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

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.

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