Aunt Bessie'S Oatmeal Cake
A hearty oatmeal cake with warm cinnamon and sweet brown and white sugars, perfect for satisfying dessert cravings or teatime treats for family and friends.
Ingredients
Instructions
- Pour boiling water over oats and let stand.
- Mix sugars, oil, and eggs.
- Add oatmeal mixture to the sugar mixture, then add sifted flour, cinnamon, and salt.
- Bake for 35 minutes at 350°F.
Tips & Substitutions
For a moist cake, ensure the oats are fully soaked in boiling water before mixing. If you want to reduce sugar, consider substituting half of the brown sugar with applesauce for added moisture without compromising flavor. You can also use whole wheat flour for a healthier twist. This recipe is versatile, and you can add nuts or dried fruits for extra texture and flavor.
Serving Suggestions
This oatmeal cake is delicious on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea, making it an excellent choice for brunch or afternoon snacking. Consider serving alongside fruit salads or yogurt for a balanced meal.
Storage & Reheating
Store any leftover oatmeal cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it in plastic wrap and refrigerate for up to a week. When ready to enjoy, reheat individual slices in the microwave for about 15-20 seconds, or serve at room temperature for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Bessie'S Oatmeal Cake contains roughly 1533 calories, with 20g protein, 316g carbohydrates, and 24g fat. It is an excellent source of protein (39% of the Daily Value), iron (37% of the Daily Value), and dietary fiber (28% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 623mg per serving (27% 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 rolled oats instead of quick oats for this recipe?
Yes, you can use rolled oats, but you may need to adjust the soaking time. Rolled oats take a bit longer to absorb water, so allow them to soak for about 10-15 minutes to achieve the right consistency in the cake.
What can I do if I don't have Wesson oil?
If you don't have Wesson oil, you can substitute it with any neutral oil, such as canola or vegetable oil. You can also use melted coconut oil for a subtle flavor twist, but keep in mind that it may alter the texture slightly due to its higher fat content.
Can I make this cake gluten-free?
Absolutely! To make this oatmeal cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that your oats are certified gluten-free, as regular oats may be processed in facilities that handle gluten-containing grains.
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).