Oatmeal Tube Cake
A hearty oatmeal tube cake combining nutty, coconut, and warm spice flavors, perfect for breakfast or dessert and suited for those who enjoy wholesome baked treats.
Ingredients
Instructions
- Pour boiling water over oats, cover, and let stand for 20 minutes.
- Cream butter and sugar; beat in vanilla and eggs.
- Add oat mixture and mix well.
- Sift together flour, baking soda, salt, cinnamon, and nutmeg; add to the butter mixture, mixing well.
- Stir in chopped nuts and flaked coconut.
- Turn the batter into a greased and floured 6-cup tube pan.
- Bake at 350°F (175°C) for about 50 minutes.
Tips & Substitutions
For a richer flavor, consider using brown butter instead of regular butter. If you want a nut-free version, you can simply omit the chopped nuts or substitute with seeds like sunflower or pumpkin seeds. You can also use rolled oats instead of quick oats, but the texture may be slightly different. For added sweetness, you can mix in some chocolate chips, which pairs beautifully with this oatmeal tube cake.
Serving Suggestions
Serve slices of this oatmeal tube cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delectable dessert. It pairs well with a cup of coffee or tea, making it a great choice for brunch or afternoon snacks. For a twist, consider serving alongside a fresh fruit salad or a scoop of Banana-Yogurt Ice Milk.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate for up to a week. To reheat, slice the cake and warm it in the microwave for about 15-20 seconds, or you can enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Tube Cake contains roughly 392 calories, with 7g protein, 49g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 1589mg per serving (69% 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 regular oats instead of quick oats?
Yes, you can use regular oats instead of quick oats, but the texture may be chewier and take a bit longer to absorb the boiling water. You may want to let the oat mixture sit longer than 20 minutes to soften adequately.
What can I substitute for butter in this recipe?
You can substitute the butter with an equal amount of coconut oil or a vegan butter alternative if you're looking for a dairy-free option. Keep in mind that the flavor may change slightly, but the cake will still be delicious.
How can I make this cake gluten-free?
To make this oatmeal tube cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that all other ingredients, especially oats, are certified gluten-free to avoid cross-contamination.
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).