Butterscotch Chip Snacking Cake with Oat Streusel Recipe
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) |
| 2 | 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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