Cinderella Cake
A hearty oatmeal cake with warm cinnamon and optional nuts or raisins, perfect for breakfast or tea-time, offering comforting flavors and a moist texture.
Ingredients
Instructions
- Mix oats and boiling water and let stand until absorbed.
- Stir in margarine, eggs, and vanilla extract.
- Add flour, cinnamon, baking soda, brown sugar, and sugar. Mix well.
- Stir in oatmeal mixture and any optional raisins or nuts.
- Pour batter into a greased baking dish and bake at 350°F (175°C) for 45 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with maple syrup or honey. If you're out of margarine, unsalted butter or coconut oil works well. To enhance the texture, you can add a pinch of salt to balance the sweetness. If you prefer a gluten-free version, try using almond flour or a gluten-free all-purpose flour mix instead of regular flour.
Serving Suggestions
Cinderella Cake is delightful on its own or served warm with a scoop of vanilla ice cream. For an extra touch, drizzle with honey or maple syrup before serving. It pairs beautifully with Lime Snow for a refreshing dessert duo. Consider serving it alongside a cup of tea or coffee for a cozy treat.
Storage & Reheating
Store any leftover Cinderella Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 20-30 seconds or in a preheated oven at 350°F (175°C) for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinderella Cake contains roughly 1385 calories, with 9g protein, 184g carbohydrates, and 50g fat. It is an excellent source of dietary fiber (29% of the Daily Value), vitamin C (27% of the Daily Value), and iron (24% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 826mg per serving (36% 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 instead of quick oats. However, you may need to soak them in boiling water a bit longer to ensure they absorb enough moisture and soften properly.
Is it possible to make this cake vegan?
Absolutely! To make a vegan version, replace the egg whites with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and use a plant-based margarine. The cake will still be delicious and moist.
Can I add other fruits or flavors to this cake?
Yes, you can customize the cake by adding chopped apples, bananas, or even a dash of nutmeg. Adding a handful of chocolate chips can also enhance the flavor, making it a delightful treat for chocolate lovers.
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).