What You'll Need
Scale
- 3 cups flour*
- ½ cup applesauce
- 1 cup shortening or softened unsalted butter
- 2 cups sugar
- ½ tsp salt
- 3 tsp baking powder
- 1 cup whole milk**
- 2 eggs
- 1 cup oats
- ½ cup brown sugar
- ½ cup chopped walnuts or other nut (or no nut)
- 3 tsp vanilla
- 2 tsp cinnamon
* 1:1 Gluten-free All-purpose flour can be used here.
**Buttermilk or any nondairy milk
What You'll Do
- Preheat oven to 350º.
- In a large bowl, stir 3 cups flour, ½ cup applesauce, 1 cup shortening, 2 cups sugar, ½ tsp salt, 3 tsp baking powder, 1 cup milk, and 2 eggs with a wooden spoon.
- Split batter in half into two bowls; set one bowl aside. Fold 1 cup oats, ½ cup brown sugar, ½ cup nuts, 3 tsp vanilla, and 2 tsp cinnamon into the other bowl.
- Butter and flour (or baking spray) a Bundt pan very well. Or use any pan(s) with enough depth to layer your batters as indicated below.
- Create three layers: one half of the pale batter in the bottom, all of the brown batter in the middle, and the other half of the pale batter on top.
- Bake for 50-60 minutes. Cool completely on a rack, then flip out of pan.
- Slice and serve with coffee, of course (otherwise, what are we doing here?).
FUN VARIATIONS:
Coffee Frosting:
Add 1 cup confectioner’s sugar to small bowl. While whisking, add hot or cold coffee, LITTLE BY LITTLE, until you achieve a thick frosting. Drizzle your drizzly frosting onto the COOLED cake, allowing it to cascade down the sides.
Berry Jam Filling:
After adding the brown batter, spread 1 cup of berry (or any flavor) jam into the pan. Proceed with recipe as written above.