1 c. unsalted butter, softened
1 c. lite brown sugar
1 c. sugar
1/4 c. flour
1 Tbs baking powder
4 egg whites and 1/4 c. applesauce
2 tsp cinnamon
1/2 tsp nutmeg
5 c. regular oatmeal (don't try it with instant)
2 c. buttermilk or 2 Tbs. white vinegar and milk to make 2 c.

Preheat oven to 350. In large mixing bowl, beat butter and sugars until creamed. Add eggs and applesauce, cinnamon, nutmeg, baking powder, and flour until well blended. Fold in oatmeal. Add buttermilk until well incorporated. Pour mixture into greased 9x13 pan. Bake for 30-45 minutes (until toothpick inserted in center comes out clean). Serve with fresh fruit and cream, or other combination that tickles your tummy.

The cake will keep for about a week, if it lasts that long. If you prefer it hot, it heats well in the microwave. 

This page brought to you by:
 

Subscribe to The Light Keeper's Journal by entering your e-mail address below!

All content is copyright 2003 by Lighthouse Multimedia.  
Use of content without prior permission is prohibited.