Oatmeal Cake | Recipes

Oatmeal Cake

(21) Ratings:
Prep Time:
Baking Time:
Makes:16 servings
Freezing:excellent

Oatmeal isn’t just for breakfast! This recipe combines hearty oatmeal with brown sugar, chopped nuts and fragrant cinnamon.

Ingredients

Cake

1¼ cups 300 mL boiling water
1 cup 250 mL Robin Hood® Oats
1 2/3 cups 400 mL Robin Hood Original All Purpose Flour
1 tsp 5 mL baking soda
½ tsp 2 mL baking powder
½ tsp 2 mL salt
1 tsp 5 mL cinnamon
½ cup 125 mL butter, softened
¾ cup 175mL granulated sugar
¾ cup 175 mL packed brown sugar
2 eggs

Topping

¼ cup 50 mL butter
¼ cup 50 mL packed brown sugar
2 tbsp 30 mL milk or cream
¾ cup 175 mL flaked coconut
½ cup 125 mL chopped nuts

Directions

  1. Preheat oven to 350°F (180°C). Grease a 9” (2 L) square baking dish.
  2. Cake: Place boiling water and oats in a small bowl. Set aside.
  3. Combine flour, baking soda, baking powder, salt and cinnamon in a large bowl.
  4. Cream butter and sugars until blended in a separate large mixing bowl. Mixture may be crumbly.
  5. Add eggs, one at a time, beating until light and fluffy, mixture will look curdled.
  6. Stir in oats and flour mixture. Blend thoroughly.
  7. Spread batter into prepared baking dish.
  8. Bake in preheated oven for 45 to 50 minutes or until toothpick inserted in centre comes out clean. Do not remove from pan.
  9. Topping: Melt butter in small saucepan. Stir in remaining ingredients. Spread evenly on hot cake.
  10. Broil 6" (15 cm) below element for 2 to 3 minutes or until bubbly and golden.

Nutritional Information

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