Savor the flavors of the season with this wholesome Harvest Delight Cake. Combining the natural sweetness of apples, the crunch of nuts, and the heartiness of oats, this cake is a perfect balance of comfort and indulgence. Ideal for cozy gatherings or as a delightful treat with a cup of tea, this recipe is simple to prepare and sure to impress.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup rolled oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, melted
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 cups peeled and diced apples (e.g., Granny Smith or Honeycrisp)
- ¾ cup chopped nuts (walnuts or pecans)
For the Topping:
- ½ cup rolled oats
- ¼ cup brown sugar
- ¼ cup chopped nuts
- 3 tablespoons unsalted butter, melted
- ½ teaspoon cinnamon
Instructions:
- Preheat and Prepare Pan:
Preheat your oven to 350°F (175°C). Grease a 9-inch round or square baking pan and line it with parchment paper for easy removal. - Mix Dry Ingredients:
In a medium bowl, combine flour, rolled oats, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside. - Prepare Wet Mixture:
In a large bowl, whisk together the melted butter and brown sugar until smooth. Add eggs, vanilla extract, and milk, mixing until well incorporated. - Combine Wet and Dry Ingredients:
Gradually fold the dry ingredients into the wet mixture, stirring gently until just combined. Do not overmix. - Add Apples and Nuts:
Fold in the diced apples and chopped nuts, ensuring they are evenly distributed throughout the batter. - Prepare Topping:
In a small bowl, mix rolled oats, brown sugar, chopped nuts, melted butter, and cinnamon until crumbly. - Assemble and Bake:
Pour the batter into the prepared pan and spread it evenly. Sprinkle the topping mixture over the batter. - Bake:
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve:
Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack. Serve warm or at room temperature.