Name: Butterscotch Chip Snacking Cake with Oat Streusel Recipe
Ingredients: Streusel:; 1/2 cupquick cooking oats (125 mL); 1/2 cup CHIPITS Butterscotch Chips (125 mL); 1/2 cupchopped walnuts (125 mL); 1/4 cuppacked dark brown sugar (50 mL); 2 tbspall-purpose flour (30 mL); 1 tspground cinnamon (5 mL); 1/4 cupmelted butter (50 mL); Cake:; 2 1/4 cupsall-purpose flour (550 mL); 1 1/2 cupsquick cooking oats (375 mL); 1 cuppacked dark brown sugar (250 mL); 2 tspground cinnamon (10 mL); 1 1/2 tspbaking soda (7 mL); 1/2 tspsalt (2 mL); 2 cupsunsweetened applesauce (500 mL); 3/4 cupvegetable oil (175 mL); 2 eggs (2); 1 tspvanilla (5 mL); 1 1/4 cups CHIPITS Butterscotch Chips (300 mL)

Butterscotch Chip Snacking Cake with Oat Streusel Recipe

SKILL LEVEL

Intermediate

PREP

15 min

BAKE

45 min

Ingredients

Streusel:

1/2 cup

quick cooking oats (125 mL)

1/2 cup

CHIPITS Butterscotch Chips (125 mL)

1/2 cup

chopped walnuts (125 mL)

1/4 cup

packed dark brown sugar (50 mL)

2 tbsp

all-purpose flour (30 mL)

1 tsp

ground cinnamon (5 mL)

1/4 cup

melted butter (50 mL)

Cake:

2 1/4 cups

all-purpose flour (550 mL)

1 1/2 cups

quick cooking oats (375 mL)

1 cup

packed dark brown sugar (250 mL)

2 tsp

ground cinnamon (10 mL)

1 1/2 tsp

baking soda (7 mL)

1/2 tsp

salt (2 mL)

2 cups

unsweetened applesauce (500 mL)

3/4 cup

vegetable oil (175 mL)

eggs (2)

1 tsp

vanilla (5 mL)

1 1/4 cups

CHIPITS Butterscotch Chips (300 mL)

Directions

1. Streusel: Preheat the oven to 350°F (180°C). Toss oats with butterscotch chips, walnuts, brown sugar, flour, cinnamon and melted butter until crumbly; set streusel mixture aside.

2. Cake: Stir flour with the oats, brown sugar, cinnamon, baking soda and salt in a large bowl.

3. Whisk applesauce with oil, eggs and vanilla; stir into the flour mixture, just until combined (do not over-mix). Fold in butterscotch chips. Scrape batter into a greased, 9 x 13-inch (3 L) baking dish. Sprinkle reserved streusel mixture evenly over batter.

4. Bake for 45 to 50 minutes or until a wooden toothpick inserted into the centre comes out clean. Cool completely before slicing.

Makes 24 servings.

Tip:
• Store cake, tightly covered, at room temperature for up to 3 days.

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Butterscotch Chip Snacking Cake with Oat Streusel Recipe

Ingredients

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