OATMEAL CAKE
Old Fashioned Oatmeal Cake is a moist, rich cake filled with warm spices and a caramelized coconut frosting. Your new go-to favorite easy cake recipe!
Provided by Sabrina Snyder
Categories Dessert
Time 1h
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees. Grease and flour 13x9 inch baking pan.
- In a small bowl, pour boiling water over oats, mix well and leave soaking until cooled.
- In a large bowl, combine butter, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt.
- Fold in cooled oatmeal mixture until just combined.
- Pour batter into pan and bake for 35 minutes. Prepare frosting while cake is baking.
Nutrition Facts : Calories 345 kcal, Carbohydrate 50 g, Protein 3 g, Fat 16 g, SaturatedFat 11 g, Cholesterol 52 mg, Sodium 247 mg, Fiber 2 g, Sugar 36 g, ServingSize 1 serving
GRANDMA'S OATMEAL CAKE
My Grandma's Oatmeal Cake is an old-fashioned cake made with rolled oats and a delicious coconut almond topping.
Provided by Lauren Allen
Categories Dessert
Time 50m
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
- Add the oatmeal and butter to a bowl and pour boiling water on top. Set aside.
- In a mixing bowl combine the eggs, brown sugar, and white sugar and mix well.
- In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt.
- Add to the bowl with eggs and sugars and stir to combine.
- Add the oatmeal mixture and stir to combine.
- Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While the cake is baking, make the topping by combining all the ingredients in a bowl.
- Remove the cake from the oven and turn the oven to high broil.
- Spread the topping evenly over the warm cake and place under the broiler for 2-4 minutes or until the coconut is golden brown.
Nutrition Facts : Calories 399 kcal, Carbohydrate 53 g, Protein 5 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 298 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving
OATMEAL CAKE
This old-fashioned oatmeal cake is made from delicious rolled oats and topped with a toasted coconut and pecan topping that you will die for! This cake is an oldie but a goodie!
Provided by Alyssa Rivers
Categories Dessert
Time 47m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°. Grease a 9x13 pan and set it aside.
- In a medium bowl add the oats and boiling water. Let stand while the rest of the batter is prepared.
- In a large bowl beat the butter and both sugars on medium high until light and fluffy. Add the eggs and mix until combined.
- In a medium bowl whisk together the flour, baking soda, salt, cinnamon, and nutmeg together. Add the flour mixture to the butter mixture and mix until combined. Add the vanilla and soaked oats. Mix until combined.
- Pour the batter into the prepared baking pan and bake for 30-40 minutes, until a toothpick comes out clean from the center of the cake.
Nutrition Facts : Calories 313 kcal, Carbohydrate 36 g, Protein 3 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 58 mg, Sodium 228 mg, Fiber 2 g, Sugar 30 g, UnsaturatedFat 7 g, ServingSize 1 serving
OATMEAL SOUFFLE WITH CRUNCHY TOPPING
This is a wonderful way to get your oatmeal for the day. It has a wonderful brown sugar topping that adds a nice crunch.
Provided by PaulaG
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400 degrees.
- Spray four 5-oz souffle molds, custard cups or ovenproof bowls with nonstick cooking spray; place in 15x10x1 inch baking pan.
- In a small saucepan bring the milk and butter just to a boil.
- Gradually add oats while stirring constantly.
- Reduce the heat to medium-low; cook 1 to 2 minutes or until oats thickened, stirring often.
- Remove from heat; pour the oat mixture into a large bowl.
- Add sugar, salt, cinnamon, sour cream and 1 egg yolk; stir until smooth.
- Add dried fruit and set aside.
- In a medium bowl beat all 3 egg whites until stiff but not dry.
- Gently fold egg whites into oat mixture using a rubber scraper.
- Do not overmix; small lumps of egg white will remain.
- Gently spoon the mixture into molds.
- Sprinkle the tops with brown sugar.
- Place in preheated oven and bake for 15 to 20 minutes or until souffles are puffy and a knife inserted in center comes out with a few moist crumbs.
- Serve immediately.
Nutrition Facts : Calories 297.5, Fat 5.6, SaturatedFat 2.6, Cholesterol 56.8, Sodium 268.9, Carbohydrate 55, Fiber 2.3, Sugar 37.9, Protein 8.6
OATMEAL CAKE II
This a quick cake that 's hearty enough to serve for breakfast or brunch.
Provided by Glenda
Categories Desserts Cakes Coffee Cake Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Pour the boiling water over the quick oats and let stand for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x15 inch baking pan .
- Cream the shortening with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.
- Combine the baking soda, salt , cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.
- Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until a tester inserted near the center comes out clean. Dust with confectioners' sugar or serve with whipped topping, if desired.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 23.8 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 2.6 g, Sodium 136.6 mg, Sugar 14.8 g
OATMEAL CAKE WITH CRUNCHY TOPPING
I am not a fan of coconut but left it in the recipe for those who are. Another great recipe from relish mag
Provided by Ceezie
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F Coat a 9-inch springform pan or a 13 x 9-inch baking dish with cooking spray.
- To prepare cake, beat butter until fluffy. Add sugar and beat well. Add eggs, one at a time, and vanilla; beat well. Add flour, cinnamon and salt; beat until just combined. Stir in banana and cooked oatmeal.
- Spread batter in pan. Bake about 35 minutes. Remove cake from oven. Heat broiler.
- To prepare topping, melt butter in saucepan. Add milk and brown sugar; stir until sugar dissolves. Add oats, coconut and walnuts; stir well. Spread over warm cake. Place under broiler and broil until browned and bubbly, about 4 minutes.
PLUM CRISP WITH CRUNCHY OAT TOPPING
Made with fresh plums and a crunchy oat topping, this crisp is a lighter alternative to classic fruit pie. It goes over well with the women in my church group.-Deidre Kobel, Boulder, Colorado
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the oats, flour, 1/4 cup sugar, brown sugar, salt, cinnamon and nutmeg. With clean hands, work butter into sugar mixture until well combined. Add nuts; toss to combine. Refrigerate for 15 minutes. , Meanwhile, in a large bowl, combine the plums, tapioca, lemon juice and remaining sugar. Transfer to a greased 9-in. pie plate. Let stand for 15 minutes. Sprinkle topping over plum mixture. , Bake at 375° until topping is golden brown and plums are tender, 40-45 minutes. Serve warm.
Nutrition Facts : Calories 233 calories, Fat 8g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 107mg sodium, Carbohydrate 40g carbohydrate (27g sugars, Fiber 3g fiber), Protein 3g protein.
MY BEST OATMEAL CAKE
A super-moist bundt cake infused with cinnamon and sprinkled lightly with powdered sugar was one of my mother's greatest recipes, and I started making it when I was about 12.&emdash;Phyllis Eismann Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place oats in a small bowl; add boiling water. Let stand for 20 minutes. , In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined. , Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 296 calories, Fat 9g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 222mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
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