Mom'S Oatmeal Cake
Mom's Oatmeal Cake offers a warm, comforting dessert with hearty oats and a hint of cinnamon. Its moist texture and simple ingredients make it perfect for family gatherings or a cozy treat, combining classic flavors that appeal to both kids and adults alike.
Ingredients
Instructions
- Pour boiling water over oats and let stand while you cream shortening and brown sugar.
- Add eggs to the creamed mixture.
- Combine the soaked oats, creamed mixture, and all remaining ingredients and mix well.
- Pour batter into a greased baking pan.
- Bake at 350°F (175°C) for 30 minutes.
Tips & Substitutions
For a richer flavor, consider substituting half of the shortening with unsweetened applesauce or melted butter. If you don't have brown sugar, you can replace it with white sugar mixed with a tablespoon of molasses. Letting the oats soak longer can enhance the texture, so feel free to let them sit for up to 30 minutes. This recipe is also versatile enough to accommodate add-ins like nuts or raisins.
Serving Suggestions
This oatmeal cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. Pair it with a cup of coffee or tea for a comforting afternoon snack. It also makes a great accompaniment to breakfast or brunch, alongside dishes like scrambled eggs or fresh fruit.
Storage & Reheating
Store leftover oatmeal cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it can last for about a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds, or in a preheated oven at 350°F for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Oatmeal Cake contains roughly 691 calories, with 13g protein, 120g carbohydrates, and 19g fat. It is an excellent source of iron (27% of the Daily Value) and protein (25% 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 quick oats instead of rolled oats?
Yes, you can use quick oats if that's what you have on hand. However, the texture of the cake may be slightly different, as quick oats absorb water differently. Rolled oats provide a heartier texture that many prefer in oatmeal cake.
Is it possible to make this cake vegan?
Absolutely! You can replace the egg with a flaxseed meal or applesauce. Use a vegan shortening or coconut oil in place of regular shortening. Additionally, ensure your sugars are vegan, as some may be processed with bone char.
What can I add to enhance the flavor?
You can enhance the flavor by adding chopped nuts, such as walnuts or pecans, or even chocolate chips for a sweet twist. A teaspoon of vanilla extract can also elevate the cake's aroma. For a unique touch, serve with a drizzle of caramel sauce.
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).