Grandma Mag'S Oatmeal Cake
Grandma Mag's Oatmeal Cake is a moist, flavorful dessert combining hearty oats with warm cinnamon and a sweet, tender crumb, perfect for family gatherings or cozy afternoons.
Ingredients
Instructions
- Mix hot water and oats until combined and set aside.
- Cream together butter, brown sugar, and white sugar.
- Add eggs to the creamed mixture and beat well.
- Stir in the oatmeal mixture.
- In a separate bowl, whisk together flour, baking soda, cinnamon, and salt.
- Gradually add dry ingredients to the wet mixture, mixing until just combined.
- Pour batter into a greased 9 x 13-inch baking pan.
- Bake at 350°F (175°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For an extra moist cake, let the oats soak in the hot water for at least 30 minutes. You can substitute half the butter with applesauce for a lighter version. If you don’t have brown sugar, you can use white sugar mixed with a tablespoon of molasses as a substitute. Consider adding nuts or raisins for added texture and flavor.
Serving Suggestions
Serve the oatmeal cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea. For a more festive touch, top with a sprinkle of cinnamon or serve alongside Wholesome Holiday Snacks for a perfect gathering.
Storage & Reheating
Store leftover oatmeal cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. To reheat, place a slice in the microwave for 15-20 seconds or warm it in the oven at 350°F (175°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Mag'S Oatmeal Cake contains roughly 312 calories, with 5g protein, 48g carbohydrates, and 5g fat. It is a good source of protein (10% of the Daily Value). Note that it is relatively high in sodium, at 660mg per serving (29% 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 rolled oats?
Yes, you can use quick oats in this recipe. However, the texture may be slightly different, potentially resulting in a denser cake. Rolled oats provide a chewier texture that many prefer.
Is it possible to make this cake gluten-free?
Absolutely! Replace all-purpose flour with a gluten-free flour blend. Ensure that your oats are certified gluten-free as cross-contamination can occur with regular oats. This will allow those with gluten sensitivities to enjoy the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Additionally, the edges should start to pull away from the sides of the pan, indicating doneness.
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).