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(Makes one 8-inch round cake. Double recipe for a two-layer cake)
INGREDIENTS
1/2 cup quick oats
1 cube butter, softened to room temp
1/2 cup raisins
1/2 cup boiling water
1 medium egg
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 tsp. nutmeg
1/4 tsp. cardamom
1/2 tsp. pumpkin spice
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. baking powder
Pinch of salt
1 tsp. vanilla extract
1/4 cup milk
3/4 cup all-purpose flour
1 Fuji or Honeycrisp apple, peeled, cored and cut into small pieces
DIRECTIONS
Preheat oven to 350 degrees. Grease or spray an 8-inch cake pan, and line bottom with parchment paper fit to bottom of pan.
In a large mixing bowl combine oatmeal, butter and raisins. Pour boiling water over all and mix well. Cool slightly.
Add eggs, brown sugar, granulated sugar, spices and vanilla. Stir to mix well.
Stir in milk and then add flour, baking powder and baking soda. Stir to blend.
Finally, fold in apples and turn cake batter out into prepared cake pan. Bake 25-30 minutes, or until center is done. Remove from oven and cool completely. When cooled, turn out onto serving plate and frost with cream cheese frosting. If doubling, be sure to frost in between cake layers.
Cream Cheese Frosting
INGREDIENTS
1/2 cube butter, softened to room temperature
4 ounces cream cheese, softened
2 1/2 cups powdered sugar
1-2 tsp. milk (use as needed)
1 tsp. vanilla
1 tsp. Calvados or Pommeau de Normancy (apple brandy)
Food Coloring as needed for your occasion.
DIRECTIONS
In a large bowl beat softened butter and cream cheese together with an electric mixer. Slowly add first two cups of powdered sugar and beat until thoroughly mixed. Add milk, vanilla and Calvados and beat well. Add additional powdered sugar and milk alternately until desired frosting consistency.
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Lamorinda Weekly, Moraga CA