Apple Oatmeal Bar Cookies--or Cake

Long ago and far away, I copied this recipe on to a scrap of paper that I later glued to a standard recipe card that went into the file with the rest of recipes I collected. As much as possible, I always tried to document my sources, but this one says only,  "From a magazine in a dr's waiting room about 72 or 73."
 
From the first time I tried it, I realized the original was quite bland, so I have continued to increase spices and make other changes until I arrived at this more interesting version.

From the start, I also realized that the name, "Apple Oatmeal Bars," seemed misapplied. Given the 8 inch square pan it called for, this was much more like a cake, and I usually served it as such. However, one day, when I was looking for a bar cookie recipe using apples and oatmeal, I decided to try this one in a different pan. The result was a much more satisfying bar cookie, especially with the addition of a light powdered sugar frosting topping.

Whichever way you decide to serve it, this is an excellent recipe to keep around for a dessert that will fill your kitchen with old-fashioned home-baked aroma.

Apple Oatmeal Bar Cookies--or Cake

1/3 c oil
3/4 c brown sugar
2 eggs
3/4 c flour
3/4 t baking powder
1/2 t baking soda
1 1/2 t cinnamon
1 t ground ginger
1/2 t nutmeg
1/4 t cloves
1 c oatmeal
1 1/2 c finely diced apples (pack lightly in measuring cup)
1/2 c coarsely chopped walnuts

1.  Beat the oil, brown sugar, and eggs together until smooth and light colored.

2.  Stir in the oatmeal and diced apples and stir just until they are evenly mixed in.

3.  For cake:
Pour the batter into a well-oiled 8 inch square pan. Sprinkle the nuts evenly over the top and press in lightly with the back of a spatula. Bake at 350 degrees for 32 to 35 minutes, until the center springs back when pressed lightly with a finger.

For bar cookies:
Pour the batter into a  well-oiled 9 X 12 inch pan. Sprinkle the nuts evenly over the top and press in lightly with the back of a spatula. Bake at 350 degrees for 18 to 20 minutes, until the center springs back when pressed lightly with a finger.
NOTE:  For this version, you may want to increase the amount of nuts sprinkled over the top.

4.  Serving suggestions:
For cake:
Serve warm or cooled, topped with whipped cream or ice cream. (If you REALLY want to make this special, serve it warm with ice cream and then a drizzle of caramel sauce over the top.)

For bar cookies:
Make a thin powdered sugar icing and drizzle lightly over the bars. Allow the frosting to set before cutting.

Applesauce Oatmeal Cake with Orange Glaze

 

This is an old-fashioned cake that is just right for a chilly autumn evening or weekend dessert. It goes together pretty quickly, all in one saucepan, and the fragrance it will bring to your house--amazing!

As I've noted before, I like to keep orange juice concentrate in the freezer for recipes like this. The contrast of the orange glaze and the apple-y, cranberry filled cake gives a great depth to this really pretty simple dessert.

Applesauce Oatmeal Cake with Orange Glaze 

1 1/4 c unsweetened applesauce
3/4 c old fashioned or quick oatmeal
1/2 c dried cranberries
1/2 c butter
3/4 c brown sugar 

1 t vanilla

1 egg
1 1/2 c flour
1 t baking soda
1 t cinnamon
1/2 t nutmeg

Glaze

2 T melted butter

2 T orange juice concentrate, thawed slightly

enough powdered sugar to make a very thin glaze--about 1 1/2 c at most

walnuts--about 3/4 to 1 cup, coarsely chopped or broken

1.  Pour the applesauce into a pan large enough to hold 5 to 6 cups of batter- quart and a half saucepan will be a good size. Heat the applesauce to just below boiling on medium high heat, stirring to be sure it does not stick on.

 

2.  Stir in the oatmeal and dried cranberries and let the mixture cool, about 10 to 15 minutes.

3.  Stir the butter, brown sugar, vanilla, and egg into the applesauce mixture. Sift the dry ingredients together and gently stir into the batter. Stir just until thoroughly mixed. 

4.  Pour into a 7 X 11  pan  that has been well-oiled or sprayed with cooking spray. Immediately put into oven and bake at 350 degrees for 25 to 30 minutes.

5.  While the cake is baking, mix the butter, orange juice concentrate, and powdered sugar. (Note that I just lightly rinsed the saucepan used for the cake batter; this is truly an easy clean up cake, with one pan for each step!)

 








As soon as the cake is done, remove it from the oven and spread the glaze evenly over the top, poking it in lightly with a cake. 

Sprinkle the walnuts evenly over the top. Serve warm or cold.

Microwave version:

Put the applesauce in a 2 quart mixing bowl in the microwave. Cover loosely (to avoid spatters) and heat until just below boiling, about 2 to 3 1/2 minutes. Proceed with the recipe as above.

A Larger Cake:

This recipe is easily doubled (just be sure to use a large enough pan!), using a 10 1/2 X 14 1/2 pan--or a 9 X 13 pan and about 6 to 8 cupcakes too.