We lived in Portland, OR for five years before moving back to our hometown in Washington state. This recipe was a favorite cozy, winter cake to have that reminded us of back home while we were away. After all, Wenatchee is the Apple Capital of the World!…according to our signage as you cross the north end bridge coming into town. I like to believe it to be true. We hope you find time to enjoy a piece of our hometown goodness from the White Barn Farm home to yours!
1 3/4 C oats
1 Cube butter (I use non-dairy butter or coconut oil for my dairy intolerant hubby)
1C white sugar
1C brown sugar
1 1/3C flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
2 medium apples peeled and diced into 1/2 inch chunks
*Place oats and butter together in a medium bowl and pour 1 1/4 C boiling water over top. Mix thoroughly and let stand for 20 minutes.
Then add the following ingredients and mix all together.
Bake @ 350* for 30-35 minutes in an uncreased 9×13 pan.
Optional- add a cream cheese frosting once cake is fully cooled. Ours usually doesn’t last long enough to make it to the ‘cooled’ state. Gobbled right up while it’s just out of the oven!