Oatmeal Cake with Caramel Icing Recipe
- 1-1/4 cups boiling water
- 1 cup quick-cooking oats
- 1/4 cup butter, softened
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 eggs
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup packed brown sugar
- 1/4 cup butter, cubed
- 1/4 cup fat-free milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1-1/2 cups confectioners' sugar
- 1. In a small bowl, pour boiling water over oats; let stand 10 minutes.
- 2. Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a 13x9-in. baking pan coated with cooking spray.
- 3. Bake 18-22 minutes or until a toothpick inserted in center comes out with moist crumbs. Cool completely on a wire rack.
- 4. For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set. Yield: 20 servings.
1 piece: 216 calories, 5g fat (3g saturated fat), 33mg cholesterol, 193mg sodium, 41g carbohydrate (30g sugars, 1g fiber), 2g protein.
Reviews for Oatmeal Cake with Caramel Icing
"Loved it, simple to execute and took into the colleagues at work and it was devoured! Wouldn't change anything. A good crowd pleaser size dessert for sure! Debbie North Van Bc Canada"
"Very good. Certainly different. So moist and the icing added great flavor. Thanks for sharing."
"This is really good. I was skeptical of a cake recipe having so little fat, but it was moist and delicious! I added a little extra cinnamon, nutmeg, and vanilla. It's the flavor of oatmeal cookies in a cake. I didn't think it needed quite that much icing, so the next time I made 1 1/2 cakes with 1 recipe of icing. It's also good without the icing; I think it would be good plain for breakfast or maybe as muffins."
"Delicious - I used old fashioned oats and the texture was fine. It's a new favorite to be made often!"
"sounds wonderfu. , Since I only use old fashion oats, would this change the texture?"
"very good and moist"
"We loved this cake! I put in a heaping tbsp. of cinnamon because my family loves cinnamon. Next time I think I'll add raisins to this recipe."
"This is very easy to prepare!"
"I loved this recipe- easy to make and delicious."
"Simple to make. Great for a weekday treat."
"Made this for the family the next day and got thumbs up from everyone - even my son who hates things made with oats (and I didn't tell him) gave me a thumbs up. Will try adding some nuts next time - definitely a keeper and great for potlucks."
"So moist and delicious... A real crowd pleaser for all ages."
"Two words: SOOOOOOO GOOD!!! :)"
"This is definitely a keeper! As another cook commented, I omitted the applesauce and added 1/2 cup oil. Other comments mentioned how sweet and thick the icing was, so I used only 2/3 cup powdered sugar to make a thin glaze. (Ended up this was way too much glaze, but when you tinker with recipes you have to try it and learn on the way.) While this tasted really good, it kind of overpowered the taste of the cake, which was amazing. The next time I make it I'm going to omit the icing altogether. The picture doesn't do the cake justice. Mine was much more moist than the piece in the picture looks. Oh, and I baked it a total of 32 minutes ... perfect! I'll have to say I was leery of the nutmeg since that's not usually a good flavor for my taste, but I was pleasantly surprised ... it didn't overpower the oatmeal flavor at all. This would make a good substitution for the standard breakfast/brunch coffee cake."
"Tjhis is a favorite in our house. For those who are questioning the sugar grams or sharing concerns about diabetes, this is a TOH receipe, not healthy Cooking. Big Difference. Any TOH recipe can be revamped to lower calories and and make it health-friendly. If I can't convert a TOH recipe, it doesn't go on our table! Here's my alterations:Old fashioned oats for more fiber and they worked fine.Added 3 Tablespoons finely ground flax seedNo butter -- used 2 Tablespoons EVOO and 1 Tablespoon macadamia nut oil (you could use canola or safflower just fine)Reduced brown sugar by 1/3 cup. Substituted Truvia for white sugarUsed Egg BeatersFlour - used half "white" whole wheat flour and half all-purposeIncreases baking soda to 3/4 teaspoonICING:Made half the icing recipe and drizzled it over the top of the cake rather than covered then entire thing. This step helped cut the sweetness, calories, and glucose spike but was just enough to "finish" the cake in fine style."
