Apple Oat Cake

Apple Oat Cake is soft, warmly spiced, and filled with tender apple in every square. Rolled oats give the cake a hearty texture, while Greek yogurt keeps the crumb moist and light. Maple syrup adds gentle sweetness, and cinnamon, vanilla, and nutmeg make the kitchen smell especially inviting.

Chopped walnuts bring a little crunch, and the cinnamon-sugar topping bakes into a thin golden finish. The batter comes together quickly without a mixer, making this an easy recipe for breakfast, afternoon coffee, or a simple dessert. Letting the oats rest before baking helps them soften and blend naturally into the cake. Serve the squares slightly warm, enjoy them chilled, or pack one for later. It is an unfussy homemade bake with plenty of apple flavor and just the right amount of sweetness.

Recipe Yield: 9 servings

INGREDIENTS

1 cup old-fashioned rolled oats
1 cup all-purpose flour
1 1/2 cups peeled, coarsely grated Honeycrisp or Gala apple, lightly packed, about 1 large apple
1/2 cup finely chopped walnuts
1/2 cup pure maple syrup
1/3 cup plain 2% or whole-milk Greek yogurt
1/4 cup refined avocado oil or another neutral oil
1 3/4 tsp ground cinnamon, divided
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1/4 tsp ground nutmeg
2 large eggs
2 tsp vanilla extract
1 tbsp turbinado sugar

INSTRUCTIONS

1. Prepare the pan:
Preheat the oven to 350°F. Lightly grease an 8-inch square metal baking pan and line it with parchment paper, leaving overhang on two sides.

2. Hydrate the oats:
In a large bowl, whisk the eggs, maple syrup, Greek yogurt, oil, and vanilla until smooth. Stir in the oats and grated apple without squeezing out the juices. Let the mixture rest for 10 minutes.

3. Mix the dry ingredients:
Meanwhile, whisk the flour, 1 1/2 tsp cinnamon, baking powder, baking soda, salt, and nutmeg in a separate bowl.

4. Finish the batter:
Fold the dry ingredients into the apple mixture just until no dry streaks remain. Then gently fold in the walnuts. The batter should be thick but easy to spread.

5. Add the cinnamon topping:
Spread the batter evenly in the prepared pan. Mix the turbinado sugar with the remaining 1/4 tsp cinnamon, then sprinkle it evenly over the top.

6. Bake the cake:
Bake for 34–40 minutes, until the top is golden, the center springs back lightly, and a toothpick comes out with a few moist crumbs but no wet batter.

7. Cool and slice:
Cool the cake in the pan for 20 minutes. Lift it out using the parchment, then cool for at least 30 minutes before cutting into 9 squares.

HELPFUL TIPS TO PERFECT THIS RECIPE

• Keep the apple juices: Do not squeeze the grated apple dry. That natural moisture helps create a tender Apple Oat Cake without making it gummy.
• Let the oats rest: The 10-minute rest gives the rolled oats time to soften and absorb moisture before baking.
• Measure the flour lightly: Spoon the flour into the measuring cup and level it without packing. Too much flour can make the cake dense.
• Watch the final minutes: Remove the cake when a toothpick has a few moist crumbs but no raw batter. The center will continue setting as it cools.
• Store it well: Keep the cooled cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Individual squares may be frozen for up to 2 months.