Oatmeal Apple Cake

By Addie

“Who needs chocolate when you’ve got this wonderfully rich, subtly spiced double-layer cake generously frosted with cream cheese and honey?”

Ingredients

• 1 cup quick-cooking oats
• 1 cup hot apple cider
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon nutmeg
• 1 cup granulated sugar
• 1 cup firmly packed light brown sugar
• 1/2 cup (1 stick) butter, softened
• 2 large eggs
• 1 tablespoon vanilla extract, divided
• 2 packages (8-ounce each) cream cheese, softened
• 1 cup confectioners' sugar
• 1/3 cup honey
• 1 small apple (optional)

Preparation

Step 1

Preheat oven to 350°F. Lightly spray a 9-inch round cake pan with nonstick cooking spray. Combine the oats and hot cider in a small bowl. Let stand until the cider is absorbed, about 5 minutes. Meanwhile, combine the flour, baking soda, cinnamon, salt and nutmeg in a medium bowl. Mix well. Set aside.


Combine the granulated and brown sugars and the butter in a medium bowl. Beat with an electric mixer set on medium-high speed until fluffy. Reduce speed to medium. Beat in the eggs and 2 tsp. vanilla until blended. Beat in the flour mixture in 2 batches until just combined. Gently stir in the oats mixture.


Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool the cake in the pan on a wire rack.


Place the cream cheese in a medium bowl. Beat until slightly airy. Gradually add the confectioners’ sugar, honey and the remaining vanilla. Beat until smooth. Slice the cake in half horizontally. Place the bottom cake half on a serving platter. Spread one-third of the cream cheese frosting on the bottom cake half. Top with the remaining half. Frost the top and side of the cake with the remaining frosting. Slice the apple into wedges and add a few to each serving plate, if desired.