Sour Cream Apple Oat Snack Cake

 

This is a very easy snack cake to make once you have assembled all the ingredients. It's like a "dump" cake and comes together pretty quickly. The texture is moist, dense and chock full of diced apples. If you are not on any dietary restrictions for sodium and fat, add 1/2 teaspoon salt to the flour mixture, and top the cooled cake with a lemon cream cheese frosting of your choice! It can be frozen and reheated in the microwave. I usually take a piece out of the freezer the night before I plan to eat it, thaw in the fridge overnight, then reheat in the microwave at 30% power for 2-3 minutes. Wrap in a damp paper towel to microwave. 

1 cup flour

1/3 cup cornmeal

3/4 cup oats

1/2 cup sugar

¼ cup honey

2 teaspoons baking powder

½ teaspoon ground coriander seed

½ teaspoon nutmeg

1 inch piece of ginger root, freshly grated

1/4 cup milk

¼ cup sour cream

¼ cup unsweetened applesauce

1/4 cup vegetable oil

1 egg, beaten

1 cup or 1 Granny Smith apple, peeled and finely diced

1 lemon, juiced and zested

1 teaspoon vanilla

directions

 

1.     Preheat oven to 400 degrees F. Grease an 8-inch round or square baking pan and set aside.

2.     Combine the flour, cornmeal, oats, baking powder, and dry spices in a mixing bowl. Stir to combine.

3.     Mix the apples, ginger, vanilla, and lemon juice and zest

4.     In another bowl, whisk together the milk, sour cream, sugar, honey, applesauce, oil, and egg. Gently fold in the apple mixture.

5.     Dump the flour mixture into the liquids and apples, and stir until the batter is just combined

6.     Pour the batter into the prepared baking pan. Sprinkle a tablespoon or two of thick cut oats on top. Place in the oven and bake at 400 degrees F for 20-25 minutes or until the top is golden brown.

7.     Remove the pan from the oven and place on a wire rack to cool for 5-10 minutes. Invert cake from pan, cool on a rack. When cool, slice into 12 pieces.