OATMEAL CAKE II
This a quick cake that 's hearty enough to serve for breakfast or brunch.
Provided by Glenda
Categories Desserts Cakes Coffee Cake Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Pour the boiling water over the quick oats and let stand for 20 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x15 inch baking pan .
- Cream the shortening with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.
- Combine the baking soda, salt , cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.
- Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until a tester inserted near the center comes out clean. Dust with confectioners' sugar or serve with whipped topping, if desired.
Nutrition Facts : Calories 141.2 calories, Carbohydrate 23.8 g, Cholesterol 25.7 mg, Fat 4.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 2.6 g, Sodium 136.6 mg, Sugar 14.8 g
OATMEAL CAKE
This cake recipe was given to me in 1967 when I was a brand new bride by a neighbor, Ethelda Wagner. What a dear woman she was. And her cake is fantastic!
Provided by Ann Arber
Categories Dessert
Time 55m
Yield 1 9x13 pan, 9 serving(s)
Number Of Ingredients 15
Steps:
- Pour boiling water over oatmeal.
- Set aside to cool.
- Cream sugars and butter.
- Add: oatmeal, flour,soda,cinnamon, eggs, vanilla.
- Bake at 350 for 30-40 minutes in a greased and floured 9x13 pan.
- Make icing.
- Mix all icing ingredients,and spread on hot cake.
- Put under broiler for a few minutes til bubbly.
Nutrition Facts : Calories 553, Fat 18, SaturatedFat 10.7, Cholesterol 86, Sodium 297.3, Carbohydrate 95.8, Fiber 2.2, Sugar 71.6, Protein 5.3
OATMEAL-GLAZED BREAKFAST CAKE
This hearty cake is packed with oats, flavored with cinnamon and topped with a warm glaze made with more oats, shredded coconut and nuts. We used pecans, but feel free to use whatever you have on hand. It's a great way to clean out the pantry and simple enough for kids to help with. Bake one on a Sunday and enjoy it all week long for breakfast or as a snack! It's delicious at room temperature or lightly warmed in the microwave.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 12 to 16 servings
Number Of Ingredients 21
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
- Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
- For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
- Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week.
VANILLA SPICE OATMEAL
Provided by Ellie Krieger
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a medium saucepan, bring the water and salt to a boil. Stir in the oats and raisins, reduce the heat to low and simmer, stirring occasionally, uncovered, for 5 minutes.
- In the meantime, place nuts, if using, in a dry skillet over a medium-high flame, and toast, stirring frequently, until golden and fragrant, about 5 minutes. Set aside.
- When the oats are cooked remove pan from the flame and stir in the vanilla and nutmeg. Swirl in the brown sugar and place the oatmeal in serving bowls. Pour 1/4 cup of milk on top of each bowl, and top with toasted nuts and a sprinkle of cinnamon.
- Note: For a quicker version using quick cooking or plain instant oatmeal: Cook the oatmeal according to the directions on the package. Stir raisins, brown sugar, and nutmeg into the cooked oatmeal. Top with milk, nuts (toasted or un-toasted) and cinnamon.
Nutrition Facts : Calories 255 calorie, Cholesterol 4 milligrams, Sodium 40 milligrams, Carbohydrate 51 grams, Protein 8 grams
BASIC VANILLA CAKE
Provided by Food Network Kitchen
Time 1h
Yield two 9-inch cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust the pans with flour, tapping out the excess.
- Whisk 3 cups flour, the baking powder and salt in a bowl until combined. Beat 2 sticks butter and the sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to medium; beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the vanilla. (The mixture may look separated at this point.) Beat in the flour mixture in 3 batches, alternating with the milk, beginning and ending with flour, until just smooth.
- Divide the batter between the prepared pans. Bake until the cakes are lightly golden on top and a toothpick inserted into the middle comes out clean, 30 to 35 minutes. Transfer to racks and let cool 10 minutes, then run a knife around the edge of the pans and turn the cakes out onto the racks to cool completely. Remove the parchment. Trim the tops of the cakes with a long serrated knife to make them level, if desired.
THE BEST VANILLA CAKE
We love the light texture that cake flour gives baked goods, but we didn't want you to buy a whole box of it. So we used a cheat-all-purpose flour mixed with cornstarch. Cornstarch blocks the formation of gluten in the flour and makes the cake airy and tender. We also added 3 tablespoons of vegetable oil, an old baker's trick, to ensure that the cake stays moist. The heavy cream keeps the frosting light and fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield 10 servings
Number Of Ingredients 18
Steps:
- For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Lightly coat two 9-inch cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds; lightly coat the paper with nonstick spray.
