Aunt Florie'S Oatmeal Cake
A hearty oatmeal cake with a moist texture and warming cinnamon flavor, perfect for family gatherings or tea time. The combination of quick oats, butter, and sugars creates a rich, satisfying dessert that pairs well with coffee or milk, offering a nostalgic taste of home baking.
Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Put the quick-cooking oatmeal in a medium bowl.
- Pour boiling water over the oatmeal and let stand while preparing the rest of the ingredients.
- Cream butter and sugars (granulated and brown) until fluffy.
- Sift the flour and cinnamon, then add them to the butter and sugar mixture.
- Pour in the vanilla extract.
- Add the soaked oatmeal and stir until well blended.
- Pour the batter into two 9-inch layer pans or one 12x9x2-inch utility pan.
- Bake in the preheated oven for 30 minutes or until done.
Tips & Substitutions
For a richer flavor, consider adding chopped nuts or shredded coconut to the batter. If you don't have quick-cooking oatmeal, you can substitute with rolled oats, but the texture may vary slightly. Ensure the butter is at room temperature for easier creaming. If you prefer a lighter cake, use egg whites instead of whole eggs.
Serving Suggestions
This oatmeal cake is delightful on its own but can be enhanced with a dusting of powdered sugar or a drizzle of caramel sauce. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert. It also makes a great accompaniment to a cup of coffee or tea during brunch or afternoon gatherings.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, which can extend its freshness for about a week. To reheat, place individual slices in the microwave for 10-15 seconds or warm in the oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Florie'S Oatmeal Cake contains roughly 429 calories, with 6g protein, 69g carbohydrates, and 11g fat. It is a good source of iron (14% of the Daily Value), vitamin C (12% of the Daily Value), and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 483mg per serving (21% 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 old-fashioned oats instead of quick-cooking oats?
Yes, you can use old-fashioned oats, but the texture will be chewier. To help them soften, let the oats soak in the boiling water for a longer time, about 15-20 minutes, before adding them to the batter.
How do I know when the cake is done baking?
The cake is done when it's golden brown on top and a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it towards the end of the baking time to avoid overbaking.
Can I freeze this oatmeal cake?
Absolutely! Allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator overnight before serving.
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).