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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Oatmeal Cake

Makes: 12 servings
Prep 45 mins Cool 2 hrs 20 mins Bake 350°F 40 mins Broil 2 mins
Oatmeal Cake
Ingredients
  • 1/2  cup  butter
  • 2  eggs
  • 1 1/4  cups  boiling water
  • 1  cup  rolled oats
  • 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
  • 3/4  cup  granulated sugar
  • 1/2  cup  packed brown sugar
  • 1  teaspoon  vanilla
  • 1  recipe Broiled Nut Topping
Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside. In small bowl pour boiling water over oats. Stir until combined; let stand 20 minutes. In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan.

3. Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool on wire rack at least 1 hour more.

4. Transfer cake to a baking sheet. Spread Broiled Nut Topping over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.

5. Makes 12 servings.

Broiled Nut Topping
Prep 30 mins Cook 4 hrs Chill  overnight
Ingredients
  • 1/4  cup  butter
  • 2  tablespoons  half-and-half, light cream, or milk
  • 1/2  cup  packed brown sugar
  • 3/4  cup  chopped pecans or walnuts
  • 1/3  cup  flaked coconut
Directions

1. In a medium saucepan combine butter and half-and-half, light cream, or milk. Cook and stir until butter melts. Add brown sugar; stir until sugar dissolves. Remove from heat. Stir in chopped pecans or walnuts and flaked coconut.

Nutrition Facts (Oatmeal Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 410,
  • Fat, total (g) 20,
  • chol. (mg) 70,
  • sat. fat (g) 10,
  • carb. (g) 54,
  • Monosaturated fat (g) 7,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 2,
  • sugar (g) 30,
  • pro. (g) 5,
  • vit. A (IU) 534,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 16,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 273,
  • Potassium (mg) 176,
  • calcium (mg) 81,
  • iron (mg) 2,
  • Other Carb () 4,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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