A question on Epi brought back this old memory, lost this recipe, good to see again!!!!
- Thread starter nan
- Start date
ISO When I was a kid, about 70 years ago. I used to make Apple Oatmeal cake using oatmeal right out
of the box without the boiling water. The apples were on the bottom and it.Ot was not a light, fluffy, delicate cake. I got it from the old New York Journal American Sunday paper (now that's old!) I've found recipes calling for boiling water over the oatmeal tend to be soggy. I lost the recipe many years ago have never found a duplicate. Would appreciate such a recipe.
of the box without the boiling water. The apples were on the bottom and it.Ot was not a light, fluffy, delicate cake. I got it from the old New York Journal American Sunday paper (now that's old!) I've found recipes calling for boiling water over the oatmeal tend to be soggy. I lost the recipe many years ago have never found a duplicate. Would appreciate such a recipe.
Thanks, this sounds more like it although mine was a long time before yogurt....
became popular. The first one looks more delicate. I'll try it and put the apples on the bottom sprinkled with sugar and cinnamon like my original recipe. the yogurt should give it that rough textured feel. I'll let you know, although I'm supposed to avoid carbs.
became popular. The first one looks more delicate. I'll try it and put the apples on the bottom sprinkled with sugar and cinnamon like my original recipe. the yogurt should give it that rough textured feel. I'll let you know, although I'm supposed to avoid carbs.
I make this for Christmas--no one EVER turns it down. . .
And people that don't like coconut seem to like this cake.
They are so dang rich; all that butter from the topping soaking into the cake. They are always moist and delicious. I doubled the recipe and I make batches that give me about 10 mini cakes at a time. This year I made at least 30 of them for my husband to take to work for people there.
Good stuff!
And people that don't like coconut seem to like this cake.
They are so dang rich; all that butter from the topping soaking into the cake. They are always moist and delicious. I doubled the recipe and I make batches that give me about 10 mini cakes at a time. This year I made at least 30 of them for my husband to take to work for people there.
Good stuff!