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My Best Oatmeal Cake

 My Best Oatmeal Cake
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.
6 ServingsPrep: 20 min. + standing Bake: 25 min. + cooling

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 King Arthur Unbleached 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.

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My Best Oatmeal Cake (continued)

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.