Old Fashioned Oatmeal Cake Recipes

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OATMEAL CAKE



Oatmeal Cake image

A soft and amazingly moist oatmeal based cake that tastes just like what grandma would have made! It has a delicious spiced flavor and it's finished with a super easy, sweet coconut topping.

Provided by Jaclyn

Categories     Dessert

Time 1h10m

Number Of Ingredients 18

1 1/4 cups boiling water
1 cup (97g) rolled oats (old fashioned)
1/2 cup (113g) unsalted butter, (softened)
1/2 cup (105g) packed light brown sugar
1/2 cup (100g) granulated sugar
2 large eggs
1 tsp vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp baking soda
1/2 tsp salt
1 1/3 cups (188g) all-purpose flour ((scoop and level to measure))
1/4 cup salted butter, (melted)
3 Tbsp milk
1/2 tsp vanilla extract
1/2 cup (105g) packed light brown sugar
1 cup (85g) sweetened shredded coconut
1/3 cup chopped pecans ((optional))

Steps:

  • Preheat oven to 350 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray (a 7 by 11-inch dish would work as well).
  • Add oats to a medium mixing bowl the pour boiling water over oats, let rest until cool.
  • Meanwhile in a large mixing bowl using an electric hand mixer (or use electric stand mixer), whip together butter, brown sugar and granulated sugar until pale and fluffy.
  • Mix in eggs, vanilla, cinnamon and nutmeg then mix in cooled oat mixture.
  • Sprinkle baking soda and salt across top then pour in flour and mix until combined.
  • Pour into prepared baking dish, bake in preheated oven until just cooked through, about 30 minutes.
  • Meanwhile in a medium mixing bowl stir together melted butter, milk, vanilla, brown sugar, coconut, and pecans.
  • Remove cake from oven once cooked through and pour and spread mixture evenly over top.
  • Preheat oven to broil then return cake to oven (in center) and broil until mixture is bubbly and coconut is just starting to toast on ends, about 1 - 2 minutes (don't walk away from it while broiling!).
  • Let cool on a wire rack for at least 20 minutes then cut into slices and serve.
  • Recipe source: inspired by Allrecipes

Nutrition Facts : Calories 456 kcal, Carbohydrate 66 g, Protein 6 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 58 mg, Sodium 247 mg, Fiber 3 g, Sugar 32 g, ServingSize 1 serving

OLD-FASHIONED OATMEAL CAKE WITH BROILED TOPPING



Old-Fashioned Oatmeal Cake with Broiled Topping image

This delicious oatmeal cake topped with coconut and nuts mixture is perfect for anytime dessert.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h15m

Yield 16

Number Of Ingredients 18

1 1/2 cups quick-cooking oats
1 1/4 cups boiling water
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup packed brown sugar
1/4 cup butter or margarine, melted
3 tablespoons half-and-half or milk
1 cup coconut
1/2 cup chopped nuts

Steps:

  • In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
  • In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
  • Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
  • Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 37 g, TransFat 1/2 g

GRANDMA SNYDER'S OATMEAL CAKE



Grandma Snyder's Oatmeal Cake image

This is a great cake for any sweet tooth. It is good served hot too.

Provided by Pam Haycraft

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 18

Number Of Ingredients 18

1 cup rolled oats
1 ¼ cups boiling water
½ cup butter
1 cup white sugar
1 cup packed brown sugar
2 eggs
1 ⅓ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon vanilla extract
6 tablespoons melted butter
1 ½ cups packed brown sugar
¾ cup evaporated milk
1 ½ cups flaked coconut
1 ½ cups chopped walnuts
1 teaspoon vanilla extract

Steps:

  • Pour water over oats, let stand.
  • Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
  • Pour batter into a 9 x 13 inch pan.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
  • To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
  • Pour this coconut concoction over the hot cake.
  • Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.

Nutrition Facts : Calories 405 calories, Carbohydrate 57 g, Cholesterol 47.4 mg, Fat 18.8 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 243.9 mg, Sugar 44.5 g

OLD FASHIONED OATMEAL CAKE



Old Fashioned Oatmeal Cake image

There are lot's of versions to this recipe, this is my favorite. A very moist, dense cake that we've taken to picnics and served at dinners as well.

