Orange Oatmeal Cake
A moist and flavorful orange oatmeal cake blending fresh orange juice, grated peel, and oats, perfect for breakfast, brunch, or dessert with a citrusy twist.
Ingredients
- 1 1/2 cups fresh orange juice ⓘ
- 1 cup quick cooking rolled oats ⓘ
- 1/2 cup butter or margarine ⓘ
- 1 cup sugar ⓘ
- 1/2 cup firmly packed brown sugar ⓘ
- 2 eggs ⓘ
- 1 teaspoon vanilla extract ⓘ
- 1 3/4 cups sifted flour ⓘ
- 1 teaspoon baking powder ⓘ
- 1 teaspoon baking soda ⓘ
- 1/2 teaspoon salt ⓘ
- 1/4 teaspoon ground cinnamon ⓘ
- 1 tablespoon grated orange peel ⓘ
Instructions
- Bring the orange juice to boiling point.
- Pour the hot orange juice over the oats and set aside to soak.
- Cream together the butter and sugars until light and fluffy.
- Add eggs and vanilla extract to the creamed mixture and beat until thoroughly blended.
- Sift together the flour, baking powder, baking soda, salt, and cinnamon.
- Add the dry ingredients alternately with the oat mixture to the creamed mixture, mixing well after each addition.
- Stir in grated orange peel and nuts.
- Pour the batter into a greased 13 x 9 x 2-inch baking pan.
- Bake at 350°F (175°C) for 40 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and let cool slightly before serving.
Tips & Substitutions
For a richer flavor, consider adding a handful of chopped nuts or dried fruits to the batter. You can substitute the butter with coconut oil for a dairy-free option. If you prefer a sweeter cake, increase the sugar slightly. Ensure the orange juice is fresh for the best taste. This cake is a delightful twist on traditional American recipes.
Serving Suggestions
Serve the cake warm or at room temperature, optionally topped with a dusting of powdered sugar or a dollop of whipped cream. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat. For a refreshing contrast, try serving it alongside a fruit salad, like Deluxe Pineapple Salad.
Storage & Reheating
Store leftover Orange Oatmeal Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for 15-20 seconds or warm it in the oven at 350°F (175°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Oatmeal Cake contains roughly 370 calories, with 8g protein, 67g carbohydrates, and 3g fat. It is a good source of iron (18% of the Daily Value), protein (17% of the Daily Value), and dietary fiber (16% of the Daily Value). Note that it is relatively high in sodium, at 677mg per serving (29% 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 chewier. If using rolled oats, consider soaking them in the orange juice for a longer period to ensure they soften adequately before mixing them into the batter.
Can I freeze the Orange Oatmeal Cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to three months. To serve, thaw it in the refrigerator overnight and reheat if desired.
What can I use as a substitute for eggs?
If you're looking for an egg substitute, consider using 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). These alternatives will keep the cake moist while accommodating vegetarian recipes.
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).