Yield: 8-10 servings
Cook Time: 30-35 minutes
Tips: Store in refrigerator. 1 1/2 cups of raisins may be manually stirred into the cake batter before pouring into cake pans, if desired. Leftover cake may be frozen using an air-tight container. If you plan on eating smaller portions at a time, simply slice the cake into smaller portions (as small as individual slices) and separate the portions with sheets of wax paper to prevent them from sticking together. Allow to sit at room temperature until defrosted or heat for 15-30 seconds in the microwave before serving.
Ingredients
- Cake
- 1 1/2 cups all-purpose flour
- 1 1/2 cups oatmeal (uncooked)
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 3/4 cup butter, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 cup apple sauce
- 3/4 cup milk
- 1 1/2 cups raisins (optional)
- Cream Cheese Frosting
- 1/2 cup butter, softened
- 8 oz. cream cheese, softened
- 2 lbs. confectioners' sugar
- 1 teaspoon vanilla extract
Directions
Cake
Preheat oven to 350° F. Butter two 9-inch round cake pans, then sprinkle both lightly with flour.
In a medium mixing bowl, whisk together flour, oatmeal, salt, cinnamon, cloves and baking powder. Set aside.
In an electric mixer bowl, beat butter with sugar on medium speed until smooth and creamy. Add eggs, apple sauce and milk and beat again on low speed until well blended. Gradually add the flour and oatmeal mixture and beat on low speed until fully blended, stopping once to scrape sides and bottom of bowl. If using raisins, remove bowl from mixer and manually stir in raisins. Pour equal portions of the batter into the prepared pans.
Bake for 30-35 minutes or until a toothpick or other cake tester inserted into the center comes out clean. Allow cake layers to sit in cake pans for about 5 minutes, then remove from the pans and transfer to wire racks until completely cooled. (To easily remove cake layers from cake pans, place a lightweight plate (preferably plastic or a firm paper plate) on top of cake layer, then with one hand holding the plate over the cake and one holding the cake pan, carefully turn the cake pan and plate over, allowing cake to fall onto plate. Once cake is lying upside-down on the plate, place another plate over the cake and turn cake over again, then slide cake off of the plate and onto a cooling rack.)
Cream Cheese Frosting
In an electric mixer bowl, beat butter and cream cheese until smooth, stopping once to scrape sides and bottom of bowl. Gradually add confectioners' sugar, beating on low speed until blended. Add vanilla, then beat at medium speed for 30-60 seconds until no lumps exist and thoroughly blended.
Frost the cake after it has completely cooled. There should be enough frosting to generously apply to the top of first cake layer. Store in the refrigerator in an air-tight container. Allow to sit at room temperature before serving after chilling until frosting and cake soften. May also be brought to room temperature by heating in the microwave for 10-20 seconds.