Verba'S Oatmeal Cake
A hearty oatmeal cake with warm spices and a moist crumb, perfect for breakfast or dessert, appealing to those who love comforting, flavorful baked goods.
Ingredients
Instructions
- In a small bowl, pour 1 1/4 cups boiling water over the oats.
- Add 1 stick of butter to the oats and water mixture.
- Cover and let stand for 20 minutes.
- In a separate bowl, combine 1 cup sugar, brown sugar, eggs, flour, soda, salt, cinnamon, and nutmeg.
- Stir the dry ingredients and then add the oatmeal mixture.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake in a preheated oven at 350°F (175°C) for 35 minutes.
Tips & Substitutions
For a creamier texture, consider using rolled oats instead of quick oats. You can substitute half of the butter with applesauce for a lighter version. Additionally, if you're out of nutmeg, a pinch of allspice can enhance the flavor. To enhance the cake's richness, try adding chopped nuts or chocolate chips to the batter.
Serving Suggestions
This oatmeal cake is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream. For a festive touch, serve it alongside Tenia'S Punch to complement the flavors. You can also enjoy it as a breakfast option with a side of fresh fruit or yogurt.
Storage & Reheating
To store leftovers, let the cake cool completely, then cover it with plastic wrap or aluminum foil, or place it in an airtight container. It can be kept at room temperature for up to 3 days or refrigerated for up to a week. Reheat individual slices in the microwave for about 15-20 seconds for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of Verba'S Oatmeal Cake contains roughly 1610 calories, with 19g protein, 216g carbohydrates, and 63g fat. It is an excellent source of dietary fiber (75% of the Daily Value), iron (45% of the Daily Value), and protein (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2248mg per serving (98% 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 oatmeal cake ahead of time?
Yes, you can prepare the cake a day in advance. Once it has cooled, store it covered at room temperature. If you want to make it even further in advance, freeze it for up to 3 months. Just be sure to thaw it in the refrigerator overnight before serving.
What can I substitute for the eggs in this recipe?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let sit for 5 minutes) for each egg. This will help maintain the moisture and binding in the cake.
How can I make this recipe gluten-free?
To make this oatmeal cake gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure that the oats you use are certified gluten-free, as cross-contamination can occur. The baking times may remain the same, but keep an eye on the texture as it bakes.
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).