Orange Oatmeal Cake Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Grease the bottom and sides of an 8-inch round cake pan; line with parchment paper. Grease top of paper.
• Beat 1 cup sugar, eggs, olive oil, and orange juice together in a large bowl until smooth; add flour, cornmeal, orange zest, baking powder, and salt. Use a whisk to lightly mix the wet and dry ingredients together. Pour the mixture into the prepared pan. Sprinkle remaining sugar over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Cool cake in the pan for 20 minutes. Run a knife along the inside edge of the pan to loosen cake. Invert pan onto a plate to remove cake from pan. Use plate to again invert the cake onto a cooling rack to cool completely.

Steps:

• In a small saucepan, bring the water, orange juice and salt to a boil. Stir in oats and cook for 1 minute or until oatmeal reaches desired consistency. Stir in orange zest. Serve with brown sugar.

Steps:

• Preheat an oven to 400 degrees F. Butter an 8-inch cake pan with 2-inch sides, then dust with sugar and flour.
• Beat the eggs with the sugar to pale yellow ribbons. Beat in the milk, oil and orange zest. In a small bowl, sift the flour with the baking powder, baking soda, and salt. Add the flour mixture to the egg mixture a tablespoon at a time, stirring well after each addition.
• Pour batter into prepared cake pan and bake for 45 to 55 minutes or until middle of cake springs back when lightly touched. Remove cake from oven, let cool slightly on a rack, then invert and cool completely.
• Meanwhile, prepare the syrup: Use a sharp paring knife to cut the orange rind off the orange used for zest and the remaining orange, leaving the bitter white pith on the orange. Cut the skin into very thin strips and reserve. Cut away and discard the white pith, remove the orange supremes, and reserve.
• In a large saucepan, combine the orange juice, sugar, and thin orange strips. Bring to a simmer and cook for 30 minutes, or until a thick syrup. Strain the syrup and reserve the orange strips, along with 1/2 cup of the syrup. Use a toothpick to poke holes in the top of the cake, then pour the warm strained syrup all over the cake so that it soaks through.
• Place the remaining 1/2 cup syrup in a small saucepan, bring to a simmer and reduce to a few tablespoons. Use a spatula to spread the thick glaze over the top of the cake. Place cake on a serving platter, and arrange the reserved orange strips and orange supremes on top of the cake.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Beat butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Stir egg white and applesauce into butter mixture until just combined into a dough. Add orange juice with pulp and orange zest to the dough; stir.
• Mix flour, oats, walnuts, baking soda, cream of tartar, and cinnamon in a separate bowl; fold into the dough until evenly incorporated.
• Drop by heaping tablespoon onto prepared baking sheets.
• Bake in preheated oven until bottom of cookies are lightly browned, 10 to 12 minutes. Cool on baking sheets 2 to 3 minutes before moving to wire racks to cool completely.

Steps:

• Heat the oven to 350 degrees. Prepare the pan: Butter an 8-inch square baking pan. Line the pan with parchment paper, leaving a 2-inch overhang on two sides. Butter the parchment.
• Transfer the orange chunks and milk to a high-speed blender (or food processor) and process until it is the texture of smooth applesauce. (You should have about 1 generous cup.)
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
• In a large bowl with an electric mixer, beat the butter and granulated sugar on medium until light and fluffy, about 3 minutes. Add the eggs, one at a time, scraping down the bowl as needed.
• Add half the flour mixture and beat just until combined. Beat in the orange mixture, then beat in the remaining flour mixture. Transfer the batter to the prepared pan and smooth the top.
• Bake the cake until a toothpick inserted into the center comes out with moist crumbs attached, 35 to 40 minutes. Transfer to a rack to cool for 20 minutes. Then, using the parchment, transfer the cake to a rack to cool completely.
• While the cake cools, prepare the glaze, if using: In a small bowl, whisk together the confectioners' sugar, orange zest and orange juice. (Use a little less juice for a thicker glaze that will sit on top of the cake, or add a little more juice for a thinner glaze that will soak into the cake.)
• Spread the glaze over the cooled cake, then slice to serve. Store leftovers well-wrapped at room temperature for up to 3 days.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
• In a small bowl, pour boiling water over oats. Mix well, and cool.
• In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
• Bake for 35 minutes.
• While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Steps:

• Pour water over oats, let stand.
• Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
• Pour batter into a 9 x 13 inch pan.
• Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
• To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
• Pour this coconut concoction over the hot cake.
• Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.