Sunday Brunch: Oatmeal Apple Cake - Turn to 10

Baked Apple and Oatmeal.

1 Tbsp lemon juice

4 cups Granny Smith apples peeled and diced 1/4”

1/2 cup old-fashioned oats

1 cup all-purpose flour

1 tsp. baking soda

1 1/2 tsp. ground cinnamon

1/2 cup unsalted butter

1/2 cup granulated sugar

1 tsp. tsp pure vanilla extract

1/2 tsp salt

2 large eggs

1/4 cup apple juice

Glaze:

3/4 cup powdered sugar

1 Tbsp milk

let's do it

Place rack in the center of the oven and preheat to 375 degrees. Coat a 9” spring form pan with cooking spray then set aside. In a medium-sized mixing bowl, toss the diced apples with lemon juice to prevent browning then set aside.

Place oats in a food processor or blender then pulse until mixture becomes the consistency of coarse cornmeal. Sift flour, baking soda and cinnamon into a small bowl then add the oat flour. Stir to combine then set aside.

In a large mixing bowl or the bowl of a stand mixer, cream butter and sugar together for approximately 4 minutes, until light and fluffy. Scrape down the sides of the bowl then add vanilla and salt. Begin beating and add the eggs one at a time, combining the first egg completely before adding the next.

Add half of the dry ingredients, stir to combine then add apple juice. Mix completely before stirring in remaining dry ingredients. Once batter is completely combined, fold in diced apple. When the apples are thoroughly mixed into the batter, transfer mixture to baking dish bake 25–30 minutes then remove from the oven and let cool completely. While the cake cools, stir together the powdered sugar and milk for the glaze. Drizzle over the top of cooled cake, slice and serve.

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