Oatmeal Cake with Vanilla Sauce
Old-fashioned oatmeal cake like mom used to make but taken up 10 notches with the tastiest, rich homemade vanilla sauce.
Servings: 12 servings
Ingredients
Oatmeal Cake
- 1 cup old fashioned rolled oats
- 1 ¼ cups very hot water
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ⅓ cup finely chopped pecans or walnuts optional
- ½ cup butter at room temperature
- 1 cup brown sugar
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
Vanilla Sauce
- ½ cup butter
- 1 cup sugar
- ½ cup heavy whipping cream
- 2 teaspoons vanilla
- ¼ teaspoon salt
Instructions
- Preheat oven to 350 degrees and grease a 9x13 inch baking pan.
- In a medium bowl combine oats and hot water, stir, let soak while you prepare next steps.
- In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and nuts (if including).
- In a large bowl cream together the butter, brown sugar, and sugar for 2-3 minutes. Mix in the eggs and vanilla.
- Mix in oatmeal, then mix in dry ingredients just until combined.
- Spread mixture evenly in prepared pan. Bake for 35 minutes until set and a toothpick inserted in the middle comes out with no wet batter. Allow cake to cool for 15-20 minutes, meanwhile prepare the vanilla sauce.
- In a thick-bottom medium sauce pan (do not use stainless steel) over medium heat, combine butter, sugar, heavy cream, vanilla, and salt. Stir continuously for about 5 minutes until sauce is thick enough to coat the back of a spoon.
- Cut cake into squares, drizzle vanilla sauce over the top, and serve.
Video
Notes
- Be sure to use old fashioned rolled oats in this recipe. If you use steel cut, the cake will not work. Steel cut oats take a long time to cook and the oats will taste nutty and seedy in the cake. You need the whole grains and moistness of the soaked oatmeal.
- This oatmeal cake will keep in the fridge, covered, for up to 5 days.
- Other ways to top this oatmeal cake include a cream cheese frosting, a buttercream frosting, or a simple vanilla glaze.
- You can freeze this oatmeal cake for up to 3 months, though it won't thaw and be nearly as moist, it will still taste delicious!
Nutrition
Calories: 363kcal | Carbohydrates: 70g | Protein: 5g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 314mg | Potassium: 131mg | Fiber: 1g | Sugar: 53g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 1mg
