Oatmeal Cake with Caramel Icing
This lightened-up version of a classic dessert is full of flavor. The icing sets up quickly, so make it right before you frost the cake. —Summer Marks, Louisville, Kentucky
Ingredients
- 1-1/4 cups boiling water
- 1 cup quick-cooking oats
- 1/4 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs, room temperature
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- icing:
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup fat-free milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/2 cups confectioners' sugar
Directions
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1In a small bowl, pour boiling water over oats; let stand 10 minutes.
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2Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan.
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3Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack.
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4For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.
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