Mother'S Oatmeal Cake
A moist, flavorful oatmeal cake with warm spices and a tender crumb, perfect for breakfast or dessert, appealing to those who love comfort food with a hint of spice.
Ingredients
Instructions
- Soak the oatmeal in hot water and let it sit until softened.
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, cream together Crisco, sugar, and brown sugar.
- Add eggs and vanilla extract; beat until well blended.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to the creamed mixture, mixing well.
- Stir in the soaked oatmeal last.
- Pour batter into a greased 9 x 13 inch pan.
- Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the Crisco with unsalted butter. If you're out of brown sugar, you can use an equal amount of granulated sugar mixed with a tablespoon of molasses. Soaking the oatmeal longer will yield a moister cake. Make sure to mix gently to keep the cake light and fluffy.
Serving Suggestions
Serve slices of this oatmeal cake warm or at room temperature. It pairs beautifully with a scoop of Mother'S Vanilla Ice Cream for a delightful dessert. You can also enjoy it for breakfast alongside fresh fruit or yogurt. A drizzle of maple syrup or a sprinkle of nuts can enhance the presentation and flavor.
Storage & Reheating
Store leftover oatmeal cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to three months. To reheat, simply warm individual slices in the microwave for 10-15 seconds or until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Mother'S Oatmeal Cake contains roughly 289 calories, with 3g protein, 50g carbohydrates, and 5g fat. It is an excellent source of iron (31% of the Daily Value), and a good source of vitamin A and dietary fiber. Note that it is relatively high in sodium, at 696mg per serving (30% 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 for this recipe?
Yes, you can use quick oats, but keep in mind that they will absorb water differently and may create a slightly different texture. Rolled oats provide a heartier bite, while quick oats will make the cake more tender.
Can I make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend that contains xanthan gum for the best results. Make sure to check the labels on all ingredients to ensure they are gluten-free.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges should start to pull away from the sides of the pan, and the top should be lightly golden. If it's still wet, bake for a few more minutes and check again.
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).