Best 6 Oatmeal Harvest Cake Mom Recipes

Indulge in the comforting goodness of Oatmeal Harvest Cake, a delectable fusion of classic flavors and wholesome ingredients. This delightful cake is a symphony of textures, with a moist, tender crumb and a crunchy oat topping. Baked with a blend of spices, including cinnamon, nutmeg, and ginger, each bite is a warm and inviting experience. The addition of plump raisins and chopped walnuts adds a touch of sweetness and nutty crunch that perfectly complements the hearty oats. Whether you're looking for a cozy breakfast treat, an afternoon snack, or a dessert to impress your loved ones, this Oatmeal Harvest Cake is sure to satisfy.

Accompanying the main recipe are two variations that cater to different dietary preferences: a gluten-free version and a vegan version. The gluten-free variation utilizes a blend of almond flour and oat flour to create a delicious and inclusive alternative. The vegan version, on the other hand, replaces dairy ingredients with plant-based alternatives such as almond milk, coconut oil, and flax eggs, ensuring that everyone can enjoy this delightful treat.

Additionally, the article includes a recipe for a luscious maple glaze that takes the cake to the next level. Drizzle this sweet and sticky glaze over the cooled cake for an extra burst of flavor and a touch of decadence.

With its irresistible aroma and irresistible taste, the Oatmeal Harvest Cake and its variations are sure to become a staple in your kitchen. So gather your ingredients, preheat your oven, and embark on a culinary journey that promises warmth, comfort, and unforgettable flavors.

Check out the recipes below so you can choose the best recipe for yourself!

OATMEAL HARVEST CAKE

Oatmeal Harvest Cake image

Number Of Ingredients 18

Ingredients

1 1/2 cups boiling water
1 cup oatmeal
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs, well beaten
1 1/3 cups flour
1 tablespoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
------------------------------
Crumb Topping:
2 tablespoons soft butter
3 tablespoons brown sugar
3 tablespoons white sugar
4 - 6 chopped Heath candy bars
3 chopped Hershey candy bars
1/2 cup nuts

Steps:

Pour boiling water over oatmeal. Let stand 20 minutes. Cream shortening, and sugars. Add eggs. Then add flour, cinnamon, baking soda, and salt. Pour into greased 9x13-inch pan. Crumb Topping: Crumble together butter, sugars, chopped candy bars, and nuts. Sprinkle on top of cake mixture. Bake 30 minutes at 350°.

Nutrition Facts : Nutritional Facts Serves

OATMEAL HARVEST CAKE, MOM

Oatmeal Harvest Cake, Mom image

An oatmeal cake with a great frosting. Mom mentioned white sugar in the directions, but there isn't any listed in the ingredients. I would say 1 cup?

Provided by Megan Stewart

Categories Cakes

Number Of Ingredients 16

Ingredients

1 1/2 c boiling water
1 c oats
1/2 c shortening
1 c brown sugar, packed
2 eggs, well beaten
1 1/2 c flour
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
FROSTING:
6 Tbsp melted butter
1/4 c cream or eagle milk
1/2 c brown sugar
1/2 tsp vanilla
1 c coconut
1 c nuts

Steps:

1. Oven to 350 degrees. Grease and flour an oblong cake pan. Pour water over oats and let stand 20 min. Cream shortening and 1 c brown sugar with white sugar, then add eggs. Add flour, cinnamon, soda and salt to oatmeal, then add to creamed mixture and blend well. Bake for 30-35 min.
2. For frosting, boil together butter, cream, brown sugar, coconut and nuts for about 6 min and cover cake while warm.

GRANDMA'S OATMEAL CAKE

Grandma's Oatmeal Cake image

My Grandma's Oatmeal Cake is an old-fashioned cake made with rolled oats and a delicious coconut almond topping.

Provided by Lauren Allen

Categories Dessert

Time 50m

Number Of Ingredients 17

Ingredients

1 cup old-fashioned rolled oats
1/2 cup butter
1 1/2 cups boiling water
2 large eggs
1 cup light brown sugar
1 cup granulated sugar
1 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
6 Tablespoons butter (, room temperature)
1 cup shredded sweetened coconut
1/2 cup evaporated milk
1/2 cup light brown sugar
1 cup nuts
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
Add the oatmeal and butter to a bowl and pour boiling water on top. Set aside.
In a mixing bowl combine the eggs, brown sugar, and white sugar and mix well.
In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt.
Add to the bowl with eggs and sugars and stir to combine.
Add the oatmeal mixture and stir to combine.
Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
While the cake is baking, make the topping by combining all the ingredients in a bowl.
Remove the cake from the oven and turn the oven to high broil.
Spread the topping evenly over the warm cake and place under the broiler for 2-4 minutes or until the coconut is golden brown.

