Oatmeal Walnut Cake
A hearty oatmeal walnut cake with warm spices and a moist texture, perfect for breakfast or dessert lovers seeking a flavorful, nutty treat.
Ingredients
Instructions
- Pour boiling water over oats; let stand for 20 minutes until water is absorbed.
- Combine eggs and brown sugar in a large bowl; beat with electric mixer at medium speed until well blended.
- Beat in margarine and lemon rind.
- Sift flour, baking soda, and cinnamon onto waxed paper.
- Add sifted dry ingredients to the egg and brown sugar mixture.
- Add oatmeal; mix well.
- Stir in chopped walnuts.
- Pour batter into a sprayed 9 x 9 x 2-inch baking pan.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have margarine, unsalted butter can be used as a substitute. For a gluten-free version, substitute the flour with a gluten-free all-purpose blend. Ensure you check for certified gluten-free oats if necessary. This cake can also be topped with a simple glaze made of powdered sugar and lemon juice for added sweetness.
Serving Suggestions
This Oatmeal Walnut Cake is delicious on its own but can also be served with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of coffee or tea and makes a wonderful addition to brunch alongside dishes like Country-Fried Green Tomatoes or Sweet Tooth Breakfast.
Storage & Reheating
Store any leftover 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, warm individual slices in the microwave for 10-15 seconds or enjoy it at room temperature for the best flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Walnut Cake contains roughly 462 calories, with 9g protein, 57g carbohydrates, and 24g fat. It is a good source of protein (18% of the Daily Value) and iron (14% of the Daily Value). Note that it is relatively high in sodium, at 689mg per serving (30% 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 cooking oats?
Yes, you can use rolled oats, but the texture may be slightly different. Rolled oats will require a longer soaking time to absorb the boiling water, about 30 minutes, to achieve a similar consistency as quick oats.
What can I substitute for walnuts in this recipe?
If you're allergic to walnuts or prefer a different nut, you can use pecans or almonds as a substitute. You can also omit nuts altogether if desired, or use seeds like sunflower seeds for a nut-free version.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it as baking times may vary slightly depending on your oven.
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).