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My Best Oatmeal Cake Recipe

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My Best Oatmeal Cake is a super-moist bundt cake infused with cinnamon and sprinkled lightly with powdered sugar. “It was one of my mother’s greatest recipes; I started making it when I was about 12,” says Phyllis.

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My Best Oatmeal Cake Recipe

Prep: 20 min. + standing Bake: 25 min. + cooling

Yield: 6 Servings

20 25 45

Ingredients

1/2 cup quick-cooking oats
3/4 cup boiling water
1/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Confectioners' sugar, optional

Directions

Place oats in a small bowl; add boiling water. Let stand for 20 minutes.
In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined.
Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 6 servings.

Nutritional Facts 1 slice (calculated without confectioners' sugar) equals 296 calories, 9 g fat (2 g saturated fat), 35 mg cholesterol, 222 mg sodium, 50 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as My Best Oatmeal Cake in Cooking for 2 Winter 2008, p17

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Reviews for My Best Oatmeal Cake (3)

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My Best Oatmeal Cake

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Reviewed on Oct. 05, 2011 by kiddyhawk

Should have realized that the cake would turn out to be very flat. Perhaps my bundt pan was too big. However, even if the pan was to large, the quality of this cake is very poor - too moist and lacks flavor. Also, directions should have indicated to flour the pan as my cake stuck to the bottom in a few places. All in all, a poor recipe.

Reviewed on Mar. 29, 2011 by sipper

Made this for the second time substituting Splenda for baking for the white sugar, white whole wheat flour for the white flour and an extra 1/4 tsp. of cinnamon plus 1/4 tsp. pumpkin pie spice. A little healthier, a little spicier, more my personal taste.