Caramel Oatmeal Cake
A moist and flavorful caramel oatmeal cake featuring warm cinnamon and sweet brown sugar, perfect for cozy gatherings or as a comforting dessert.
Ingredients
Instructions
- Mix uncooked old fashioned oatmeal with hot water and set aside to soak.
- Cream shortening, brown sugar, and white sugar together until well combined.
- Beat in the eggs one at a time until smooth.
- Add the soaked oatmeal to the creamed mixture.
- In a separate bowl, whisk together flour, soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For an extra touch, consider adding chopped nuts like walnuts or pecans to the batter for added crunch. If you’re out of shortening, you can use unsalted butter as a substitute. To enhance the flavor, try adding a teaspoon of vanilla extract to the creamed mixture. If the batter appears too thick, a splash of milk can help achieve the desired consistency.
Serving Suggestions
This Caramel Oatmeal Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a dessert treat. Consider serving it alongside a fresh fruit salad or a cup of coffee for a cozy brunch. It also complements well with a slice of Banana Pudding(Quick And Easy - So Good) for a delightful dessert spread.
Storage & Reheating
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, or until heated through. This keeps the cake moist while preserving its flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Caramel Oatmeal Cake contains roughly 874 calories, with 7g protein, 87g carbohydrates, and 57g fat. It is an excellent source of calcium (25% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1453mg per serving (63% 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 quick oats instead of old fashioned oats?
Yes, you can use quick oats, but the texture of the cake may be slightly different. Old fashioned oats provide a chewier texture, while quick oats will make the cake softer. If using quick oats, you may want to reduce the soaking time slightly.
Can I make this cake ahead of time?
Absolutely! You can prepare the cake a day in advance. Just make sure to store it in an airtight container to keep it fresh. If you plan to frost or serve it later, wait until just before serving to add any toppings.
How can I make this cake gluten-free?
To make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum for better structure. Additionally, check that your baking powder is gluten-free for the best results.
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).