"Good recipe. Why not put the sugar grams in the nutritional information? I have to watch my sugar intake and it would be nice to know how many grams of sugar are in this. Thanks."
"Not certain where lightness comes into this recipe with all the sugar. Having diabetes in family I have learned to substitute but not with that much sugar would a substitution make it suitable for their diets."
"I first found this recipe in TOH 2 years ago and have made it several times since. My family loves it! I make it in a giant donut shaped pan. It is a hit everytime I serve it."
"This is the best cake I've ever eaten. I did not have applesauce so I used 1/2 cup veg. oil. It turned out great, I also did not have quick cooking oats so I just put regular oats in blender and chopped them corse, worked just fine. The caramel was super easy to make, I'll use it for other cakes."
"I made this cake shortly after reading the recipe in my email! Everyone who has eaten some, asked for more! I did bake it a about 15 minutes longer than the recipe stated...it came out perfectly done. Frosting does indeed set-up FAST! Only downside would be that the frosting, (icing) is very sweet. No one knew that there is oatmeal in this cake! I will be making it again and again, I am sure!"
"I'm a grandma and my grandma passed this one down to me. We never added nutmeg so a nice addition. Also, we just use the brn sugar, butter and vanilla for the frosting. I have since added a half cup or so of coconut and then chocolate chips on top while frosting is still warm. love this. thanks"
"Very yummy - But will cut the sugar quantities next time - just a bit too sweet for our liking. Gave this a 5 star rating though because less sugar is not really a big deal to modify. :)Thanks for sharing."
"I made this cake for a dinner party over the weekend. It was so well liked that not only did everyone have seconds, they are still talking about it. I added a bit more cinnamon & nutmeg and used a 9-inch round cake pan. It needed to cook longer; 27 minutes. The icing was perfect! Already have a request from one of the quests (the birthday boy) to make it again."
"Great cake! The icing made it a little on the sweet side but it was excellent and everyone loved it!"
"We loved this cake. The frosting is a nice balance. It stays really moist even after several days. I did need to bake it longer. It is a keeper!!!"
"Everyone loved this! They especially loved the icing."
"I added a chopped apple and walnuts. I had to bake it an additional 20 minutes as it was raw in the center after 20 minutes in the oven. Perhaps the apple brought too much moisture. Someone in their review described 'the oatmeal bringing a good crunch to the cake'. This appealled to me. My cake had NO crunch! The first day I would say it was just an ok cake. The next day is was so soggy nobody would eat it. I threw the remainder. I will not make this recipe again."
"absolutely delicious !!! worth it !!!"
"forgot the stars!!"
"very good. I used my low sodium"baking soda" & my pleasoning mini mini salt & I'll bet nobody notices the difference. Will make again."
"We loved this cake. The oatmeal adds a nice crunch to it. I might try a different frosting the next time."
"Delicious. I did not add any of the salt, used egg substitute plus omited the 1/2 cup sugar. It was delicious. I took some to work for my co-workers to try it was rated A+ there too. Thanks for the recipe."
"My husband gave this a big thumbs up! I didn't have quick oats so I used regular oatmeal. I simply microwaved water and oats for 2 min and let it sit while I made the rest of the recipe exactly as is. Had a few lumps in my frosting, so maybe I should have sifted the powder sugar. Will do next time. Very tasty cake . It keeps well in the fridge."
"This is the first oatmeal cake I have made. Really liked it, the icing was especially good & it was easy to make."
"I made the cake with the frosting. So delicious!! We love it and so did the people at my sunday school luncheon."
"I'm afraid this was a bit of a disappointment. It did not taste at all like the oatmeal cookies we're used to and I've been making oatmeal cookies for years. It seemed bland to us. Sorry....."
"Very moist and delicious. I took it to work and it disappeared very quickly. Next time I make it I may try adding some raisins or apples."
"This is a tremendous recipe. It was easy to make & oh-so-good. I used brown sugar splenda & added 1/2 cup raisins. I didn't make the icing & this cake was just great without it. A little cool whip did the trick for my husband but I found it to be sensational just as it came out of the pan."
