Oatmeal Cake Recipe

Name: Oatmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. quick cooking oatmeal (uncooked); 1 1/4 c. boiling water; 1 1/2 c. white flour; 1 tsp. ground cinnamon; 1/2 tsp. ground nutmeg; 1 c. brown sugar, packed; 1/2 c. butter; 1 tsp. baking soda; 1/2 tsp. salt; 1 c. granulated sugar; 2 eggs, beaten

Servings: persons

1 c. quick cooking oatmeal (uncooked)
1 1/4 c. boiling water
1 1/2 c. white flour
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 c. brown sugar, packed
1/2 c. butter
1 tsp. baking soda
1/2 tsp. salt
1 c. granulated sugar
2 eggs, beaten

1
In large mixing bowl, combine oatmeal, water and butter; let set about 10 minutes or until butter is melted.
2
Stir together flour, soda, cinnamon, salt and nutmeg.
3
Set aside.
4
Add sugars and eggs to cereal mixture.
5
Add flour; mix well.
6
Pour batter into a greased 9 x 13 x 2-inch pan.
7
Bake in a preheated 350u00b0 oven for about 45 minutes.
8
Spread Coconut Topping evenly on top of hot cake; continue to cook about 20 minutes until lightly browned or broil 1 to 2 minutes to brown top.
9
Cool completely.

1740

kcal

Calories

105

Fat

189

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. quick cooking oatmeal (uncooked), 1 1/4 c. boiling water, 1 1/2 c. white flour, 1 tsp. ground cinnamon, and more.

Yes, Oatmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Cake

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