Sunday Breakfast Cake
A hearty, cinnamon-spiced oatmeal breakfast cake with rich flavors, perfect for a comforting weekend brunch or casual breakfast treat for family and friends.
Ingredients
Instructions
- Pour boiling water over the oats and let stand for 20 to 30 minutes.
- Beat margarine, then add brown sugar and white sugar, and beat until well combined.
- Blend in vanilla and eggs, then stir in the soaked oats.
- Sift together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry mixture to the creamed mixture, blending well.
- Pour the batter into a greased and floured 9-inch square pan.
- Bake in a 350°F (175°C) oven for 30 to 35 minutes until golden and a toothpick inserted in the center comes out clean.
Tips & Substitutions
For added flavor, consider substituting half of the margarine with applesauce or coconut oil. If you prefer a healthier option, use whole wheat flour instead of all-purpose flour. Feel free to add nuts or dried fruits for extra texture. To make this recipe vegan, replace the eggs with flaxseed meal mixed with water, and use a plant-based margarine.
Serving Suggestions
This Sunday Breakfast Cake pairs beautifully with fresh fruit or yogurt for a wholesome breakfast. You can also serve it with a drizzle of maple syrup or a dollop of whipped cream for a special treat. For a complete meal, consider serving it alongside scrambled eggs or turkey bacon. To find more delicious options, browse more American recipes.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, simply warm individual slices in the microwave for about 15 seconds or in a preheated oven at 350°F (175°C) for 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Sunday Breakfast Cake contains roughly 666 calories, with 12g protein, 114g carbohydrates, and 10g fat. It is an excellent source of dietary fiber (25% of the Daily Value), iron (25% of the Daily Value), and protein (24% of the Daily Value), and a good source of calcium and potassium. It also contributes 7g 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 make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Make sure the baking soda and other ingredients you use are also gluten-free. The texture might vary slightly, but it should still bake well and taste delicious.
How can I make this cake more flavorful?
To enhance the flavor, consider adding vanilla extract or almond extract in addition to the vanilla called for. You can also mix in some chocolate chips or citrus zest to give it a unique twist. Spices like ginger or cardamom can also elevate the taste.
Can I freeze this cake?
Absolutely! This cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. To thaw, simply leave it in the refrigerator overnight.
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).