My Best Oatmeal Cake
Total TimePrep: 20 min. + standing Bake: 25 min. + cooling
It gets 4 stars for flavor and texture, but loses one because I can't imagine how anyone got a bundt cake out of it! Would love to know why a fluted pan is necessary as I had a very smalll amount of batter once it was mixed, and it barely took up an inch's worth of space in my pan. I think I'll just put it in a square pan next time.That said, it had a lovely texture and was very delicious. (It's almost gone and I just made it last night.) I used whole wheat white flour, and used 2 heaping teaspoons of cinnamon, 1/2 teaspoon of freshly grated nutmeg, and a 1/2 teaspoon of pumpkin pie spice. A really tasty treat, but definitely not the size & shape I expected after looking at the photo. Will definitely make it again though, it's a huge hit.
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.
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.
Delicious! Not too sweet, and moist. Will try with whole wheat flour to make it even healthier