Rustic Whole Wheat Apple and Oat Cake
A moist, wholesome cake made with whole apples, whole wheat flour, and rolled oats, delicately spiced with cinnamon and finished with a golden demerara crust. Naturally sweetened with muscovado sugar, it's the perfect guilt-free treat for breakfast or an afternoon snack.
🛒 Ingredients
12 servings
- 2 whole apples (unpeeled)
- 3 eggs
- 2 cups muscovado sugar
- 1 cup vegetable oil
- 2 cups whole wheat flour
- 1 cup rolled oats
- 1 tablespoon baking powder
- 1 tablespoon ground cinnamon
- Demerara sugar and cinnamon for topping
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Directions
- 1
Preheat oven to 350°F (180°C). Peel the apples, reserving the skins. Cut the apple flesh into small cubes and set aside separately.
- 2
In a blender, combine the eggs, muscovado sugar, vegetable oil, and apple skins. Blend until smooth and slightly frothy.
- 3
In a large bowl, whisk together the whole wheat flour, rolled oats, and baking powder. Pour in the blended mixture, then fold in the apple cubes and ground cinnamon until just combined.
- 4
Grease and flour a bundt pan or rectangular baking pan. Pour in the batter and sprinkle the top generously with a mixture of demerara sugar and cinnamon.
- 5
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes before unmolding.
💡 Chef's Tip
For extra indulgence, stir raisins and chopped Brazil nuts into the batter along with the apple cubes. Golden Delicious or Fuji apples work beautifully. The cake keeps well for up to 3 days covered at room temperature.
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