3/4 cup white sugar
1 cup water
1 1/3 cups apples, peeled
1/3 cup margarine
2 teaspoons vanilla extract
1/4 teaspoon salt
1 teaspoon lemon juice
1/4 teaspoon lemon zest
1 cup quick cooking oats
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1 tablespoon butter
1/4 cup water
1 cup chopped pecans
In a saucepan, combine sugar, water, apples, margarine, vanilla extract, salt, lemon juice, lemon zest and lemon zest. Bring to a boil. Reduce heat to medium-low, add 2 cups of the oats and 1 cup flour; stir until blended.
Make the batter: In a medium skillet, heat oil over medium heat. Slowly stir in the applesauce, oats and flour until thoroughly blended. Stirring constantly, cook and stir until mixture is thick. Remove from heat and pour into a 9x13 inch baking pan. Pour remaining 1/2 cup sugar in pan, stirring constantly.
Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted into the center of the cake comes out clean. Unroll and cool completely. Remove from pan. Allow to cool completely. Cut into 1/4 inch squares.
To make the filling: In a large saucepan, heat 1/4 cup butter, sugar and 1/4 teaspoon salt over medium heat. Stir together lemon juice and lemon zest, and add to butter mixture. Pour over cooled cake.
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