Cinnamon Oatmeal Cake

    Cinnamon Oatmeal Cake

    (87)
    3saves
    50min


    77 people made this

    This is a recipe for a quick cinnamon oatmeal cake that 's hearty enough to serve for breakfast or brunch.

    Ingredients
    Serves: 24 

    • 1 1/4 cups (315ml) boiling water
    • 1 cup (150g) quick cooking oats
    • 125g butter
    • 3/4 cup (110g) packed brown sugar
    • 3/4 cup (160g) white sugar
    • 2 eggs
    • 1 teaspoon vanilla essence
    • 1 teaspoon bicarb soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 1/2 cups (185g) plain flour
    • 1/2 cup raisins

    Directions
    Preparation:25min  ›  Cook:25min  ›  Ready in:50min 

    1. Pour the boiling water over the quick oats and let stand for 20 minutes.
    2. Preheat oven to 180 degrees C. Lightly grease one 20x30cm baking pan.
    3. Cream the butter with the sugar until light. Beat in the eggs. Then add the oats and vanilla, mixing well.
    4. Combine the bicarb soda, salt, cinnamon and flour. Mix until combined. Add the raisins to the flour mixture and coat well.
    5. Add the raisin and flour mixture to the oatmeal mixture and stir to combine. Pour the batter into the prepared pan.
    6. Bake for 25 minutes or until a tester inserted near the centre comes out clean. Dust with icing sugar or serve with whipped topping, if desired.
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    Reviews and Ratings
    Global Ratings:
    (87)

    Reviews in English (86)

    by
    30

    I made this for my family of six. Most of us loved it, but my teenage son thought it was kind of sweet. He still ate it all. LOL My only comment would be that I used a 9 X 13 pan and that was plenty big. The cake was less than an inch tall using that pan. I've never seen a 13 X 15 pan, but I can't imagine it would have given me a very thick cake if I had used one. We'll definitely be making this again! Thanks!  -  16 Jan 2002  (Review from Allrecipes USA and Canada)

    by
    23

    Wow!! This was super easy and delicious. I baked it in a round pan (a 9x13 would have been too big, i think) and had a bit extra left over for a few muffins. I ommitted the raisins and added a crumb topping (1/4 cup flour, 1/4 cup brown sugar, 1 TB butter). Definitely will make this again!!  -  31 Mar 2007  (Review from Allrecipes USA and Canada)

    by
    19

    This was fabulous ! I used a 9x13 pan and increased the ingredients for 32 servings and it raised all the way to the top of the pan. I served it to a group of 16 and it was gone !!! No leftovers for me to bring back home. Everyone commented how moist and flavorful it was and several want the recipe. I did not add the raisins since I did not have any but I don't think it would have made that big of a difference. This cake is wonderful.  -  12 Mar 2008  (Review from Allrecipes USA and Canada)

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