Oatmeal cake
User Reviews
5.0
9 reviews
Excellent
Oatmeal cake
Report
This Oatmeal Cake is a nostalgically delicious, old fashioned dessert that comes together effortlessly and tastes just like how Grandma used to make it!
Share:
Ingredients
Cake
- 1 1/2 cups quick cook oats
- 1 1/4 cups boiling water
- 1 cup sugar
- 1 cup brown sugar measured packed
- 1/2 cup butter softened
- 1 teaspoon vanilla extract
- 3 eggs at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Broiled Frosting
- 2/3 cup brown sugar measured packed
- 1/4 cup butter melted
- 3 tablespoons half and half milk can also be used
- 1 cup sweetened flake coconut
- 1/2 cup chopped nuts of your choice
Instructions
Cake
- Preheat oven to 350 degrees F. Prepare a 13x9 inch pan by greasing or buttering, then lightly dusting with flour.
- In a medium sized bowl combine oats and boiling water. Let stand for 20 minutes.
- In a large bowl, using an electric mixer, beat together sugar, brown sugar and butter on medium until light and fluffy, scraping the bowl as needed. This make take a few minutes to fully combine the butter and sugars.
- Add in vanilla and eggs, and beat to combine. Add in oat mixture and remaining cake ingredients and beat until combined. Spread evenly into prepared pan.
- Bake for 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Frosting
- While cake is baking, beat together 2/3 cup brown sugar, 1/4 cup melted butter and 3 tablespoons of half and half. Combine until smooth. Stir in coconut and nuts.
- When cake is done remove from the oven, and set the now empty oven to broil. Carefully spoon the frosting over the hot cake.
- Return the frosted cake to oven and broil for 1 to 2 minutes or until the frosting is bubbly and light golden brown. Remove from oven, and cool on a wire cooling rack for at least one hour prior to serving.
Notes
- Storage - Store the leftover cake covered with a lid or foil at room temperature for about 4-5 days. Allow the oatmeal cake to cool completely before storing it, you don't want any condensation ruining the cake!
- Classic recipe from Pillsbury.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
53g
(18%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.4g
Cholesterol
55mg
(18%)
Sodium
245mg
(10%)
Potassium
154mg
(4%)
Fiber
2g
(8%)
Sugar
37g
(74%)
Vitamin A
321IU
(6%)
Vitamin C
0.03mg
(0%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 55mg | 18% |
| Sodium | 245mg | 10% |
| Potassium | 154mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
Other Recipes
You'll Also Love
