Butterscotch Chip Oatmeal Cake

Fall cakes don't get much better than this -- moist, fluffy cake gets topped with chopped pecans and melty butterscotch pieces. Get ready to dig in!

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3.5 by 21 people

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  • Makes: 20 servings
  • Prep: 25 mins
  • Stand: 10 mins
  • Bake: 40 mins

Butterscotch Chip Oatmeal Cake

Directions

  1. Preheat oven to 350 degrees F. Place oats in a large bowl. Pour the boiling water over oats; let stand for 10 minutes. Grease and flour a 13x9x2-inch baking pan; set aside.
  2. Add granulated sugar, brown sugar, and butter to oats mixture; stir until butter is melted. Stir in eggs until combined. Stir in flour, baking soda, orange peel, and salt until combined. Stir in 1 cup of the butterscotch pieces.
  3. Pour batter into the prepared pan. Sprinkle with pecans and the remaining butterscotch pieces. Bake in the preheated oven about 40 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack.
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Nutrition Facts (Butterscotch Chip Oatmeal Cake)

  • Per serving:
  • 294 kcal ,
  • 13 g fat
  • (6 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 33 mg chol. ,
  • 167 mg sodium ,
  • 43 g carb. ,
  • 2 g fiber ,
  • 30 g sugar ,
  • 4 g pro.
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21 Ratings

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