Ardell'S "Oatmeal Cake"
A rich, moist oatmeal cake featuring warm spices and hearty oats, perfect for comforting desserts or teatime treats that appeal to fans of classic baked goods.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a large bowl, pour boiling water over oats and butter.
- Cover and let stand for 20 minutes.
- Add white sugar and brown sugar; blend well.
- Beat in eggs, then add flour, salt, cinnamon, baking soda, and nutmeg.
- Mix until well combined.
- Pour batter into a greased and floured 9 x 13-inch baking pan.
- Bake for 35 minutes.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular butter. If you don't have quick oats, rolled oats can be substituted; just pulse them in a blender for a finer texture. To make it gluten-free, use a gluten-free flour blend instead of cake flour. You can also add nuts or raisins for extra texture and flavor, similar to those found in Aunt Betty's Pound Cake.
Serving Suggestions
This oatmeal cake is delicious on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. Pair it with a warm cup of tea or coffee to enhance the flavors. For a fun twist, serve it alongside Pudding Wiches(Kids Love These!) to create a delightful dessert spread.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate the cake for a week or freeze it for up to three months. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Ardell'S "Oatmeal Cake" contains roughly 1314 calories, with 16g protein, 225g carbohydrates, and 40g fat. It is an excellent source of iron (52% of the Daily Value), protein (32% of the Daily Value), and calcium (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1941mg per serving (84% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use steel-cut oats instead of quick oats?
Steel-cut oats won't work well in this recipe as they require longer cooking times and won't soften enough when mixed with boiling water. It's best to stick with quick oats for the desired texture and moisture in the cake.
How can I make this cake more chocolatey?
To add a chocolate flavor, you can incorporate cocoa powder into the batter. Start with 1/4 cup of unsweetened cocoa powder and reduce the flour slightly to maintain the right consistency. This will give your oatmeal cake a delicious chocolate twist.
What can I do if the cake is too dry?
If your oatmeal cake turns out dry, consider reducing the baking time slightly next time. You can also add a bit of milk or yogurt to the batter to increase moisture. A simple glaze made from powdered sugar and milk can also help add moisture and sweetness.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).