Courier-Journal Oatmeal Cake
A rich, moist oatmeal cake topped with a creamy brown sugar icing, featuring warm spices and hearty oats, perfect for cozy gatherings and comforting desserts.
Ingredients
Instructions
- Combine all ingredients in a saucepan and bring to a boil.
- Cook for 1 minute.
- Spread the hot mixture over the still warm cake.
Tips & Substitutions
For a richer flavor, consider substituting half of the quick cooking oatmeal with rolled oats. If you want to reduce the sugar, you can cut down the brown sugar slightly, but be cautious as it affects texture. Ensure the butter is softened before mixing to incorporate air for a lighter cake. This recipe can also shine with spices, so feel free to add a pinch of ground ginger for an extra kick.
Serving Suggestions
This oatmeal cake is best enjoyed warm, drizzled with the hot sauce from the recipe. Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It also complements a cup of coffee or tea beautifully. For a festive touch, serve alongside Fruit 'N Cheese Kabobs for a colorful platter.
Storage & Reheating
Store leftover oatmeal 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, place slices in the microwave for about 15-20 seconds or until warm. You can also warm it in the oven at 350°F for about 10 minutes to refresh its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Courier-Journal Oatmeal Cake contains roughly 1491 calories, with 15g protein, 206g carbohydrates, and 73g fat. It is an excellent source of dietary fiber (74% of the Daily Value), iron (38% of the Daily Value), and vitamin C (33% of the Daily Value). Note that it is relatively high in sodium, at 2119mg per serving (92% 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 it may change the texture slightly. The cake will be denser and chewier. If you prefer a softer texture, stick with quick cooking oats as they absorb moisture better during baking.
What can I substitute for evaporated milk?
You can substitute evaporated milk with an equal amount of whole milk or a mixture of half milk and half cream for a richer flavor. If you're looking for a dairy-free option, try using unsweetened almond milk or coconut milk, though the flavor will vary slightly.
How do I know when the cake is done baking?
The cake is done baking when a toothpick inserted in the center comes out clean or with a few moist crumbs. It should also spring back lightly when touched. If you notice the edges pulling away from the sides of the pan, it's a good indicator that it's ready to be removed from the oven.
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).