This time of year I’m all about turning everything I bake into a gift. I don’t give them away yet, oh no. I freeze them.
I’ve mentioned before how my freezer is just piled high, stocked and LOADED with so much stuff it’s almost booby trapped. If it’s opened too quickly, or with too much vigor you’re gonna find yourself with a pile of all the ingredients for a fabulous smoothie at your feet: bags of breast milk (I’m more like a cow then a human), some frozen mango chunks, and a few frozen bananas are pretty much guaranteed to fall to your feet. As your gripping the freezer door, jumping up and down on 1 foot, cursing the corner of the breast milk bag that fell on the top of your foot, you might see a few rolls of these, or just maybe a couple of these or a loaf of two of this in the freezer, right now.
I bought my mini loaf pans a few years ago and I use them, A LOT! Like, a lot a lot. Almost every quick bread or loaf cake on this blog has been baked in in a mini pan at some point. And probably even frozen, and then given as a gift, or used for last minute entertaining.
Let’s talk about this crumble topping because I’m sliiiiiightly obsessed with it. It’s slightly crunchy, super buttery and sweet, but not toooooo sweet. Peeeeerfection!
Or maybe it’s just the cake in general I’m obsessed with. I don’t know. At this point, what’s the difference, I just want another bite.
The 2 packs of instant oatmeal are a kinda random ingredient to use, I realize this. We’ve been doing some fall cleaning around the house, and I found them in the back of a cupboard and I refused to just throw them away. They’re probably leftover from when I was pregnant and lived on carbs for the first 3 months. Anyway, you could probably replace them with instant oats, maybe 1/4 – 1/3 cups for each packet. And maybe an extra teaspoon or two or sugar. But that’s just a guess.
Oatmeal Apple Cinnamon Cake
Recipe adapted form AllRecipes
Makes 1 loaf (or 3 mini loaves)
Time: 1 hour
1/4 cup butter, melted
1 cup sugar
1 cup applesauce (chunky, smooth, cinnamon, fresh, canned, your choice)
1 1/2 teaspoons ground cinnamon
1/2 tsp nutmeg
1/4 tsp cardamom
1/2 tsp salt
1 tsp vanilla
1 packets instant apple cinnamon oatmeal
1 teaspoon baking soda
1 1/2 cups all-purpose flour
1 packet instant apple cinnamon oatmeal
1/4 cup butter, softened
1/4 cup brown sugar
1/4 cup rolled oats
1/2 cup all purpose flour
1/2 tsp cinnamon
1/8 tsp nutmeg
1/8 tsp ginger
pinch of cardamom
Preheat oven to 350 degrees. Spray a 9×5 inch loaf pan with non stick spray.
In a large bowl, mix the butter and sugar. Mix in applesauce, spices, salt, vanilla and one packet oatmeal. Stir in the eggs one at a time, beating well with each addition. Mix in the baking soda and flour. Pour batter into prepared pan, set aside.
To make the crumb topping, combine all ingredients in a bowl and stir. A spoon,fork, use whatever you want. I use my hands ot mix it up, then crumble it onto the top of the loaf (or loaves).
*If the crumb topping seems thin, add some more oats and squish them into the mixture with your hands. The dough should be THICK. I ended up using somewhere between 1/4 – 1/2 cup of rolled oats in the topping.
Bake in a preheated oven for 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Baking time will be closer to 45 minutes for mini loaves.
*The cake turns really dark as it’s baking. It’s not burning,it just gets dark. I don’t know why,but fear not. Keep baking…
Remove from the pans and cool completely on wire racks. Slice, and enjoy.
To freeze the cake(s), allow to cool 100%, wrap in plastic wrap, then tin foil. Write the name of the item and the date you froze it, and put it in the freezer. I guess to be safe you should only freeze it for up to a month or so, but frankly,I’ve eaten things that have been frozen for MONTHS and I’m still kickin.