Butterscotch Chip Snacking Cake with Oat Streusel Recipe

Butterscotch Chip Snacking Cake with Oat Streusel Recipe

15 min
45 min


1/2 cupquick cooking oats (125 mL)
1/2 cupCHIPITS 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)
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 cupsCHIPITS Butterscotch Chips (300 mL)


    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.

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

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