This oatmeal cake recipe is anything but light and tastes DE-LISH! I like to bake treats for the family every so often, so when I ran across this recipe, I thought it would make a good, not so unhealthy treat. Plus now that the cooler fall season is here, it’s the perfect time to bake warm smells of brown sugar and nutmeg through out the house. Don’t you think?
In my cake, I used 3/4 cup whole wheat flour and 3/4 cup white flour – I didn’t have enough white flour. Randy believes I could have used all whole wheat four in the recipe, and he’s our cake conisuer, lol… I’m guessing he’s probably right, because the cake turned out wonderfull. I think I may try different sweetners next time I bake this oatmeal cake recipe as well – maybe honey or light agave.
Once your cake is completely cooled, make sure to spread the icing evenly quick. It sets fast.
Makes 20 Servings
- Prep: 30 min. Bake: 20 min. + cooling
Oatmeal Cake Recipe Ingredients:
- 1-1/4 cups boiling water
- 1 cup quick-cooking oats
- 1/4 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup fat-free milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/2 cups confectioners’ sugar
Oatmeal Cake Recipe – Directions
- In a small bowl, pour boiling water over oats; let stand for 10 minutes.
- Meanwhile, in a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a 13-in. x 9-in. baking pan coated with cooking spray.
- Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool completely on a wire rack.
- For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute longer. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners’ sugar until smooth. Immediately spread icing over cake. Let stand until set. Yield: 20 servings.
Source: Healthy Cooking April/May 2010, p51
Oatmeal Cake Recipe Nutrition Values (1 Serving):
- 216 calories
- 5 g fat (3 g saturated fat)
- 33 mg cholesterol
- 193 mg sodium
- 41 g carbohydrate
- 1 g fiber
- 2 g protein
After sampling his first bite of cake, Randy had to run two large pieces of it over to the neighbor’s house. I just shook my head and laughed at him. I know the cake is good, when Randy runs some next door. He still has a bit of a cake monster in him that will have him eating half the cake if left alone with it. Therefor he runs it across the yard, so he won’t eat it all, lol… He’s cute that way. 😉
I hope you give this oatmeal cake recipe a try. It really will make your home warm, cozy, and smell inviting – almost like going to Grandma’s house. Hey, whoever said “comfort food” had to be bad?
Here’s to rounding up the good treats and looking forward to HALLOWEEEEEEN! oooOOOooo
We love Halloween,
PS. If you tried and liked a healthier variation of this oatmeal cake recipe let me know. Thanks 🙂