Oatmeal Cake(Edna Jean Alfson)
A warm, hearty oatmeal cake with cinnamon and brown sugar, perfect for breakfast or dessert, offering comforting flavors and a moist, tender texture.
Ingredients
Instructions
- Pour hot water over quick oatmeal and let stand for 20 minutes.
- Sift the flour and add cinnamon.
- Mix all ingredients together.
- Bake at 350°F for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. If you're out of brown sugar, you can substitute it with an equal amount of coconut sugar for a slight caramel flavor. To enhance the texture, add chopped nuts or raisins to the batter. Make sure to sift the flour and cinnamon together to avoid clumps and ensure an even distribution in the cake.
Serving Suggestions
This oatmeal cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a treat. It pairs beautifully with a cup of coffee or tea for a cozy afternoon snack. For a heartier meal, consider serving it alongside Baked Macaroni 'N Cheese for a comforting spread.
Storage & Reheating
Store any leftover oatmeal 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, simply slice the cake and warm it in the microwave for about 15-20 seconds or until heated through, ensuring it remains moist.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Cake(Edna Jean Alfson) contains roughly 1662 calories, with 9g protein, 158g carbohydrates, and 94g fat. It is an excellent source of calcium (22% of the Daily Value) and iron (21% of the Daily Value), and a good source of protein and potassium. Note that it is relatively high in sodium, at 1600mg per serving (70% 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, the oatmeal cake can be made a day in advance. Just allow it to cool completely before storing it in an airtight container. This will help the flavors meld together, and it will taste even better the next day.
What can I use instead of quick oatmeal?
If you don't have quick oatmeal, you can use old-fashioned oats. Just remember to soak them a bit longer in hot water to soften them adequately, as they take longer to absorb liquid than quick oats.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute regular flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum for better structure, and check that all your ingredients are certified gluten-free.
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).