Delish Oatmeal Cake
A warm, comforting oatmeal cake with rich brown sugar and cinnamon flavors, perfect for breakfast or dessert, suited for family gatherings and cozy occasions.
Ingredients
Instructions
- Mix the oatmeal in boiling water and let stand while you cream the butter, brown sugar, and white sugar.
- Add well beaten eggs and vanilla to the creamed mixture.
- Sift together the flour, soda, cinnamon, and salt; set aside.
- Add the creamed mixture and oatmeal mixture; beat well.
- Add the flour mixture and mix well.
- Pour the batter into a 9 x 13-inch pan and bake at 350°F (175°C) for 25 to 30 minutes.
Tips & Substitutions
For a nuttier flavor, consider adding chopped walnuts or pecans to the batter. If you don't have dark brown sugar, you can substitute with light brown sugar or a mixture of white sugar and molasses. Be sure to let the oatmeal soak sufficiently to achieve the right texture, as it helps keep the cake moist. Experiment with spices like nutmeg for a twist.
Serving Suggestions
Serve the oatmeal cake warm or at room temperature, optionally topped with a drizzle of cream cheese frosting or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea, making it a perfect afternoon treat. For a more festive occasion, consider serving with a side of Festive 'Holladay' Pie.
Storage & Reheating
Store leftover oatmeal cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm in an oven set to low heat for a few minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Delish Oatmeal Cake contains roughly 671 calories, with 10g protein, 118g carbohydrates, and 13g fat. It is an excellent source of iron (67% of the Daily Value), vitamin A (37% of the Daily Value), and calcium (21% of the Daily Value), and a good source of dietary fiber. It also contributes 5g of dietary fiber toward your daily target.
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?
While quick oats are recommended for this recipe for their rapid absorption of water, you can use rolled oats. Just soak them longer in boiling water to ensure they soften properly. The texture may be slightly different, but the cake will still be delicious.
What can I add to enhance the flavor?
You can enhance the flavor by adding raisins, shredded coconut, or even chocolate chips to the batter. These additions will provide extra sweetness and texture. For a spicier cake, consider increasing the cinnamon or adding a pinch of nutmeg.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. Keep in mind that overbaking can lead to a dry texture, so start checking around the 25-minute mark.
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).