Recipes for "oatmeal cake"

Gather all ingredients.

Pour the boiling water over the quick oats and let stand for 20 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.

Beat sugar and butter together in a large bowl with an electric mixer until creamy. Beat in eggs, then mix in oats and vanilla.

Combine baking soda, salt, cinnamon, and flour; mix until combined. Add the raisins to flour mixture and coat well.

Add raisin and flour mixture to the oatmeal mixture and stir to combine.

Pour cake batter into the prepared pan.

Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, about 35 minutes.

In a medium mixing bowl, sift together flour and baking powder. Add the remaining ingredients and stir to combine.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each cake. Cook until bubbles form in the cakes. Flip and cook the other side. Serve warm with syrup or jam.

Preheat oven to 350 degrees F (175 degrees C). Grease one 8x8 inch pan.

In a large bowl, mix together the rolled oats and butter. Mix in boiling water. Set aside to cool.

Beat together the brown sugar, eggs and vanilla; add to cooled oat mixture and mix well.

Sift together the flour, baking soda, baking powder, salt and cocoa. Add to wet ingredients and mix well. Spread into the prepared pan.

Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, allow to cool, and remove pan.

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.

Mix milk and vinegar together in a bowl.

Stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. Mix oats into sugar mixture. Stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. Pour batter into the prepared baking dish.

Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.

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.

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine boiling water and oats. Stir, then set aside for 40 minutes. Sift together the flour, baking soda, cinnamon, nutmeg and cloves. Set aside.

In a large bowl, cream together 1/2 cup butter, 1 cup brown sugar and 1 cup white sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the vanilla. Beat in the oat mixture. Gradually beat in the flour mixture. Pour batter into prepared pan.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is baking prepare topping.

In a medium bowl, cream 3 tablespoons butter and 3/4 cup brown sugar until smooth. Beat in 1 egg and 3 tablespoons milk. Stir in coconut and pecans. Spread over hot cake. Return cake to oven for 10 minutes or until the topping is golden. Cool and cut into squares.