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Leftover Oatmeal Cake

by on August 18, 2009 in Cakes, Desserts August 18, 2009 CakesDesserts
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep:

Cook:

Level: Easy

System:

10

Description

A tasty way to use up leftover oatmeal.

Ingredients

  • ½ cups Butter Or Oil
  • 2 cups Brown Sugar
  • 2 whole Eggs
  • 1 teaspoon Vanilla
  • 2 cups Cooked Oatmeal
  • 1-½ cup Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1 teaspoon Cinnamon
  • Optional Additions: Shredded Coconut, Chopped Nuts, Diced Apple.

Preparation

Preheat oven to 350F.

Cream together the butter (or oil), sugar, eggs, vanilla and oatmeal. Then sift together flour, baking soda, baking powder, salt and cinnamon. Add to creamed mixture and mix well.

Pour into greased and floured 9 x 13 cake pan. Bake for 35 minutes or until it tests done.

Top with either cream cheese icing, caramel icing or a caramel glaze with chopped nuts and coconut.

For a less sweet breakfast cake, reduce sugar to 1 1/2 cups or less.

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2 Reviews

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Avatar of sarah8

sarah8 on 8.25.2012

Very nice! I adjusted the amount of sugar and spices since I was working with oatmeal that was already sweetened with cinnamon and raisins. The kids enjoyed it, so it’s a hit, thanks!

Avatar of seven

seven on 9.8.2011

I’ve made this twice and was very pleased both times. Best way to use leftover oatmeal of all that I’ve tried. I added 1/2 c. unsweetened coconut, 1 c. chopped dried apricots (our favourite) or dried cranberries and 1/2 c. chopped pecans. Moist and delicious! I will point out that mine took just over an hour to cook in my stoneware 13×9. Much longer than directed in the recipe, but now that I know that we will plan accordingly.

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