"Very easy to make and doesn't take a lot of time. Not much shopping for this since it takes ingredients I usually have all the time. Quite delightful."
"Just made this today, a dreary, rainy day. This is really comfort food. Delicious!!!!! I used splenda instead of white sugar and it turned out fine."
"I would love to make this. It sounds so delicious and like something I would love. Wish there wasn't so much cholesterol in it. Do you think this could be done with egg whites and canola or olive oil instead of butter."
"I halfed this recipe & baked in 8" sq pan. It was awesome. When I made the frosting - I forgot to halve it ! So I had a little too much but I used it all anyway..A little too sweet but we managed to eat it all. Will definately make again & use the directions."
"This an excellent cake...made it exactly like the recipe...a dead winner! In order to cut down on the calories, though, I did not make the icing but sprinkled with a little powdered sugar when it was completely cooled. The secretaries at my husband's office were delighted and woofed it down with their coffee. Thanks!"
"This is a GREAT recipe. I madw 3 of these cakes and took it to work and before 5 pm there was nothing left. My daughter ate 4 pieces of this cake. GRRRREAT!!!!!"
"My family loved this cake! I will be making this again."
"This was a fabulous cake. Easy to make and hard to resist. Definetly a keeper."
"I added a peeled, chopped apple, used brown sugar Splenda and used part whole wheat flour. Yum!!"
"Delicious! You don't need the icing, it is sweet enough without it. I also added raisins. It really does taste like oatmeal raisin cookies in cake form. Yummy!!!"
"I have a recipe like this .for 30+ years....I add 1 tsp cinn...& for my frosting 1 stick oleo...1C.dark brown sugar ... 1 C. nuts...1/2 C. canned cream .... MELT and stir...pour over cake...Place under a BROILER for a few SECONDS..(.WATCH IT) until brown ...DON'T use milk or lite cream....I haven't tried the choco. idea....use 3 T. cocoa instead of nutmeg and cinn.... BEST cake..."
"This one is a keeper!"
"For those of you that used splenda, how do you substitute? Is it 1/2c per 1/2c? I have not baked with it but would like to try. Thanks so much."
"This is awesome!! I cut the recipe in half and baked in an 8X8 pan and added 1/4 c. of raisins. Nuts would be a good addition too. I used splenda for the regular sugar but did use regular brown sugar in both the cake and icing."
"OK, I tried it with regular oats and Splenda brown and white sugars plus the raisins and it was awesome! I did use real butter though. My husband loved it! This is definitely going in my recipe file!"
"I changed out the sugars with Splenda for Baking and Splenda Brown Sugar and added 1/2 Cup Golden Raisins. I did not Ice the cake with the icing, Instead I dusted it with confectioners sugar in a small sieve. It was great with Coffee, very moist and flavorfull."
"Would this recipe work with regular oats? I don't have quick oats."
"I'm going to try it tonight with Splenda brown sugar in the frosting and regular oats - don't have the quick kind on hand. If I can find this web site again, I'll let you know how it turns out. Will add the raisins per reviews too."
"Sounds excellent and will make this weekend; has anyone made this without the frosting?"
"Pantry friendly! this turned out moist and the icing may seem a bit sweet, but blends in with the cake for a great combo. Get the icing on ASAP as it does set up fast."
"Delicious ! I did add 1/2 cup raisins the batter and it tastes like soft oatmeal cookies. I also used half whole wheat flour as well. Will make again!"
"The only problem with this cake is how much it underminds my self-control. It is out-of-this-world good. Doesn't taste one bit 'light'. 5*plus!"
"haven't made it yet,but looks good."
"Everyone who ate this had no clue it was a healthier recipe. I have already been requested to make it again. My only complaint would be that it was not an easy recipe to bake with the kiddos' help."
"Loved it! I added raisins and it really tasted like an oatmeal cookie. Very easy to make."
"Oh I admit it, my husband and I licked the frosting bowl clean. The cake was good too!I I had everything on hand and it was super easy. Baked for 30 minutes though, probably just my oven."