Styling and Photography by Sheera Segal
Food Prep by Rachel Bondi

Make this easy, flavorful treat with one of my hacks — instant oatmeal packets! With hints of warm cinnamon, sweet apples, and chocolate chips, it’s the perfect go-to Bundt cake.

Yields 1 Bundt cake

• 1 cup margarine
• ¾ cup sugar
• ½ cup dark brown sugar, firmly packed
• 4 eggs
• 6 packets apple-cinnamon-flavored instant oatmeal
• 1½ cups flour
• 2 tsp baking powder
• 1½ tsp cinnamon
• ½ cup coffee creamer
• ½ cup applesauce
• ½ cup mini chocolate chips

Preheat oven to 350°F (175°C).

Spray a Bundt pan very well with baking spray.

Cream margarine and sugars in the mixer until light and fluffy, about 4–5 minutes. Scrape the bowl, then add eggs one at a time, beating well after each one.

Add oatmeal, flour, baking powder, and cinnamon and give a quick mix. Add coffee creamer and applesauce and mix until just combined. Stir in chocolate chips.

Pour the batter into the prepared Bundt pan. Bake for 45 minutes or until a toothpick comes out clean.

Let the cake cool completely before removing it from the Bundt pan. If the cake sticks to the sides a bit, release it with a plastic knife.

Tip: Stick to a basic Bundt pan for this cake.

(Originally recipe in Mishpacha, Issue 941)