Cinderella'S Cake
Cinderella's Cake is a moist, spiced oatmeal cake with a tender crumb, perfect for cozy gatherings and loved by those who enjoy hearty, comforting desserts.
Ingredients
Instructions
- Mix oats and boiling water; let stand until cool.
- Stir together flour, baking soda, ground cinnamon, and salt.
- In a large bowl, stir margarine and brown sugar until blended; add eggs and vanilla.
- Mix well; add flour mixture and mix thoroughly.
- Stir in oatmeal.
- Pour into an ungreased 9 x 9 x 2-inch baking pan.
- Bake in a 350°F (moderate) oven for 45 minutes or until cake springs back when touched.
- Spread with Quick Topping while the cake is warm.
Tips & Substitutions
For a richer flavor, consider using whole wheat flour instead of all-purpose flour. If you don't have Mazola margarine, you can substitute with unsalted butter. To enhance the cinnamon flavor, add a pinch of nutmeg. Make sure the oats have cooled completely before mixing to prevent cooking the eggs. This cake can be made ahead of time and served warm or at room temperature.
Serving Suggestions
This cake is delicious on its own but can be enhanced with a dollop of whipped cream or a scoop of vanilla ice cream. For a delightful touch, drizzle with caramel sauce or serve with Mary Mccrank'S Fruit Salad Dressing for a fresh contrast. It pairs beautifully with coffee or tea for a cozy dessert experience.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm in a preheated oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Cinderella'S Cake contains roughly 1317 calories, with 22g protein, 138g carbohydrates, and 56g fat. It is an excellent source of dietary fiber (97% of the Daily Value), iron (49% of the Daily Value), and protein (45% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1282mg per serving (56% 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 H-O oats?
Yes, you can use quick oats, but the texture may be slightly different. Quick oats will absorb water faster, resulting in a denser cake. If using them, reduce the boiling water by about 1/4 cup to avoid excess moisture.
Is it necessary to let the oats cool before mixing?
Yes, it's important to let the oats cool to prevent cooking the eggs when mixed together. If the oats are too hot, they can create a scrambled egg texture, which will affect the final cake consistency.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend. Ensure that the oats are certified gluten-free as well, as regular oats may be contaminated with gluten during processing.
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).