Made with grated apple, warm cinnamon, and Rogers Foods Wheat Bran, this simple snack cake is a wholesome August treat for breakfast, lunchboxes, or an afternoon coffee break.
Prep Time
15 minutesBake Time
30-35 minutesYield
9 squares (8x8 inch pan)Rating
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Loading...| Cake: | |
| 3/4 cup Rogers Foods All Purpose Flour or Rogers Foods Whole Grain Whole Wheat Flour | |
| 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 | |
| Topping: | |
| 3 tbsp Rogers Foods Large Flake Oats | |
| 1/4 tsp cinnamon | |
| 2 tbsp melted butter | |
| 3 tbsp brown sugar | |
| 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. |
Made with grated apple, warm cinnamon, and Rogers Foods Wheat Bran, this simple snack cake is a wholesome August treat for breakfast, lunchboxes, or an afternoon coffee break.
| 1. | Prep the Oven & Pan: Preheat your oven to 350°F (175°C). Grease an 8x8-inch baking pan, then line it with parchment paper, leaving a slight overhang along the sides for easy removal. |
| 2. | Whisk Dry Ingredients: In a medium bowl, whisk the flour, wheat bran, baking powder, baking soda, cinnamon, nutmeg, and salt together thoroughly. |
| 3. | Mix Wet Ingredients: In a large bowl, whisk the ⅓ cup brown sugar, Greek yogurt, canola oil, eggs, and vanilla extract vigorously until the mixture is completely smooth. |
| 4. | Combine: Pour the dry ingredients into the wet ingredients. Stir gently with a spatula just until the flour is incorporated—do not overmix. |
| 5. | Fold in Fruit & Nuts: Gently fold in the grated and diced apples, along with the nuts/seeds (if using), until evenly distributed. Spread the thick batter evenly into your prepared pan. |
| 6. | Make the Topping: In a small bowl, mix the 3 tbsp brown sugar, large-flake oats, and ¼ tsp cinnamon. Pour the melted butter over the mixture and stir until clumped and crumbly. |
| 7. | Assemble & Bake: Spread 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. | Cool & Serve: Let the cake cool completely in the pan, then lift it out using the parchment paper and slice it into squares. |
| 9. | Notes: Do not squeeze the moisture out of the grated apple. The apple helps keep the cake soft and tender. Even Distribution: Use your fingers to lightly clump the mixture, then scatter it evenly over the batter just before putting the cake in the oven. Watch the Bake Time: Keep an eye on the cake around the 25-minute mark. If the oats look too dark, loosely tent the pan with a piece of aluminum foil for the remaining 5 to 10 minutes of baking. |
| 10. | Fibre Count Per Square • 9 large squares: ~3.0 grams of fibre per square • 12 medium squares: ~2.2 grams of fibre per square |
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