Provided by startnover

Categories     Dessert

Time 43m

Yield 12 serving(s)

Number Of Ingredients 19

1 1/2 cups boiling water
1 cup oatmeal (I use quick oats)
1/2 cup shortening or 1/2 cup margarine
2 eggs, beaten
1 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking powder (optional)
1 cup brown sugar
1 cup white sugar
1 cup margarine
1 teaspoon vanilla
1 teaspoon baking soda
1 pinch salt
6 tablespoons melted butter
2/3 cup brown sugar
1 cup coconut
1 cup chopped nuts
1/4 cup canned milk (may need 1/4 c more if to dry)
1 teaspoon vanilla

Steps:

  • Pour boiling water over oatmeal. Let it cool, and add all other ingredients 1 at a time.
  • Bake at 350 for 30 minutes.
  • While cake is baking, mix all topping ingredients together, when cake comes out of oven, top w/ the topping mixture and put it under the broiler for 3 minutes---be careful not to burn, watch it!
  • Serve warm or cooled.

Nutrition Facts : Calories 673.8, Fat 41.8, SaturatedFat 14, Cholesterol 52.7, Sodium 447.9, Carbohydrate 71.4, Fiber 3.4, Sugar 50.9, Protein 7

OATMEAL CAKE



Oatmeal Cake image

This old-fashioned oatmeal cake is made from delicious rolled oats and topped with a toasted coconut and pecan topping that you will die for! This cake is an oldie but a goodie!

Provided by Alyssa Rivers

Categories     Dessert

Time 47m

Number Of Ingredients 18

1 Cup Rolled Oats
1 ¼ Cup Boiling Water
½ Cup Unsalted Butter (Softened)
½ Cup Granulated Sugar
½ Cup Brown Sugar (Packed)
2 Eggs
1 1/3 Cup All Purpose Flour
1 Teaspoon Baking Soda
½ Teaspoon Salt
1 Teaspoon Ground Cinnamon
¼ Teaspoon Ground Nutmeg
1 Teaspoon Vanilla Extract
¼ Cup Unsalted Butter (Melted)
3 Tablespoons Milk
1 Teaspoon Vanilla Extract
½ Cup Brown Sugar (Packed)
1 Cup Sweetened Shredded Coconut
½ Cup Chopped Pecans (Optional)

Steps:

  • Preheat the oven to 350°. Grease a 9x13 pan and set it aside.
  • In a medium bowl add the oats and boiling water. Let stand while the rest of the batter is prepared.
  • In a large bowl beat the butter and both sugars on medium high until light and fluffy. Add the eggs and mix until combined.
  • In a medium bowl whisk together the flour, baking soda, salt, cinnamon, and nutmeg together. Add the flour mixture to the butter mixture and mix until combined. Add the vanilla and soaked oats. Mix until combined.
  • Pour the batter into the prepared baking pan and bake for 30-40 minutes, until a toothpick comes out clean from the center of the cake.

Nutrition Facts : Calories 313 kcal, Carbohydrate 36 g, Protein 3 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 58 mg, Sodium 228 mg, Fiber 2 g, Sugar 30 g, UnsaturatedFat 7 g, ServingSize 1 serving

OLD-FASHIONED IRISH OATMEAL CAKE RECIPE - (4.3/5)



Old-Fashioned Irish Oatmeal Cake Recipe - (4.3/5) image

Provided by á-25138

Number Of Ingredients 19

ICING:
1 cup old-fashioned oatmeal
1 1/4 cup boiling water
1 stick unsalted butter, softened to room temperature
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
6 tablespoons unsalted butter, softened to room temperature
2/3 cup brown sugar
3/4 cup chopped walnuts
1 cup flaked coconut
1 teaspoon vanilla
2 tablespoons cream, optional

Steps:

  • Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan. In a small, bowl, combine the oatmeal with the boiling water and let it sit for 20 minutes. In a medium bowl, cream the butter, brown sugar, and white sugar. In a small bowl, whisk the eggs and vanilla together. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt together until well blended. Add the egg mixture to the oatmeal mixture and stir until combined. Then add the sugar/butter mixture to the egg/oatmeal mixture and stir until combined. Add the egg/oatmeal mixture to the flour mixture and stir until combined. Pour into baking pan and bake about 30 to 35 minutes until golden brown and a toothpick comes out clean. While cake is baking make the icing. In a medium bowl, cream the butter and brown sugar. Add the walnuts, coconut, and vanilla. If you need to thin the icing a bit, add the cream 1 tablespoon at a time. Immediately after you remove the cake from the oven, adjust your oven to "broil". Spread the icing on the hot cake and pop it under the broiler until it's a bit brown and the coconut is toasted. If possible, serve warm.

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