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The cinnamon-brown sugar combination adds sweetness and just the right amount of spice to this oatmeal cake. The cake layers will not rise as high as those of traditional cakesThe Caramel-Pecan Frosting is also online here; just search for it separately. .

Recipe by Cooking Light July 2010

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Recipe Summary test

prep:
50 mins
cook:
45 mins
total:
95 mins
Yield:
16 servings (serving size: 1 slice).
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees.

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  • Coat bottoms of 2 (9-inch) round cake pans with cooking spray (do not coat sides of pan), and line bottoms of pans with wax paper. Coat wax paper with cooking spray, and dust with 1 tablespoon flour.

  • Combine water and oats in a medium bowl; let stand 20 minutes. Beat granulated sugar, brown sugar, shortening, and vanilla at medium speed of a mixer for 5 minutes. Add eggs, 1 at a time, beating well after each addition. Add oatmeal, beating until blended.

  • Lightly spoon 1-1/2 cups flour into dry measuring cups; level with a knife. Combine 1-1/2 cups flour, baking soda, cinnamon, salt, and nutmeg, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

  • Pour batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes on a wire rack; remove from pans. Remove wax paper. Cool completely on wire rack.

  • Place 1 cake layer on a plate; spread layer with 1/2 cup Caramel-Pecan Frosting, and top with the remaining layer. Spread the remaining frosting over the top and sides of cake. Store the cake loosely covered in refrigerator.

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