Oatmeal Cake

Oatmeal Cake

Oats add a nutty flavor to this aromatic spice cake recipe. Pile on the topping loaded with nuts for a crunchy, unforgettable dessert.

by 3  people
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Related Categories:

Cake, Desserts, Spice Cake
Recipe from Better Homes and Gardens
SERVINGS
12
PREP TIME
45 mins

Oatmeal Cake

Oats add a nutty flavor to this aromatic spice cake recipe. Pile on the topping loaded with nuts for a crunchy, unforgettable dessert.

Oatmeal Cake
SERVINGS
12
PREP TIME
45 mins
by 3  people
add your rating
add a comment

Related Categories:

Cake, Desserts, Spice Cake
Ingredients
  • 1/2  cup butter
  • 2   eggs
  • 1 1/4  cups boiling water
  • 1   cup rolled oats
  • 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
  • 3/4  cup granulated sugar
  • 1/2  cup packed brown sugar
  • 1   teaspoon vanilla
  • 1   recipe Broiled Nut Topping
Broiled Nut Topping
  • 1/4  cup butter
  • 2   tablespoons half-and-half, light cream, or milk
  • 1/2  cup packed brown sugar
  • 3/4  cup chopped pecans or walnuts
  • 1/3  cup flaked coconut

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Directions
1. 
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside. In small bowl pour boiling water over oats. Stir until combined; let stand 20 minutes. In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan.
3. 
Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool on wire rack at least 1 hour more.
4. 
Transfer cake to a baking sheet. Spread Broiled Nut Topping over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.
5. 
Makes 12 servings.
Broiled Nut Topping
1. 
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside. In small bowl pour boiling water over oats. Stir until combined; let stand 20 minutes. In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.
2. 
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan.
3. 
Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool on wire rack at least 1 hour more.
4. 
Transfer cake to a baking sheet. Spread Broiled Nut Topping over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.
5. 
Makes 12 servings.

nutrition information

Per Serving: cal. (kcal) 410, Fat, total (g) 20, chol. (mg) 70, sat. fat (g) 10, carb. (g) 54, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 30, pro. (g) 5, vit. A (IU) 534, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 16, Cobalamin (Vit. B12) (g) 0, sodium (mg) 273, Potassium (mg) 176, calcium (mg) 81, iron (mg) 2, Other Carb () 4, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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