How To Make Oatmeal Cake Recipe
This moist oatmeal cake is a revelation! The starchy, neutral taste of the oatmeal provides a nice accent to the cake as a whole as well as texture. Try it!
Serves:
Ingredients
- 1cuprolled oats
- 1¼cupsboiling water
- 1cupwhite sugar
- 1cupbrown sugar
- ½cupshortening
- 1½cupsall-purpose flour
- 1tspbaking soda
- ½tspsalt
- ½tspground nutmeg
- 2eggs
- 6tbspbutter,melted
- ½cupbrown sugar
- 2tbspheavy cream
- ⅔cupflaked coconut
- ½tspvanilla extract
Instructions
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In a small bowl, stir oats into boiling water. Set aside to soak for 20 minutes.
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Preheat the oven to 350 degrees F. Grease an 8×8-inch baking pan.
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In a medium bowl, cream together the white sugar, brown sugar, and shortening until smooth. Beat in the eggs one at a time. Sift in the flour, baking soda, salt, and nutmeg; stir just until moistened.
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Mix in the soaked oats. Pour into the prepared pan, and spread evenly.
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Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Turn the oven to the broil setting and let it heat up.
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In a small bowl, stir together the melted butter, brown sugar, heavy cream, coconut, and vanilla.
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Spread over the top of the cake. Broil for a few minutes, just until the coconut is lightly browned.
Nutrition
- Calories: 376.99kcal
- Fat: 18.04g
- Saturated Fat: 8.02g
- Trans Fat: 1.36g
- Monounsaturated Fat: 5.75g
- Polyunsaturated Fat: 3.02g
- Carbohydrates: 51.78g
- Fiber: 1.47g
- Sugar: 34.76g
- Protein: 3.71g
- Cholesterol: 45.35mg
- Sodium: 221.69mg
- Calcium: 29.73mg
- Potassium: 94.92mg
- Iron: 1.42mg
- Vitamin A: 70.31µg
- Vitamin C: 0.16mg
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