Oatmeal Cake(A Very Old Recipe, Used For Years.)
A nostalgic oatmeal cake featuring hearty oats, warm cinnamon, and sweet sugars, perfect for cozy gatherings and those who love classic, comforting desserts.
Ingredients
Instructions
- Bring water to a boil and add quick oats.
- Allow the oat mixture to cool for 20 minutes.
- Cream the butter or margarine until smooth.
- Add brown sugar and white sugar to the creamed butter and mix well.
- Add eggs to the mixture and beat until combined.
- Sift together flour, soda, and cinnamon.
- Gradually add the sifted dry ingredients to the mixture, alternating with the cooled oat mixture, and mix well.
- Pour the batter into a greased 9x13-inch baking pan.
- Bake at 350°F (175°C) for 25 to 30 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance flavor, consider adding a handful of nuts or raisins to the batter. If you’re out of brown sugar, you can substitute with an equal amount of white sugar mixed with a tablespoon of molasses. For a healthier twist, try using whole wheat flour instead of all-purpose flour. This oatmeal cake can also be made dairy-free by substituting the butter with a plant-based alternative.
Serving Suggestions
This oatmeal cake is delicious on its own but pairs beautifully with a side of fresh fruit or a light yogurt. For a cozy dessert experience, serve it with a drizzle of caramel sauce. It also makes a great snack alongside a cup of tea or coffee, perfect for gatherings or a simple afternoon treat. Explore more American recipes for inspiring pairings.
Storage & Reheating
Store leftover oatmeal cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. If you prefer a warm slice, simply reheat individual portions in the microwave for about 15-20 seconds. For best results, serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Cake(A Very Old Recipe, Used For Years.) contains roughly 1803 calories, with 16g protein, 220g carbohydrates, and 98g fat. It is an excellent source of protein (31% of the Daily Value), dietary fiber (29% of the Daily Value), and iron (29% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 729mg per serving (32% 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 steel-cut oats instead of quick oats?
Steel-cut oats will not work well in this recipe since they require a longer cooking time. Quick oats absorb moisture differently and help create the desired texture. If you only have steel-cut oats, consider cooking them first according to package instructions before adding to the recipe.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, consider using flaxseed meal or applesauce. For each egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. Alternatively, 1/4 cup of unsweetened applesauce can replace one egg and adds moisture to the cake.
How do I know when the cake is done baking?
The cake is done when it turns golden brown and a toothpick inserted in the center comes out clean. Start checking at the 25-minute mark, as baking times can vary slightly depending on your oven. If the top is browning too quickly, you can tent it with foil during the last few minutes of baking.
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).