Aug 01, 2026August 2, 20260 13
in Cakes & Cupcakes, Snack Cakes

Prep Time

15 minutes

Bake Time

30-35 minutes

Yield

9 squares (8x8 inch pan)

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

Cake:
Topping:
3/4 cup Rogers Foods Wheat Bran
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp salt
1/3 cup brown sugar
1/2 cup plain Greek yogurt or sour cream
1/4 cup canola oil
2 large eggs
1 tsp vanilla extract
1 1/2 cups apples (3/4 cup finely grated, 3/4 cup finely diced for texture)
1/3 cup chopped walnuts or pumpkin seeds, optional
3 tbsp brown sugar
3 tbsp Rogers Foods Large Flake Oats
1/4 tsp cinnamon
2 tbsp melted butter
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RECIPE NOTES: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Freeze individual squares for up to 2 months.

Instructions

1.Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan and line with parchment paper, leaving a slight overhang on the sides for easy removal.
2.In a medium bowl, thoroughly whisk together the flour, wheat bran, baking powder, baking soda, cinnamon, and salt.
3.In a large bowl, vigorously whisk together the brown sugar, Greek yogurt, canola oil, eggs, and vanilla extract until completely smooth.
4.Pour the dry ingredients into the wet ingredients. Stir gently with a spatula just until the flour disappears — do not overmix.
5.Gently fold in the grated apple, diced apple, and nuts or seeds (if using) until evenly distributed. Spread the thick batter evenly into the prepared pan.
6.In a small bowl, mix the brown sugar, large flake oats, and cinnamon. Pour the melted butter over top and stir until clumped and crumbly.
7.Scatter the oat topping evenly over the cake batter. Bake for 30 to 35 minutes. A toothpick inserted into the centre should come out clean and the oats should be golden brown.
8.Let the cake cool completely in the pan before lifting out using the parchment paper and slicing into squares.
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