Oatmeal Apple Praline Cake

Sweet and savory, this Oatmeal Apple Praline Cake is the perfect treat for any occasion.

Moist and flavorful, it combines the comforting warmth of oatmeal with the sweetness of apples and a crunchy praline topping.

A deliciously satisfying dessert that’s sure to become a new favorite.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup plain Greek yogurt
• 1 cup diced apples (about 2-3 apples)
• 1/2 cup chopped walnuts
• 1/2 cup brown sugar
• 1/2 cup granulated sugar

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans, lining the bottoms with parchment paper.

In a medium bowl, whisk together the flour, oats, baking powder, baking soda, and salt.

Set aside.

In a large bowl, use an electric mixer to beat the butter and sugars until light and fluffy, about 2 minutes.

Beat in the eggs one at a time, then beat in the vanilla extract.

With the mixer on low speed, gradually add the flour mixture to the wet ingredients and mix until just combined.

Do not overmix.

In a small bowl, whisk together the Greek yogurt and 1 tablespoon of water.

Add this mixture to the cake batter and mix until just combined.

Fold in the diced apples and chopped walnuts until evenly distributed.

Divide the batter evenly between the prepared pans and smooth the tops.

In a small bowl, mix together the brown sugar and granulated sugar.

Sprinkle this mixture evenly over the top of each cake.

Bake for 40-45 minutes, or until a toothpick inserted into the center of each cake comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Once the cakes are completely cool, you can frost and decorate them as desired.

Slice and serve!

Notes

Make sure to use room temperature eggs for a lighter cake texture.

Don’t overmix the batter, as it can result in a dense cake.

Use a combination of all-purpose flour and rolled oats for added texture and nutrition.

Chopped walnuts add a nice crunch, but feel free to substitute with other nuts if you prefer.

To ensure the cakes release easily from the pans, don’t forget to grease them thoroughly and line the bottoms with parchment paper.

For a beautiful presentation, sprinkle the sugar and brown sugar mixture evenly over the top of each cake before baking.

Nutrional Value

• Calories: 440
• Total Fat: 22g
• Saturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 40mg
• Sodium: 250mg
• Total Carbohydrates: 56g
• Dietary Fiber: 3g
• Sugars: 30g
• Protein: 6g