This is a popular cake I bake in October; a kind of an introduction to the fall season, using the last of the freshly picked apples in our area.  It's a moist, bouncy cake with a crisp, flavorful topping.  I think it adds depth and flavor to many dishes to not peel some fruits and veggies where it makes sense, i.e. apples and carrots.  It also saves time and work.


2 C all-purpose flour

1/2 C oats.  I like the chew of old fashioned oats, however, quick oats will work too

1/2 t table salt

1 t baking soda

1 1/2 t cinnamon

1 3/4 C white sugar

2 Large apples/4 cups of diced apple.  I prefer tart green but any will work.  No need to peel.  

1/3 C sour cream

3/4 C vegetable oil

1 t vanilla

2 eggs


1/4 C melted butter

1/4 C dark brown sugar

1 T maple syrup

1/2 C oats, quick or old fashioned

Preheat oven to 350 degrees.  In a large mixing bowl, mix the dry ingredients well, then add the wet ingredients.  Mix.   Pour batter into a greased pan, I use a 9x13" pan.  In a smaller bowl, mix the four topping ingredients.  Sprinkle topping over the cake batter.  Bake cake, uncovered, for approximately 45 minutes, depending on pan size and depth. Cake is done when knife comes out clean. Serve plain or with butter, warm or cold.  Feeds about 12 people.