Ingredients
- 1 1/2 cups flour
- 3/4 cup oatmeal
- 3/4 cup granulated sugar
- 1 tsp. ground cinnamon
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. ground nutmeg
- 1/4 tsp. salt (opt.)
- 1/2 cup margarine or butter, chilled
- 1/4 cup Ricotta cheese
- 3/4 cup nonfat or lowfat sour cream
- 2 egg whites, lightly beaten
Filling: - 2 cups chopped apple
- 1/3 cup seedless raspberry jam
- 2 tsp. flour
- powdered sugar
Directions
Heat oven to 350 degrees F. Lightly grease 9 inch springform or round cake pan. For cake and topping, combine dry ingredients; mix well. Cut in margarine and Ricotta cheese until mixture is crumbly. Reserve 1 1/2 cups oat mixture for topping; set aside. Combine sour cream and egg whites; add to remaining oat mix, mixing just until moistened. Spread batter over bottom and 1/2 inch up sides of prepared pan. For filling, combine apples, jam, and flour; spoon over cake. Sprinkle reserved oat mixture over fruit. Bake 50-55 minutes or until golden brown. Sprinkle with powdered sugar. Serve warm.
By Robin from Washington, IA
