Moist and delicious, this cake relies on oatmeal for texture and brown sugar and cinnamon for its appealing flavor. Topped with toasted nuts and an improvised Maple Glaze, Old Fashioned Oatmeal Cake makes a satisfying snack cake or dessert, perfect for sharing with friends and family.
Reliable Recipes
Great! Having intentionally used up the coconut I had on hand to make Chocolate Macaroons a couple of weeks ago, I now take out the recipe for a cake I need to have tomorrow. Apparently it slipped my mind that the cake’s topping calls for a significant quantity of coconut I no longer have. Sigh.
In fact it turns out that I don’t have a number of the items I need. I am in the process of cleaning out my pantry and freezer. For me, that means I refuse to go to the grocery until I absolutely can’t think of anything to make from the ingredients that remain on hand. While it can be inconvenient, for the most part it is a process that works for me.
Now at 10 pm, needing a sweet snack to share at lunch tomorrow, I find I don’t have what I need to make the simple Old Fashioned Oatmeal Cake I had in mind.
I rack my brain for more ideas. Someone in the group doesn’t like chocolate. That eliminates about 90% of the recipes I turn to in a pinch. I don’t have enough pecans to make Pralines. I don’t have any cream cheese so my MIL’s recipe for Chess Squares isn’t an option. Apparently it is time to improvise.
Late Night Improvisation
Turning back to the Old Fashioned Oatmeal Cake, I check the recipe. Another topping will have to suffice. The next problem; I am low on butter. Fortunately, I have oil. I also notice that this cake sounds awfully sweet so I choose to cut back on the sugar. It turns out I don’t have the right size pan, the one specifically called for in the directions…
I take a deep breath and start making the recipe with what I have on hand.
What I end up with is a moist and delicious snack cake that I can’t stop eating. The cake has a bit of texture from the oatmeal but not as much as it would have had with a coconut topping. That’s okay with me. Some toasted walnut bits add a nice crunch sprinkled over a drizzling of Maple Glaze. I think it might be nice to add some toasted walnuts to the cake batter too but it isn’t necessary. As it is, this Old Fashioned Oatmeal Cake is very good. I will certainly be making it again.
Updated by Necessity – Old Fashioned Oatmeal Cake
Course: DessertCuisine: AmericanDifficulty: Easy12
servings25
minutes35
minutes1
hourMoist and delicious, Old Fashioned Oatmeal Cake is dressed up with a drizzle of Maple Glaze and a handful of toasted walnut bits.
Ingredients
- Cake:
1 cup uncooked oatmeal (soaked in 1 1/3 cups of boiling water for 20 minutes)
1/2 cup sugar
1 cup brown sugar, firmly packed
1/2 cup butter, melted
1/2 cup oil
2 eggs
1 1/2 cups flour
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoons salt
- Maple Glaze:
1 cup powdered sugar
2 Tablespoons maple syrup
1 teaspoon milk
1/2 cup toasted walnuts (or pecans)
Directions
- Cake:
- Grease a glass baking dish. (Though the recipe calls for a 7 1/2 x 12 inch pan, I didn’t have one. I used a 9 X 13 inch pan, instead. If you use the smaller size pan the cake will need to bake an additional 10 to 15 minutes.) Set aside.
- In a large bowl, combine the sugars, butter and oil.
- Add the eggs and beat well after each addition.
- Combine dry ingredients stirring with a wire whisk.
- Add dry ingredients to the creamed mixture. Stir in vanilla.
- Add oatmeal and stir until combined.
- Pour batter into the prepared pan. Bake at 325F for approximately 35 minutes. Cake will be done when it springs back after being lightly touched in the center and sides start to pull away from the pan. Remove from oven and cool on a wire rack.
- Maple Glaze:
- In a small bowl, stir together the powdered sugar, maple syrup and milk.
- Drizzle glaze over cooled cake.
- Immediately sprinkle with toasted walnut bits.
Notes
- Recipe Source: History by Food, and other cookbooks from my hometown.
- If you would like to make this cake with the coconut frosting in the original recipe (instead of the Maple Glaze) you will need – 1 cup brown sugar, I Tablespoon butter, 1 cup shredded coconut, 1/2 cup chopped pecans and 1/3 cup evaporated milk. Cream together the sugar and butter. Fold in the coconut and pecans. Moisten with the evaporated milk. Spread the mixture over the top of the cake, then place it under the broiler for a few minutes until the frosting is bubbly.
I love this cake! I also love the way you've done the icing. So Pretty! 😉
Oh, have mercy! Baked up heaven.
I'm so happy to have "met" you on another blog. This cake will be on our cakestand very soon! And, I can't wait to try your cinnamon rolls. We love them but my recipe necessitates me arising before the crack of dawn to prepare them!
Best,
Bonnie
Lisa you make your cakes look so pretty!
The farm we got our eggs from was Inspiration Plantation. Here's their website: inspirationplantation.com/
They're located in Ridgefield so it would be a bit of a drive from where you live.
This looks like heaven. Seriously, I can see the moisture in the cake through the screen right now. xxSAS
Delicious Lisa:D Good call on the improvising although I am a coconut addict:D
the typical broiled coconut topping is my favorite part of this cake, but i'd give your maple glaze a try. good save, lisa. 🙂
Looks great! Isn't it wonderful when you take a chance and it works?!
This looks like a really delicious and healthy treat. I want to try making something like this for breakfast.
I admire your determination, Lisa. Your version of oatmeal cake looks delicious. I would really like the maple glaze.
Oh I am so drooling over your cake…looks good!
Great job on all the improvising!