MY BEST OATMEAL CAKE

My Best Oatmeal Cake image

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

Previous Next

Ingredients

1/2 cup quick-cooking oats
3/4 cup boiling water
1/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1large egg, room temperature
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Confectioners' sugar, optional

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.