Southern Pecan Oatmeal Cake
A moist and flavorful oatmeal cake with toasted pecans and warm cinnamon, perfect for sharing at family gatherings or as a comforting dessert.
Ingredients
Instructions
- Pour boiling water over oats and butter and let stand until butter is melted.
- Stir in brown sugar, granulated sugar, eggs, and sifted dry ingredients.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 30 to 35 minutes.
Tips & Substitutions
For extra flavor, consider adding chopped pecans or shredded coconut to the batter. If you don't have quick cooking oatmeal, you can use rolled oats, but the texture may vary slightly. For a lower sugar option, you could substitute the granulated sugar with a sugar alternative like coconut sugar or stevia, just be mindful of the sweetness levels.
Serving Suggestions
Serve this Southern Pecan Oatmeal Cake warm or at room temperature, drizzled with a simple glaze or topped with whipped cream for added richness. It pairs beautifully with a cup of coffee or tea, making it an ideal dessert for gatherings. Consider serving it alongside Phyllis' Parmesan Tater Wedges for a delightful meal.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, simply warm slices in the microwave for about 15-20 seconds or until just heated through, ensuring it stays moist.
Nutrition & Diet Analysis (per serving)
Each serving of Southern Pecan Oatmeal Cake contains roughly 367 calories, with 6g protein, 70g carbohydrates, and 8g fat. It is an excellent source of iron (43% of the Daily Value) and vitamin A (24% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 688mg per serving (30% 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 make this cake a day in advance and store it properly. It often tastes even better the next day as the flavors meld. Just cover it tightly to prevent it from drying out.
Can I freeze this cake?
Absolutely! You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to enjoy, thaw it in the refrigerator overnight before serving.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute the butter with coconut oil or a vegan butter alternative. This will still provide the necessary fat and moisture without compromising 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).