What Cake
A moist, cinnamon-spiced oat cake with a rich texture, perfect for quick desserts or snack times, appealing to those who enjoy warm, comforting flavors.
Ingredients
Instructions
- Pour boiling water over oats and butter which has been broken into chunks.
- Stir until butter melts; set aside.
- Sift flour, soda, cinnamon, and salt.
- Add to oat mixture; mix well.
- Add sugars, then eggs; mix thoroughly.
- Pour mixture into a 2-quart microwave-safe dish.
- Bake in the microwave for 12 minutes, turning the dish often.
- Frost with topping.
Tips & Substitutions
For a richer flavor, consider using unsalted butter and adding a teaspoon of vanilla extract to the batter. If you're out of brown sugar, you can substitute it with white sugar mixed with a bit of molasses. Quick oats are best for this recipe, but you could use rolled oats in a pinch; just expect a slightly different texture. Be sure to monitor the baking time as microwaves vary.
Serving Suggestions
This cake is perfect on its own but can be enhanced with a simple frosting or a scoop of vanilla ice cream on the side. It pairs beautifully with Jeanne'S Peach Pie for a delightful dessert table. Consider serving it with a hot beverage like coffee or tea for a cozy treat. Fresh fruit or whipped cream can also be delightful toppings.
Storage & Reheating
Store any leftovers 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 microwave a slice for 20-30 seconds until warm. Avoid overheating, as this can dry out the cake.
Nutrition & Diet Analysis (per serving)
Each serving of What Cake contains roughly 1000 calories, with 20g protein, 182g carbohydrates, and 22g fat. It is an excellent source of iron (43% of the Daily Value), protein (40% of the Daily Value), and calcium (22% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 2294mg per serving (100% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser cake. If you prefer a lighter texture, consider using a mix of both flours or adding a bit more liquid to the batter.
How do I know when the cake is done in the microwave?
The cake is done when it appears set and springs back when lightly touched. If you want to check for doneness, insert a toothpick into the center; it should come out clean or with a few moist crumbs attached, but not wet batter.
Can I make this cake ahead of time?
Absolutely! You can prepare the batter a day in advance and store it in the refrigerator. Just remember to let it come to room temperature before microwaving. This can actually enhance the flavors, making it a great option for entertaining.
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).