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My Best Oatmeal Cake

A super-moist bundt cake infused with cinnamon and sprinkled lightly with powdered sugar was one of my mother’s greatest recipes, and I started making it when I was about 12.&emdash;Phyllis Eismann Schmalz, Kansas City, Kansas
  • Total Time
    Prep: 20 min. + standing Bake: 25 min. + cooling
  • Makes
    6 servings

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
  • 1large egg, room temperature
  • 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 in 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.
Nutrition Facts
1 slice: 296 calories, 9g fat (2g saturated fat), 35mg cholesterol, 222mg sodium, 50g carbohydrate (34g sugars, 1g fiber), 4g protein.

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