Oatmeal Cake

Does adding oatmeal to cake make the cake healthier? I don't know, but this cake is delicious, so if it is slightly healthier because of the oatmeal, it is all the better. I found this recipe in Mom's recipe box. While I do not specifically remember this cake, I am not surprised to find this recipe. Mom always tried out new recipes and would often try out recipes that had healthier ingredients, such as oatmeal.

In this cake, by pre-cooking the oatmeal, it really softens and blends in such that the oatmeal is hardly noticeable. For the topping, I used sliced almonds. I really enjoy almond and cinnamon flavor combinations, so this worked well for the cake. The use of both brown sugar and white sugar results in a darker and moister cake. I highly recommend this cake.

Oatmeal Cake 

• 1 1/4 cup boiling water
• 1 cup quick oats
• 1/2 cup butter
• 2 eggs
• 1 cup white sugar
• 1 cup brown sugar
• 1 1/3 cup flour
• 1 tsp. cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 tsp. vanilla

For the topping:

• 6 Tbsp. soft butter
• 2/3 cup brown sugar
• 2 Tbsp. milk
• 1/2 tsp. vanilla
• 1/2 cup nuts or coconut

Cook the oats in the boiling water for 15 to 20 minutes. Meanwhile, cream together the butter, eggs, white sugar, and brown sugar. Blend in the flour, cinnamon, baking soda, salt, and vanilla. Spread the batter in a greased and floured 9x13 pan. Bake at 350 for 40 minutes. While the cake is baking, blend together the topping ingredients. Remove cake from oven and spread the topping over the cake. Bake for 15 minutes longer. Allow to cool. Enjoy!