- Whisk together the flour, cornstarch, baking powder, salt and baking soda in a large bowl until combined. Beat the butter, granulated sugar, oil and vanilla with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs and yolks one at a time, beating to blend between additions and occasionally scraping down the sides and bottom of the bowl until the batter is completely combined, smooth and creamy. With the mixer on low, add the dry ingredients in 3 additions, alternating with the buttermilk, beginning and ending with the dry ingredients.
- Scrape the batter evenly into the prepared pans. Smooth the tops. Bake, rotating the pans from left to right halfway through, until the cakes are a light golden brown and a tester inserted into the centers comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 30 minutes. Run a knife around the sides of the cakes and invert onto the wire rack. Remove the parchment and let the cakes cool completely.
- For the frosting: Beat the butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Reduce the speed to low and gradually mix in the confectioners' sugar until completely smooth. With the motor running, drizzle in the heavy cream, vanilla and salt. Increase the speed to high and beat until the frosting is light and fluffy, about 2 minutes.
- To assemble the cake: Place one cake, domed-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over the top. Place the remaining cake, domed-side up, on top. Spread the top with 1 1/2 cups of the frosting. Frost the sides of the cake with 1 1/2 cups of the frosting and smooth out completely to make an even crumb coat. (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
- Spread the remaining frosting over the top and sides, smoothing it out.
CLASSIC VANILLA CAKE
The name says it all: This is the one to serve at birthdays and other celebrations that call for the perfect version of a traditional American layer cake. The oil in the batter keeps the cake moist, and the simple American buttercream is sweet and fluffy.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 12 servings
Number Of Ingredients 14
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, and then the vanilla until combined.
- Alternate folding the flour mixture and the milk into the batter with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. Divide the batter evenly between the prepared pans.
- Bake the cakes on the same oven rack until golden on top and the centers spring back to the touch, 35 to 40 minutes. Rotate the pans about halfway through if they seem to be browning unevenly. Let cool in the pans about 10 minutes, then turn out onto cooling racks and let cool completely.
- For the frosting: While the cakes cool, beat the butter and salt in a large bowl with an electric mixer on medium speed until smooth. Gradually beat in the confectioners' sugar. Once it's all been added, increase the speed to medium-high, and beat until white and fluffy. Add 2 tablespoons of the milk, and beat to incorporate. Beat in the remaining milk, one tablespoon at a time (the frosting will be spreadable but not runny).
- To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
GRANDMA SNYDER'S OATMEAL CAKE
This is a great cake for any sweet tooth. It is good served hot too.
Provided by Pam Haycraft
Categories Desserts Cakes Spice Cake Recipes
Yield 18
Number Of Ingredients 18
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.
Nutrition Facts : Calories 405 calories, Carbohydrate 57 g, Cholesterol 47.4 mg, Fat 18.8 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 243.9 mg, Sugar 44.5 g
EASY VANILLA CAKE
This vanilla cake is like, the best cake I have ever made. It's not too bland, and it's not too sweet. This is great for all occasions and easy to do in your spare time.
Provided by Sapphire Bang
Categories Desserts Cakes Yellow Cake Recipes
Time 1h45m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake tin with cooking spray and line with parchment paper.
- Mix flour, sugar, baking powder, vanilla extract, and salt together in a bowl. Add eggs, milk, and vegetable oil. Mix by hand or use an electric mixer on low speed until smooth. Add more flour if batter is too runny. Pour into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
- Remove from the oven and let cool, 15 to 30 minutes. Transfer to the refrigerator to chill slightly, 15 to 30 minutes more. Slice the cooled cake through the middle to make 2 layers.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 47 g, Cholesterol 57.3 mg, Fat 18.6 g, Fiber 0.9 g, Protein 5.9 g, SaturatedFat 3.3 g, Sodium 206.6 mg, Sugar 21.2 g
OATCAKES
Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.
Provided by EArlene
Categories Bread Quick Bread Recipes Biscuits
Time 45m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
- Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
- Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
- Bake in the preheated oven until golden brown, 20 to 30 minutes.
Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g
VANILLA OAT CAKE
Make and share this Vanilla Oat Cake recipe from Food.com.
Provided by Erica Vasta
Categories Breads
Time 30m
Yield 1 "9x13 inch cake"
Number Of Ingredients 11
Steps:
- (1 cup= 2 1/2 dl).
- Preheat oven to 400.
- Mix all the ingredients for the cake (in no special order) in a mix master for approximately 4 minutes or until well blended and slightly fluffy spread on a greased or lined 9 by 13" pan.
- Mix all the ingredients for the topping and pour over the top.
