Hasty Oatmeal Cake
Hasty Oatmeal Cake offers a warm, hearty dessert with comforting oatmeal and cinnamon flavors, perfect for quick baking and satisfying family cravings.
Ingredients
Instructions
- Pour boiling water over oatmeal and margarine.
- Let stand for 20 minutes.
- Add remaining ingredients to the oatmeal mixture.
- Mix by hand until well combined.
- Pour the batter into a greased and floured sheet pan or 9 x 13-inch pan.
- Bake at 350°F for 35 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you prefer a different sweetener, coconut sugar works well as a substitute for brown sugar. You can also add nuts or chocolate chips for added texture. Be careful not to overmix the batter; this keeps the cake light and fluffy. This recipe is similar to Dried Apple Cakes in its simplicity and delightful flavor.
Serving Suggestions
This cake is delicious on its own or topped with a dollop of whipped cream or vanilla ice cream for a decadent treat. It pairs nicely with a cup of coffee or tea, making it a perfect afternoon snack. You might also enjoy it alongside a slice of Chocolate Pound Cake - Fudge Icing for a delightful dessert spread.
Storage & Reheating
Store any leftover Hasty 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, simply place a slice in the microwave for about 15-20 seconds or enjoy it at room temperature for the best taste.
Nutrition & Diet Analysis (per serving)
Each serving of Hasty Oatmeal Cake contains roughly 1519 calories, with 19g protein, 205g carbohydrates, and 72g fat. It is an excellent source of iron (67% of the Daily Value), protein (38% of the Daily Value), and calcium (33% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 874mg per serving (38% 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?
Yes, you can use rolled oats, but the texture of the cake may be denser. To compensate, you might want to soak the rolled oats in the boiling water for a bit longer to soften them before mixing them with the other ingredients.
What can I add to enhance the flavor?
You can enhance the flavor by adding vanilla extract or even a pinch of nutmeg. Dried fruits like raisins or cranberries also work well in this recipe, giving it a nice sweetness and chew.
Is this cake suitable for freezing?
Absolutely! This cake freezes well. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. To enjoy later, thaw it in the refrigerator overnight before serving.
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).