Old-fashioned apple oatmeal cake is a classic dessert that combines the comforting flavors of apples and oats. It's a rustic and wholesome cake that often evokes a sense of nostalgia. This Old-Fashioned Oatmeal Apple Bundt Cake is perfect for Fall or to send as a snack with the kids (make muffin versions for them).
What type of apples is best for oatmeal apple cakes?
Varieties like Granny Smith, McIntosh, Fuji, and Honeycrisp work well for their sweet-tart flavor and firm texture. I don't like Gala on cakes.
Can I use instant oats instead of old-fashioned oats in the recipe?
I don't recommend it. It changes the texture of the cake.
Can I make this cake ahead of time?
Yes. Store in an airtight container at room temperature or in the refrigerator.
Can I freeze oatmeal apple cake?
Yes. Wrap the cooled cake tightly in plastic wrap and aluminum foil before freezing for up to three months.
This cake has no saturated fats and contains oats and apples, which provide lots of fiber. It is very moist and has a well-balanced flavor.
You may also be interested in the recipe: Dulce de Leche Baked Apples.
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Old-Fashioned Oatmeal Apple Cake
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 30 minutes
- Yield: 16
- Category: Cakes
- Method: Oven-baked
- Cuisine: Chilean
Description
Quick and delicious oatmeal apple cake.
Ingredients
- 3 medium apples, peeled, cored, and grated
- ¾ cup vegetable oil
- 1 cup of granulated sugar
- 1 ½ cups of all-purpose flour
- 1 ½ teaspoon baking powder
- 1 ½ cups of old-fashioned oatmeal
- ½ cup raisins, optional can be replaced with chocolate chips
- ½ cup chopped walnuts
- 1 teaspoon ground cinnamon
- ¼ teaspoon ginger powder
- ¼ teaspoon grated nutmeg
Instructions
- Preheat the oven to 350 F or 175C.
- In a large bowl, grate the apples.
- Mix oil with sugar, cinnamon, ginger, and nutmeg in another bowl and stir. Add the oatmeal and the apple. Incorporate well.
- Add 1 cup and half of flour with the baking powder, mix well, and add the nuts and raisins.
- Pour into a buttered and floured pan.
- Bake for 1 hour or until it is well browned, and when you bury a stick, it comes out clean.
- Let stand for 15 minutes, unmold, and cool completely before cutting.
- This cake keeps well for up to 5 days in an airtight container. It can be refrigerated or frozen.
Nutrition
- Serving Size:
- Calories: 300
- Sugar: 26.2 g
- Sodium: 2.4 mg
- Fat: 12.8 g
- Saturated Fat: 8.7 g
- Carbohydrates: 44.6 g
- Fiber: 2.8 g
- Protein: 3.1 g
Jamie says
Cynthia Palmer says
I guess I’m curious why there are no eggs in the recipe. My cake also turned out in crumbles. Has nice flavor, though very sweet.
Pilar Hernandez says
How weird. I have done this recipe hundreds of times and watched my mom make it many more times, and friends never have a problem.
Cindy says
did everything the directions said to a T, including resting for 15 minutes, flipped it over and it crumbled to small little pieces.
Pilar Hernandez says
I'm so sorry Cindy, Did you prepare the pan as directed? cakes with fruit can be sticky.
Caitlin Margaret says
Desde el Valle de Elqui Chile! Un abrazo. Rico, rico el queque!!!
Soy irlandesa con 37 años en Chile. Me gusta mucho tus rectas! .
Pilar Hernandez says
Gracias Caitlin!