- (the idea is to leave some patches bare and get a marble effect) cook for 20 minutes or until inserting a toothpick in the center comes out clean.
- (the cake may look undercooked).
- let the cake stand for about 10 minutes.
Nutrition Facts : Calories 4314, Fat 270.2, SaturatedFat 163.6, Cholesterol 868.1, Sodium 3807.1, Carbohydrate 402.5, Fiber 29.6, Sugar 7.4, Protein 79.3
THE BEST OATMEAL CAKE
I found this recipe from allrecipes.com. I have tried different oatmeal cake recipes and this is by far the best one. I make one for my dad every year for his b-day and he just loves it and can never stop talking bout how good and moist it is.
Provided by cnpick05
Categories Dessert
Time 55m
Yield 18 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350. Grease a 9x13 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 minute.
- 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 spoonfulls on top of cake. Spread evenly nad carefully. Broil for 2-5 minute until topping is bubbling and lightly browned.
Nutrition Facts : Calories 294.9, Fat 12.3, SaturatedFat 7.8, Cholesterol 50.9, Sodium 224.3, Carbohydrate 44.8, Fiber 1, Sugar 33.3, Protein 2.8
SUPER MOIST OATMEAL CAKE
It's funny how two families can come together with both serving the same delicious oatmeal cake! Both of my Grandmother's made this wonderful cake when I was young and I love making it for anyone & everyone now.
Provided by Chocolate Lover 1969
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 16
Steps:
- Pour boiling water over oats and let stand for 20 minutes.
- Preheat oven to 350 degrees.
- Cream, until light & fluffy, the white sugar, brown sugar and shortening.
- Add eggs, mixing well.
- Add oatmeal mixture, beat.
- Add flour, cinnamon, baking soda and vanilla, again mixing well.
- Pour into a well greased 9x13 inch casserole dish.
- Bake for 30-35 minutes.
- * Mix together ALL of the icing ingredients and spread over hot cake. Place back in the oven, for an additional 7-10 minutes.
OAT CAKE WITH COCONUT TOPPING (LOW FAT)
A lowfat, rich tasting dessert. Don't use "diet" margarine, since water content is too high.
Provided by Outta Here
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Coat an 8-inch round or square cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
- Preheat oven to 350-degrees.
- Bring milk to a simmer in a small saucepan.
- Stir in 1/4 cup oatmeal. Bring to a boil, and remove from heat.
- Spoon mixture into a small bowl; let cool.
- Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small bowl; set aside.
- Combine 1/2 cup granulated sugar and 2 tablespoons margarine in a large bowl; beat at medium speed of a mixer until blended.
- Add applesuace, vanilla, and egg; beat until blended.
- Add flour mixture and oatmeal mixture; beat until well blended.
- Pour batter into prepared pan.
- Bake 25 minutes or until wooden pick inserted into center comes out clean. Remove from oven; set aside on a wire rack.
- Combine the brown sugar, evaporated milk, and 1 tablespoon margarine in a small saucepan; bring to a boil over medium heat, and cook 30 seconds.
- Stir in 1/4 cup oatmeal, walnuts, and coconut; cook 30 seconds.
- Spread over cake; broil 2 minutes or until lightly browned.
- Let cool on wire rack.
Nutrition Facts : Calories 243.7, Fat 8.2, SaturatedFat 2.2, Cholesterol 27.3, Sodium 202.3, Carbohydrate 39, Fiber 1.3, Sugar 24.3, Protein 4.4
SARA JANE'S OATMEAL CAKE
This is the BEST CAKE I have ever eaten! A moist cake made with oats, and lightly spiced with nutmeg is topped with a broiled coconut icing. Not too sweet, not too dry, just amazing.
Provided by AMI13
Categories Desserts Cakes Spice Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- In a small bowl, stir oats into boiling water. Set aside to soak for 20 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
- In a medium bowl, cream together the white sugar, 1 cup brown sugar and shortening until smooth. Beat in the eggs one at a time. Sift in the flour, baking soda, salt and nutmeg; stir just until moistened. Mix in the soaked oats. Pour into the prepared pan, and spread evenly.
- Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Turn the oven to the broil setting and let it heat up.
- In a small bowl, stir together the melted butter, 1/2 cup brown sugar, heavy cream, coconut and vanilla. Spread over the top of the cake. Broil for a few minutes, just until the coconut is lightly browned.
Nutrition Facts : Calories 433.6 calories, Carbohydrate 61.6 g, Cholesterol 49.7 mg, Fat 20 g, Fiber 2 g, Protein 4.1 g, SaturatedFat 9.7 g, Sodium 265.6 mg, Sugar 44 g
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