Pecan-Oatmeal Cake
A moist, flavorful pecan-oatmeal cake featuring hearty oats, sweet sugars, and warm cinnamon, perfect for dessert or coffee gatherings with a nutty crunch.
Ingredients
Instructions
- In a large bowl, combine oats, margarine, and boiling water.
- Stir until margarine is melted and mixture is well blended.
- Stir in both white sugar and brown sugar.
- Add the beaten eggs and mix well.
- Sift together flour, salt, baking soda, and cinnamon, then add to the wet mixture.
- Mix thoroughly until combined.
- Stir in vanilla extract.
- Pour batter into a greased and floured 13 x 9 x 2-inch pan.
- Bake at 350°F (175°C) for 25 to 30 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding chopped pecans or walnuts to the batter. You can substitute unsalted butter for margarine if preferred, and use old-fashioned oats instead of quick oats for a chewier texture. Adjust the sugar based on your sweetness preference, or try using coconut sugar for a different flavor profile. Ensure all ingredients are at room temperature for better mixing.
Serving Suggestions
Serve the Pecan-Oatmeal Cake warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. For a delightful breakfast treat, enjoy it with a cup of coffee or tea. You can also serve it alongside fresh fruit or a drizzle of caramel sauce for a more decadent dessert experience.
Storage & Reheating
Allow the cake to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It can be stored at room temperature for up to 3 days or refrigerated for up to a week. To reheat, warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Pecan-Oatmeal Cake contains roughly 420 calories, with 8g protein, 80g carbohydrates, and 5g fat. It is a good source of protein (16% of the Daily Value), iron (16% of the Daily Value), and dietary fiber (11% of the Daily Value). Note that it is relatively high in sodium, at 664mg 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 make this cake ahead of time?
Yes, you can bake the Pecan-Oatmeal Cake a day in advance. Just make sure to store it properly as mentioned above. The flavors may even develop further as it sits. If you plan to serve it later, it's best to keep it refrigerated, especially if you added cream or other perishable toppings.
What can I use instead of eggs?
If you're looking for a vegan option or have an egg allergy, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes). This will help bind the ingredients together while keeping the cake moist.
How can I tell when the cake is done?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Start checking around the 25-minute mark to avoid overbaking. Remember that the cake will continue to cook slightly after it’s removed from the oven, so it’s better to err on the side of slightly underbaked.
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).