Oatmeal Brunch Cake
A hearty oatmeal brunch cake with warm cinnamon and sweet sugars, perfect for a comforting breakfast or brunch gathering, appealing to those who love wholesome baked treats.
Ingredients
Instructions
- Pour boiling water over oatmeal and mix well.
- Add oil to the oatmeal mixture.
- In a separate bowl, sift together the flour, baking soda, baking powder, cinnamon, and salt.
- Combine the dry ingredients with the oatmeal mixture.
- Add the eggs, brown sugar, and white sugar; mix until well combined.
- Pour the batter into a greased and floured 13 x 9-inch baking pan.
- Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes.
- Remove from oven and while still hot, spread with the reserved egg yolks or desired topping.
Tips & Substitutions
For a richer flavor, consider using melted butter instead of oil. If you're out of brown sugar, you can substitute it with an equal amount of white sugar mixed with a tablespoon of molasses. Adding a handful of nuts or dried fruits can enhance texture and taste. This cake can also be served warm with a scoop of vanilla ice cream for a delightful dessert, similar to Mama'S Oatmeal Cookies.
Serving Suggestions
Serve the Oatmeal Brunch Cake warm, topped with a dollop of whipped cream or a drizzle of maple syrup for added sweetness. It pairs beautifully with fresh fruit or a side of yogurt for a balanced brunch. Consider serving it alongside Strawberry Freeze Salad for a refreshing contrast. This cake is also perfect for a cozy brunch gathering or as an afternoon snack.
Storage & Reheating
Store leftover Oatmeal Brunch Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a piece in the microwave for about 20-30 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 Oatmeal Brunch Cake contains roughly 658 calories, with 4g protein, 63g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (77% of the Daily Value), calcium (43% of the Daily Value), and iron (38% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1341mg per serving (58% 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 make this cake ahead of time?
Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours. Just make sure to give it a good stir before pouring it into the baking pan. Alternatively, you can bake it a day prior and keep it covered at room temperature until ready to serve.
Can I substitute the eggs in this recipe?
Absolutely! For each egg, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of yogurt as a substitute. This works well for making the cake moist and helps bind the ingredients together, making it a great option for those with egg allergies.
What can I add to enhance the flavor of the cake?
You can enhance the flavor by adding vanilla extract or a pinch of nutmeg to the batter. Mixing in some chocolate chips or shredded coconut can also provide a delightful twist. For a fruity option, consider adding chopped apples or pears, which would complement the oatmeal base beautifully.
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).