Quick Oatmeal Cake
A hearty oatmeal cake with warm cinnamon and vanilla flavors, perfect for breakfast or dessert, offering a moist texture and comforting taste for any occasion.
Ingredients
Instructions
- Pour boiling water over oatmeal and let stand for 15 minutes.
- Blend butter, brown sugar, and white sugar until well combined.
- Add eggs, flour, cinnamon, vanilla, soda, and raisins to the mixture.
- Pour batter into a greased 9 x 13-inch pan.
- Bake in a 350°F oven for about 30 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider mixing in chopped nuts or chocolate chips. If you don't have butter, you can substitute with vegetable oil or applesauce for a lighter version. Keep an eye on the baking time, as ovens can vary. For a different spice profile, try adding nutmeg or allspice instead of cinnamon. This cake pairs beautifully with Lovelight Chocolate Chiffon Cake for dessert.
Serving Suggestions
Serve the oatmeal cake warm or at room temperature, optionally topped with a dusting of powdered sugar or a scoop of vanilla ice cream. It makes a great breakfast treat or dessert. Pair it with a cup of coffee or tea for a delightful afternoon snack. For a festive touch, consider serving alongside Holiday Soda Bread during special occasions.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15-20 seconds or place in a preheated oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Quick Oatmeal Cake contains roughly 700 calories, with 9g protein, 120g carbohydrates, and 12g fat. It is an excellent source of iron (22% of the Daily Value), and a good source of protein and calcium. It also contributes 3g of dietary fiber toward your daily target.
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 quick oats instead of rolled oats?
Yes, you can use quick oats in this recipe. However, keep in mind that the texture may be slightly different, as quick oats absorb water more quickly and can create a softer cake. If using quick oats, reduce the soaking time to just 10 minutes.
Is it possible to make this cake gluten-free?
Absolutely! To make this oatmeal cake gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Additionally, ensure that your oats are certified gluten-free, as regular oats can be contaminated with gluten during processing.
Can I add fruits to the batter?
Definitely! Adding fruits like chopped apples, bananas, or even berries can enhance the flavor and moisture of the cake. Just be sure to adjust the amount of sugar slightly if you're adding sweeter fruits, and consider reducing the liquid to maintain the cake's texture.
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).