I call this a “brunch cake” because it is packed with oats, applesauce, and buttermilk (I make mine from almond milk, instructions are below), just sweet enough and doesn’t host any frosting or glazes. It’s the sort of cake that I refer to as brunch, or snacking cakes, because they are daytime cakes… easy to throw together, comforting and delicious, with a bit of virtue in them to boot.
I love to have something comforting and delicious to grab at a moment’s notice, and similar to the One-Bowl Pumpkin Banana Bundt Cake I make in the fall, this is the cake to satisfy that desire any time of the day.