Oatmeal Harvest Cake
A hearty and comforting oatmeal cake with warm cinnamon and sweet flavors, perfect for breakfast or dessert. Its moist texture and wholesome ingredients make it suitable for family gatherings, afternoon tea, or a cozy treat on cold days. Delicious served with a drizzle of cream or a dusting of powdered sugar.
Ingredients
Instructions
- Pour boiling water over oatmeal and let stand for 20 minutes.
- Cream together shortening, brown sugar, and white sugar.
- Add beaten eggs, oatmeal mixture, flour, cinnamon, soda, and salt to the creamed mixture and mix well.
- Grease a 13 x 9 x 2-inch baking pan.
- Pour the batter into the prepared pan.
- Bake in a 350°F oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding 1/2 cup of applesauce or yogurt to the batter. If you want a healthier option, replace half the shortening with mashed bananas or unsweetened applesauce. You can also use whole wheat flour instead of all-purpose flour for added nutrition. Ensure the oatmeal has cooled slightly before mixing it with the other ingredients to prevent cooking the eggs.
Serving Suggestions
Serve Oatmeal Harvest Cake warm or at room temperature. It pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For a delightful breakfast option, enjoy it alongside a Banana Shake or a cup of coffee. You can also sprinkle some nuts or dried fruits on top for added texture and flavor.
Storage & Reheating
Store leftover Oatmeal Harvest Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze slices wrapped in plastic wrap and stored in a freezer-safe bag for up to three months. To reheat, microwave individual slices for about 15-20 seconds or warm in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Harvest Cake contains roughly 923 calories, with 6g protein, 138g carbohydrates, and 41g fat. It is a good source of iron (14% of the Daily Value), protein (12% of the Daily Value), and calcium (12% 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 quick oats instead of rolled oats for this recipe?
Yes, you can substitute quick oats for rolled oats, but the texture may be slightly different. Quick oats will absorb water more quickly and create a softer cake. If you prefer a chewier texture, stick with rolled oats.
What can I add to enhance the flavor of the cake?
To enhance the flavor, consider adding vanilla extract or chopped nuts like walnuts or pecans. You can also fold in some raisins or dried cranberries for a fruity twist. Spices like nutmeg or ginger can also complement the cinnamon well.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a 1:1 gluten-free flour blend in place of regular flour. Make sure your oats are certified gluten-free as well. This will maintain a similar texture while accommodating gluten-free diets.
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).