Nutrition Facts : Calories 399 kcal, Carbohydrate 53 g, Protein 5 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 298 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving

OATMEAL CAKE WITH BROILED FROSTING

Oatmeal Cake with Broiled Frosting image

After enjoying this recipe for more than 30 years, I knew it was time to revise it. I was happy to discover that replacing the oil with applesauce and using fat-free half-and-half didn't alter the flavor of my favorite snack. -Pat Van Cleve of Winston-Salem, North Carolina

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 15 servings.

Number Of Ingredients 19

Ingredients

1 cup quick-cooking oats
1-1/2 cups boiling water
1 cup sugar
1 cup packed brown sugar
1/2 cup unsweetened applesauce
2 large eggs, lightly beaten
1-1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground nutmeg
FROSTING:
1 cup sweetened shredded coconut
1/2 cup packed brown sugar
1/2 cup chopped walnuts
1/4 cup fat-free half-and-half
2 tablespoons butter, melted
1/2 teaspoon vanilla extract

Steps:

In a small bowl, combine oats and water; let stand for 20 minutes. In a large bowl, combine the sugars, applesauce and eggs. Add oat mixture; mix well. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually add to batter and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. , In a large bowl, combine frosting ingredients; spread over hot cake. Broil 6 in. from the heat for 1-2 minutes or until lightly browned and bubbly.

Nutrition Facts : Calories 288 calories, Fat 7g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 305mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.

OATMEAL CAKE I

Oatmeal Cake I image

A good, moist, oatmeal cake with a broiled coconut topping.

Provided by S. Millar

Categories Desserts Cakes Spice Cake Recipes

Yield 18

Number Of Ingredients 17

Ingredients

1 ½ cups boiling water
1 cup rolled oats
½ cup butter
1 cup packed brown sugar
1 cup white sugar
2 eggs
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon salt
¼ cup packed brown sugar
½ cup white sugar
1 cup flaked coconut
6 tablespoons butter, melted
¼ teaspoon vanilla extract
¼ cup cream

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
In a small bowl, pour boiling water over oats. Mix well, and cool.
In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
Bake for 35 minutes.
While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 45.1 g, Cholesterol 48.9 mg, Fat 12.3 g, Fiber 1.2 g, Protein 2.7 g, SaturatedFat 7.8 g, Sodium 223.7 mg, Sugar 33.2 g

MY BEST OATMEAL CAKE

My Best Oatmeal Cake image

A super-moist bundt cake infused with cinnamon and sprinkled lightly with powdered sugar was one of my mother's greatest recipes, and I started making it when I was about 12.&emdash;Phyllis Eismann Schmalz, Kansas City, Kansas

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1/2 cup quick-cooking oats
3/4 cup boiling water
1/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
1large egg, room temperature
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
Confectioners' sugar, optional

Steps:

Place oats in a small bowl; add boiling water. Let stand for 20 minutes. , In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined. , Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Nutrition Facts : Calories 296 calories, Fat 9g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 222mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.

Tips:

To achieve the perfect balance of flavors, use high-quality, ripe bananas. Overripe bananas will add extra sweetness and moisture to the cake.
For a richer flavor, use dark brown sugar instead of granulated sugar. Dark brown sugar has a stronger molasses flavor that complements the bananas and oats.
If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
To ensure the cake bakes evenly, use a light-colored baking pan. Dark-colored pans absorb more heat and can cause the cake to overcook on the outside while remaining undercooked on the inside.
Don't overmix the batter. Overmixing can develop the gluten in the flour, resulting in a tough, dense cake. Mix the batter just until the ingredients are combined.
For a moist and tender cake, let it cool completely before frosting. This will allow the cake to absorb all the moisture from the frosting.

Conclusion:

The Oatmeal Harvest Cake from Mom's recipe is a delightful blend of flavors and textures that will satisfy your sweet tooth. With its moist and tender crumb, sweet banana flavor, and crunchy oat topping, this cake is sure to be a hit at your next gathering. Whether you enjoy it for breakfast, dessert, or a special occasion, this cake is a true crowd-pleaser. So gather your ingredients, preheat your oven, and let's embark on a baking journey that will create a memorable and delicious treat. Happy baking!