The Best Oatmeal Cake Food

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OUR FAVORITE OATMEAL CAKE



Our Favorite Oatmeal Cake image

This is called "Our Favorite" cake for a reason. Super-moist, cinnamon-scented oatmeal cake is topped with a sweet brown sugar and coconut topping, broiled in the oven to give an addictive crunch.

Provided by Oats Everyday

Categories     Desserts and Baked Delights

Time 1h

Number Of Ingredients 17

1 cup quick oats ((250 ml))
1 1/2 cup water (boiling (375 ml))
1/2 cup butter ((125 ml))
1 cup brown sugar (packed (250 ml))
1 cup sugar ((250 ml))
1 tsp vanilla extract ((5 ml))
2 eggs
1 1/2 cups flour (all-purpose (375 ml))
1 tsp baking powder ((5 ml))
1 tsp baking soda ((5 ml))
1 tsp cinnamon ((5 ml))
1 tsp salt ((5 ml))
6 Tbsp butter (melted (90 ml))
1/2 cup brown sugar (packed (125 ml))
1 tsp vanilla extract ((5 ml))
1/4 cup milk ((60 ml))
1 cup coconut (sweetened, shredded (250 ml))

Steps:

  • Preheat oven to 325°F (160°C). Lightly grease a 9" x 13" baking pan.
  • In a small bowl, combine oats and boiling water. Let stand for 20 minutes.
  • In a large bowl, cream 1/2 cup butter, brown and white sugar. Beat in vanilla and eggs until light and fluffy.
  • Fold in flour, baking powder, baking soda, cinnamon and salt. Fold in oat mixture.
  • Spread batter evenly in pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove cake from oven and turn on broiler
  • For Topping - in a small bowl, combine melted butter, brown sugar, vanilla, and milk, stir in coconut. Spread topping over still-warm cake.
  • Broil, approx. 6" from top element, for 1-2 minutes, or until golden and bubbly.
  • Allow cake to cool 30-60 minutes before serving.

OATMEAL CAKE



Oatmeal Cake image

This cake recipe was given to me in 1967 when I was a brand new bride by a neighbor, Ethelda Wagner. What a dear woman she was. And her cake is fantastic!

Provided by Ann Arber

Categories     Dessert

Time 55m

Yield 1 9x13 pan, 9 serving(s)

Number Of Ingredients 15

1 1/2 cups boiling water
1 cup oatmeal
1 cup white sugar
1 cup brown sugar
1/2 cup butter
1 1/3 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
2 eggs
1 teaspoon vanilla
1 cup raisins, chopped dates,and nuts can be added
3 tablespoons butter
2/3 cup brown sugar
1/4 cup cream
1/2 teaspoon vanilla

Steps:

  • Pour boiling water over oatmeal.
  • Set aside to cool.
  • Cream sugars and butter.
  • Add: oatmeal, flour,soda,cinnamon, eggs, vanilla.
  • Bake at 350 for 30-40 minutes in a greased and floured 9x13 pan.
  • Make icing.
  • Mix all icing ingredients,and spread on hot cake.
  • Put under broiler for a few minutes til bubbly.

Nutrition Facts : Calories 553, Fat 18, SaturatedFat 10.7, Cholesterol 86, Sodium 297.3, Carbohydrate 95.8, Fiber 2.2, Sugar 71.6, Protein 5.3

OATMEAL CAKE



Oatmeal Cake image

Provided by Food Network

Categories     dessert

Time 1h8m

Yield 10 to 12 servings

Number Of Ingredients 16

1 1/4 cups boiling water
1 cup instant oatmeal
1 stick margarine
1 cup brown sugar
1 cup less 3 tablespoons granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 can evaporated milk
2 cups brown sugar
2 cups flaked coconut
1 stick margarine, slightly melted
1 cup chopped nuts

Steps:

  • Preheat the oven to 350 degrees F. Pour boiling water over instant oatmeal and let stand for 20 minutes. Cream together the margarine, brown sugar, and sugar. Next add the eggs, vanilla, and oatmeal and mix well. Blend in flour, soda, cinnamon, and salt. Mix well. Pour into 9 by 11-inch pan. Bake for 35 minutes.
  • Combine all ingredients. After the cake is cooked, spread icing over the cake. Place under broiler for 3 minutes or until frosting is slightly browned.

OATMEAL CAKE I



Oatmeal Cake I image

A good, moist, oatmeal cake with a broiled coconut topping.

Provided by S. Millar

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 18

Number Of Ingredients 17

1 ½ cups boiling water
1 cup rolled oats
½ cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
¼ cup packed brown sugar
½ cup white sugar
1 cup flaked coconut
6 tablespoons butter, melted
¼ teaspoon vanilla extract
¼ cup cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 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 minutes.
  • 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 spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.9 mg, Fat 12.3 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 7.8 g, Sodium 223.7 mg, Sugar 33.2 g

OATMEAL-GLAZED BREAKFAST CAKE



Oatmeal-Glazed Breakfast Cake image

This hearty cake is packed with oats, flavored with cinnamon and topped with a warm glaze made with more oats, shredded coconut and nuts. We used pecans, but feel free to use whatever you have on hand. It's a great way to clean out the pantry and simple enough for kids to help with. Bake one on a Sunday and enjoy it all week long for breakfast or as a snack! It's delicious at room temperature or lightly warmed in the microwave.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 12 to 16 servings

Number Of Ingredients 21

Nonstick cooking spray, for the pan
3 cups all-purpose flour (see Cook's Note)
1 cup old-fashioned rolled oats
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup vegetable oil
1 cup buttermilk
2 teaspoons pure vanilla extract
4 large eggs
3/4 cup packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 cup sweetened shredded coconut
6 tablespoons unsalted butter
1/4 cup whole milk
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup pecans, chopped

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
  • Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
  • Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
  • For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
  • Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week.

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

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

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

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.

OATMEAL CAKE II



Oatmeal Cake II image

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

1 ¼ cups boiling water
1 cup quick cooking oats
½ cup butter
¾ cup packed brown sugar
¾ cup white sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
1 ½ cups all-purpose flour
½ cup raisins

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

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