Cinnamon Craisin Oatmeal Cake
January 13, 2015
Categories: Breakfast, Desserts, Cakes, 8 or 9 Inch, Oats, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Fall/Autumn, Winter, Oven Bake, High Fiber, Make it from scratch, Flour, Kosher Dairy more
"This is yummy recipe I acquired from a friend, it's from the 60's, I modified the original recipe to make it less dense, I also added Craisins, This makes a yummy dessert served warm with cold ice cream. Double this recipe to bake in a 11" x 9", also you can frost after it's cooled"
- Serving Size: 1 (103 g)
- Calories 342.3
- Total Fat - 11.6 g
- Saturated Fat - 6.8 g
- Cholesterol - 50.3 mg
- Sodium - 256.2 mg
- Total Carbohydrate - 57.4 g
- Dietary Fiber - 1.8 g
- Sugars - 38.8 g
- Protein - 4.1 g
- Calcium - 40.9 mg
- Iron - 0.9 mg
- Vitamin C - 0.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Grease bottom of an 8 inch pan. Line with parchment paper and grease again. Lightly flour bottom but do not grease or flour sides of pan. This helps the sides rise evenly with the center for an even top.
Place water in small sauce pan on medium heat. Bring to a boil. Remove from heat and stir in oats and Craisins. Cover and let sit for 20-25 minutes (this softens the oats and plumps the Craisins, creating full flavor. It also allows the mixture to cool before folding it into the batter).
Sift together sifted flour, baking powder, baking soda, spices and salt. Set aside.
In a mixing bowl, cream butter. Add sugars and cream together until well blended. Add egg and vanilla extract. Cream all together on high speed until well light and fluffy.
Fold in cooled oats and Craisins mixture, mix on medium speed for about 30 seconds. Scrape down sides and bottom of bowl.
Gently fold in the flour mixture. Mix on med speed 30 seconds. Scrape down sides and bottom and mix another 30 seconds.
Spoon batter into baking pan. Smooth top evenly with the back of a spoon or spatula.
Bake 30-40 minutes or until center tests done when with a wooden toothpick.
Tips & Variations
No special items needed.