Best Oatmeal Harvest Cake Mom Recipes

GRANDMA'S OATMEAL CAKE

Grandma's Oatmeal Cake image

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

Ingredients

1 cup old-fashioned rolled oats
1/2 cup butter
1 1/2 cups boiling water
2 large eggs
1 cup light brown sugar
1 cup granulated sugar
1 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
6 Tablespoons butter (, room temperature)
1 cup shredded sweetened coconut
1/2 cup evaporated milk
1/2 cup light brown sugar
1 cup nuts
1 teaspoon vanilla extract

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

CARROT-OATMEAL SPICE CAKE

Carrot-Oatmeal Spice Cake image

This is a tasty treat suitable for any holiday buffet or intimate meal. It is also chock full of nutritious ingredients. If pecans aren't your forte, substitute walnuts.

Provided by Jamie Elter

Categories Desserts Cakes Holiday Cake Recipes

Yield 15

Number Of Ingredients 13

Ingredients

1 cup raisins
⅓ cup shredded carrots
2 cups water
1 cup all-purpose flour
1 cup quick cooking oats
1 ½ teaspoons artificial sweetener
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ cup margarine, softened
¼ cup egg substitute
1 teaspoon vanilla extract
⅓ cup pecans, coarsely chopped

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11 inch baking dish. Set aside.
Combine raisins, carrots, and water in a medium saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Remove from heat and allow to cool.
In a mixing bowl, combine flour, oatmeal, sugar substitute, salt, baking soda and cinnamon.
In a separate bowl, mix together the margarine, egg substitute, and vanilla. Add to the flour mixture and mix well.
Add the raisin mixture and nuts, mix well and pour into baking pan.
Bake for 35 minutes or until toothpick inserted in middle comes out clean.

Nutrition Facts : Calories 157.5 calories, Carbohydrate 18.5 g, Fat 8.3 g, Fiber 1.5 g, Protein 3.2 g, SaturatedFat 1.3 g, Sodium 242.3 mg, Sugar 6.1 g

THE BEST OATMEAL CAKE

The Best Oatmeal Cake image

I found this recipe from allrecipes.com. I have tried different oatmeal cake recipes and this is by far the best one. I make one for my dad every year for his b-day and he just loves it and can never stop talking bout how good and moist it is.

Provided by cnpick05

Categories Dessert

Time 55m

Yield 18 serving(s)

Number Of Ingredients 17

Ingredients

1 1/2 cups boiling water
1 cup rolled oats
1/2 cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 cup packed brown sugar
1/2 cup white sugar
1 cup flaked coconut
6 tablespoons butter, melted
1/4 teaspoon vanilla extract
1/4 cup cream

Steps:

Preheat oven to 350. Grease a 9x13 pan.
In a small bowl pour boiling water over oats. Mix well and cool.
In a large bowl combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices and salt. Add cooled oatmeal mixture and stir to combine. Pour batter into pan.
Bake for 35 minute.
While cake is baking combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla and cream in a mixing bowl. Remove cake from oven and turn on broiler. Drop mixture by small spoonfulls on top of cake. Spread evenly nad carefully. Broil for 2-5 minute until topping is bubbling and lightly browned.

Nutrition Facts : Calories 294.9, Fat 12.3, SaturatedFat 7.8, Cholesterol 50.9, Sodium 224.3, Carbohydrate 44.8, Fiber 1, Sugar 33.3, Protein 2.8

OATMEAL HARVEST CAKE, MOM

Oatmeal Harvest Cake, Mom image

An oatmeal cake with a great frosting. Mom mentioned white sugar in the directions, but there isn't any listed in the ingredients. I would say 1 cup?

Provided by Megan Stewart

Categories Cakes

Number Of Ingredients 16

Ingredients

1 1/2 c boiling water
1 c oats
1/2 c shortening
1 c brown sugar, packed
2 eggs, well beaten
1 1/2 c flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
FROSTING:
6 Tbsp melted butter
1/4 c cream or eagle milk
1/2 c brown sugar
1/2 tsp vanilla
1 c coconut
1 c nuts

Steps:

1. Oven to 350 degrees. Grease and flour an oblong cake pan. Pour water over oats and let stand 20 min. Cream shortening and 1 c brown sugar with white sugar, then add eggs. Add flour, cinnamon, soda and salt to oatmeal, then add to creamed mixture and blend well. Bake for 30-35 min.
2. For frosting, boil together butter, cream, brown sugar, coconut and nuts for about 6 min and cover cake while warm.