Kentucky Oatmeal Cake
Kentucky Oatmeal Cake offers a moist, hearty dessert with rich cinnamon and brown sugar flavors, perfect for comforting gatherings and satisfying sweet cravings.
Ingredients
Instructions
- Mix oats and boiling water together and let stand.
- Combine oil, sugar, and brown sugar in a bowl and beat in eggs.
- Stir in the soaked oats mixture.
- In a separate bowl, whisk together flour, soda, salt, and cinnamon.
- Gradually add dry ingredients to the wet mixture, mixing well.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for about 30 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the oil with unsweetened applesauce. You can also add nuts or raisins for extra texture. If you prefer a sweeter cake, increase the brown sugar by a couple of tablespoons. Make sure to let the oats soak for the full time to ensure they soften properly, enhancing the cake's moistness.
Serving Suggestions
This cake is delightful on its own but can be served with a dollop of whipped cream or a scoop of vanilla ice cream for a special treat. Pair it with a warm beverage like coffee or tea. It also complements well with a side of Louise'S Asparagus Salad for a balanced meal, offering a nice contrast to the cake's sweetness.
Storage & Reheating
Store any leftover Kentucky 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, microwave individual slices for 10-15 seconds or warm in the oven at 300°F (150°C) for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Kentucky Oatmeal Cake contains roughly 838 calories, with 8g protein, 102g carbohydrates, and 46g fat. It is a good source of protein (17% of the Daily Value), calcium (16% of the Daily Value), and vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 526mg per serving (23% 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 3-minute oats?
Yes, you can use quick oats in this recipe. However, they may absorb water differently, so keep an eye on the consistency of the cake batter. If it seems too thick, you might need to adjust the amount of boiling water slightly.
What can I add to make this cake more nutritious?
To boost the nutritional value, consider adding chopped nuts like walnuts or pecans, or fold in shredded carrots or zucchini. You could also replace some of the all-purpose flour with whole wheat flour to increase fiber content.
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, and the top should spring back when lightly pressed.
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).