Ruth Griffin'S Oatmeal Cake
A warm, hearty oatmeal cake featuring the comforting flavors of cinnamon and vanilla, perfect for dessert or tea-time treats, appealing to all ages.
Ingredients
Instructions
- Add boiling water to the oatmeal and let cool for 20 minutes.
- Cream together the butter, sugar, and brown sugar.
- Add eggs one at a time, beating well after each addition.
- Mix in the sifted flour, soda, cinnamon, vanilla, and the soaked oatmeal.
- Pour the batter into a greased baking pan.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a nuttier flavor, consider adding chopped walnuts or pecans to the batter. If you're out of brown sugar, you can substitute it with an equal amount of white sugar mixed with a tablespoon of molasses. To enhance the spice, try adding a pinch of nutmeg or allspice. Make sure the oatmeal has cooled sufficiently before mixing it in to avoid cooking the eggs.
Serving Suggestions
Serve this oatmeal cake warm or at room temperature, possibly topped with a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with Broiled Peach Halves or a side of fresh fruit for a balanced meal. Consider drizzling caramel sauce over the top for an extra indulgence.
Storage & Reheating
Store leftover oatmeal cake in an airtight container at room temperature for up to three days. If you need to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for about 15-20 seconds, or warm it in the oven at 350°F for 5-10 minutes to maintain its texture.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth Griffin'S Oatmeal Cake contains roughly 1237 calories, with 20g protein, 221g carbohydrates, and 16g fat. It is an excellent source of iron (45% of the Daily Value), protein (41% of the Daily Value), and vitamin C (37% of the Daily Value). Note that it is relatively high in sodium, at 992mg 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 quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be slightly different. Rolled oats provide a chewier texture, while quick oats will blend more smoothly into the batter. If using quick oats, reduce the boiling time slightly for the best results.
What can I substitute for butter?
If you need a dairy-free option, you can substitute the butter with coconut oil or a plant-based butter alternative. For a lighter option, unsweetened applesauce can also work, though it may alter the flavor slightly.
Can I freeze the oatmeal cake?
Yes, this cake freezes well! Wrap individual slices in plastic wrap and then place them in a freezer-safe container. It can be frozen for up to three months. To thaw, simply leave it in the fridge overnight or microwave for a quick defrost.
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).