Prairie State Oatmeal Cake
Prairie State Oatmeal Cake offers a hearty, moist treat with oats, coconut, and warm cinnamon flavors, perfect for breakfast or dessert lovers seeking comforting, rustic sweetness.
Ingredients
Instructions
- In a small bowl, combine oats and boiling water.
- Let stand for 20 minutes.
- In a medium bowl, combine flour, cinnamon, baking soda, and 1/2 teaspoon salt.
- In a large bowl, beat shortening, sugar, and 1 cup brown sugar with an electric mixer until combined.
- Beat in eggs.
- Beat in oatmeal mixture.
Tips & Substitutions
For a richer flavor, consider using brown sugar exclusively in place of granulated sugar. If you prefer a lighter texture, substitute half of the shortening with unsweetened applesauce. To enhance the coconut flavor, toast the coconut before adding it to the batter. Be sure to let the oatmeal mixture cool slightly before incorporating it to avoid cooking the eggs.
Serving Suggestions
Serve this delightful cake warm or at room temperature, optionally topped with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with a cup of coffee or tea, making it a great afternoon snack. For a festive touch, consider drizzling some Coconut Frost over the top for added sweetness.
Storage & Reheating
Store leftover Prairie State Oatmeal Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake in plastic wrap and refrigerate for up to a week. Reheat individual slices in the microwave for 10-15 seconds, or enjoy cold for a delightful breakfast treat.
Nutrition & Diet Analysis (per serving)
Each serving of Prairie State Oatmeal Cake contains roughly 2098 calories, with 25g protein, 226g carbohydrates, and 128g fat. It is an excellent source of iron (108% of the Daily Value), protein (51% of the Daily Value), and vitamin A (51% of the Daily Value). Note that it is relatively high in sodium, at 993mg per serving (43% 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 old-fashioned oats instead of quick rolled oats?
Yes, you can use old-fashioned oats, but the texture of the cake may be slightly chewier. If you prefer a softer texture, you may want to pulse the old-fashioned oats in a food processor a few times to create a finer consistency.
Is it possible to make this cake gluten-free?
Absolutely! To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that all other ingredients, especially any processed items, are labeled gluten-free to prevent any cross-contamination.
How can I make this cake more chocolatey?
To add a chocolate flavor, consider incorporating 1/2 cup of unsweetened cocoa powder into the dry ingredients. You can also mix in chocolate chips to the batter for a delightful chocolatey twist that complements the oatmeal and coconut.
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).