Old-Fashioned Oatmeal Cake
A moist, flavorful oatmeal cake with warm cinnamon and rich brown sugar notes, perfect for cozy gatherings or afternoon tea, appealing to all oatmeal lovers.
Ingredients
Instructions
- Mix boiling water, oatmeal, and butter in a bowl.
- Let stand for 20 minutes.
- Add the white sugar, brown sugar, eggs, soda, flour, and cinnamon to the mixture.
- Mix well until combined.
- Pour into a greased and floured 9 x 13-inch pan.
- Bake at 350°F (175°C) for 35 minutes.
Tips & Substitutions
For added flavor, consider folding in a cup of chopped nuts or raisins into the batter before baking. If you don't have brown sugar, you can substitute it with an equal amount of white sugar mixed with a tablespoon of molasses. Ensure that you mix well after adding the dry ingredients to avoid clumps. Using rolled oats instead of quick oats can give the cake a heartier texture.
Serving Suggestions
This Old-Fashioned Oatmeal Cake is delightful on its own but pairs beautifully with a scoop of vanilla ice cream for a comforting dessert. You could also top it with a cream cheese frosting or serve it with a side of fresh fruit for a refreshing contrast. It makes a great addition to brunch menus, alongside dishes like Cheese And Potato Salad.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to a week. For longer storage, you can freeze individual slices in airtight containers for up to three months. To reheat, simply microwave a slice for 15-20 seconds or warm it in the oven at 300°F (150°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Oatmeal Cake contains roughly 1044 calories, with 16g protein, 197g carbohydrates, and 24g fat. It is an excellent source of vitamin C (37% of the Daily Value), iron (35% of the Daily Value), and protein (31% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1078mg per serving (47% 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 instant oatmeal instead of rolled oats?
Yes, you can use instant oatmeal, but it may result in a softer texture. Rolled oats provide a heartier consistency, which is ideal for this cake. If using instant oats, reduce the boiling water by a few tablespoons to avoid excess moisture.
How can I make this cake gluten-free?
To make a gluten-free version of this oatmeal cake, replace the all-purpose flour with a gluten-free flour blend. Ensure that the oats are certified gluten-free to prevent cross-contamination. Adjust the baking time slightly, as gluten-free flour can behave differently in recipes.
What can I add to enhance the flavor of this cake?
You can enhance the flavor by adding spices such as nutmeg or vanilla extract. Incorporating a cup of finely shredded carrots or apples will also add moisture and sweetness. For a twist, consider adding chocolate chips or a swirl of peanut butter for a rich taste.
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).