Oatmeal Cake
Oatmeal cake is a moist and flavorful dessert that combines the hearty texture of oats with warm spices like cinnamon. The rich sweetness from both white and brown sugars creates a delightful balance. Perfect for family gatherings or a cozy afternoon treat, this cake is sure to please everyone.
Ingredients
Instructions
- Make oatmeal by combining boiling water and oatmeal.
- Cool oatmeal for about 20 minutes.
- Add remaining ingredients: butter, white sugar, brown sugar, eggs, flour, salt, cinnamon, soda, baking powder, and vanilla.
- Beat the mixture until well blended.
- Pour the batter into a 9 x 13-inch pan.
- Bake at 350° for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, try using brown butter instead of regular butter. If you don't have oatmeal, quick oats can be used as a substitute; just adjust the water accordingly. For added texture, consider mixing in chopped nuts or raisins. A pinch of nutmeg can enhance the spice profile. This cake is even better the next day, as the flavors meld together.
Serving Suggestions
Serve the oatmeal cake warm or at room temperature, dusted with powdered sugar or drizzled with a simple glaze for a touch of sweetness. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful afternoon treat, enjoy it alongside a cup of coffee or tea. This dessert also makes a wonderful addition to a potluck or family gathering.
Storage & Reheating
Store any leftover oatmeal cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds, or place the whole cake in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Cake contains roughly 409 calories, with 6g protein, 67g carbohydrates, and 8g fat. It is a good source of iron (15% of the Daily Value), calcium (15% of the Daily Value), and protein (12% of the Daily Value). Note that it is relatively high in sodium, at 477mg per serving (21% 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 for this recipe?
Yes, rolled oats can be used instead of quick oats. Just be aware that the texture may be slightly different, as rolled oats take longer to soften. Make sure to let the boiling water and oats mixture sit long enough for the oats to absorb the water and soften adequately.
What can I substitute for the eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a mashed banana for each egg. Alternatively, a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) can work well. These substitutes will keep the cake moist while accommodating dietary preferences.
How can I enhance the flavor of the oatmeal cake?
To enhance the flavor, consider adding a teaspoon of vanilla extract or almond extract for a different twist. You can also incorporate spices like nutmeg or ginger for added warmth. Additionally, adding citrus zest, such as lemon or orange, can brighten the overall flavor profile of the cake.
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).