Cake:
1 C. quick-cooking oats
1 C. hot water
1-1/2 C. all-purpose flour
2 t. ground cinnamon
1 t. baking soda
1/2 t. salt
1-1/3 C. packed light brown sugar
3/4 C. chunky applesauce
1/3 C. honey
2 large eggs
cooking spray
Frosting:
1/4 C. butter
1/3 C. packed light brown sugar
1/4 C. honey
1/2 C. coarsely chopped almonds, toasted
1 C. fat-free whipped topping
ground cinnamon (optional)
Preheat oven to 350 F.
To prepare cake, combine oats and 1 C. hot water in a small bowl; set aside.
Combine flour, 2 t. cinnamon, baking soda, and salt. Combine 1-1/3 C. sugar, applesauce, 1/3 C. honey, and eggs in a large bowl; beat with a mixer at high speed 1 minute. Add oat mixture; beat at low speed until well blended. Add half of flour mixture to sugar mixture; beat well. Add remaining flour mixture; beat well. Spoon batter into an 11x7 baking dish coated with cooking spray. Bake at 350 F for 48 minutes or until a wooden pick inserted into the center comes out clean. Place dish on a wire rack.
To prepare frosting, melt butter in a small heavy saucepan over medium heat. Add 1/3 C. sugar and 1/4 C. honey; cook 2 minutes or until bubbly, stirring constantly. Stir in almonds. Quickly pour frosting over cake; spread evenly using a rubber spatula.
Preheat broiler.
Broil cake 1 minute or until frosting is bubbly and golden. Cool completely on a wire rack. Serve with whipped topping; optionally sprinkle with ground cinnamon, if desired.
16 servings: 255 calories, 5.4g fat, 3.4g protein, 48.9g carbs, 1.5g fiber, 193mg sodium