. Combine 1 1/3 cups sugar, applesauce, 1/3 cup honey, and eggs in a large bowl; beat with a mixer at high speed 1 minute. Add oat mixture; beat at low speed until well blended. Add half of flour mixture to sugar mixture; beat well. Add remaining flour mixture; beat well. Spoon batter into an 11 x 7–inch baking dish coated with cooking spray. Bake at 350° for 48 minutes or until a wooden pick inserted in center comes out clean. Place dish on a wire rack.
- To prepare frosting, melt butter in a small heavy saucepan over medium heat. Add 1/3 cup sugar and 1/4 cup honey; cook 2 minutes or until bubbly, stirring constantly. Stir in almonds. Quickly pour frosting over cake; spread evenly using a rubber spatula.
- Preheat broiler.
- Broil cake 1 minute or until frosting is bubbly and golden. Cool completely on a wire rack. Serve with whipped topping; sprinkle with ground cinnamon, if desired.
Yield: 16 servings (serving size: 1 cake piece and 1 tablespoon topping)
Cooking Light April 2008
Nutritional Information
Calories 255
Calories from fat 19 %
Fat 5.4 g
Sat fat 2.1 g
Mon fat 1.7 g
Poly fat 0.5 g
Protein 3.4 g
Carbohydrate 48.9 g
Fiber 1.5 g
Cholesterol 34 mg
Iron 1.8 mg
Sodium 193 mg
Calcium 40 mg