Oatmeal Cake And Topping
A hearty oatmeal cake with a tender crumb and a warm, comforting flavor of oats and vanilla, perfect for family gatherings or a cozy dessert.
Ingredients
Instructions
- Pour boiling water over oats and let stand for 20 minutes.
- Cream together the white sugar, brown sugar, and shortening.
- Add the soaked oats to the creamed mixture.
- Beat in the eggs until well combined.
- Stir in vanilla, flour, baking soda, baking powder, and salt.
- Pour batter into a greased and floured pan.
- Bake at 350°F (175°C) for 35 to 40 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider substituting half of the oleo or shortening with unsweetened applesauce, which can also reduce the fat content. If you prefer a nutty taste, add 1/2 cup of chopped walnuts or pecans to the batter. Be sure to let the oats soak thoroughly, as this step enhances the cake's moisture and texture. For variations, try adding spices like cinnamon or nutmeg for extra warmth.
Serving Suggestions
This oatmeal cake is delightful on its own, but you can elevate it by serving it with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea for a cozy afternoon treat. Consider serving it alongside fresh fruit or a light salad for a balanced meal. For a festive twist, top with a cream cheese frosting, similar to what you might find on a Glazed Apricot Nectar Cake.
Storage & Reheating
After the cake has cooled completely, store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then in aluminum foil for up to 3 months. To reheat, simply microwave a slice for about 20-30 seconds or warm it in the oven at 350°F (175°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Cake And Topping contains roughly 493 calories, with 12g protein, 83g carbohydrates, and 5g fat. It is an excellent source of iron (26% of the Daily Value) and protein (24% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 519mg 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 rolled oats instead of quick oats?
Yes, you can use rolled oats, but the texture of the cake may be slightly different as rolled oats take longer to absorb moisture. If using rolled oats, consider soaking them in boiling water for a bit longer to ensure they soften adequately before mixing them into the batter.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean, with no wet batter clinging to it. Additionally, the edges of the cake should start to pull away from the sides of the pan, and the top should be lightly golden. Always allow it to cool in the pan for a few minutes before transferring it to a wire rack.
Can I add frosting to this cake?
Absolutely! While the oatmeal cake is delicious as is, you can enhance it with a frosting. A cream cheese frosting or a simple powdered sugar glaze would complement the cake nicely. If you prefer a less sweet option, consider serving it with a dusting of powdered sugar or a drizzle of honey.
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).