How to Make Oatmeal Cake?
Oatmeal cake is created by combining cooked oatmeal with a mixture of flour, sugar, spices, and typically eggs to create a moist and flavorful cake, often topped with a decadent coconut-pecan frosting; its unique texture and warm spices make it a comforting and satisfying dessert.
A Humble Beginning: The Story of Oatmeal Cake
Oatmeal cake has a history rooted in resourcefulness. Born from the need to stretch ingredients during times of scarcity, particularly during periods like the Great Depression and wartime rationing, this cake showcases how creative cooks could transform simple pantry staples into something truly special. Instead of discarding leftover cooked oatmeal, it became the star ingredient, adding moisture and a unique chewiness to the cake. This recipe highlights the beauty of turning the ordinary into something extraordinary.
Why Oatmeal Cake is Worth Baking
Beyond its historical significance, oatmeal cake offers several compelling reasons to bake it:
Moisture Retention: The cooked oatmeal acts as a humectant, keeping the cake incredibly moist for days. This is a significant advantage over other cakes that can dry out quickly.
Unique Texture: Oatmeal gives the cake a delightful chewiness and a slightly denser crumb, setting it apart from lighter, airier cakes.
Warm and Comforting Flavors: The typical addition of spices like cinnamon, nutmeg, and cloves creates a warm and inviting flavor profile that’s perfect for fall and winter.
Versatility: Oatmeal cake is highly adaptable. You can easily customize it with different spices, nuts, dried fruits, or even chocolate chips to suit your preferences.
Simplicity: The recipe is relatively straightforward, making it a great choice for both novice and experienced bakers.
The Oatmeal Cake Baking Process: Step-by-Step
Here’s a breakdown of the process, with key considerations for each step:
- Cook the Oatmeal:
- Use old-fashioned rolled oats for the best texture. Quick oats can work in a pinch, but the texture will be slightly different.
- Cook the oatmeal according to package directions, but don’t add salt. The cake already contains salt.
- Allow the oatmeal to cool slightly before adding it to the batter.
- Cream the Butter and Sugar:
- Use softened, but not melted, butter. The temperature is crucial for proper creaming.
- Cream the butter and sugar together until light and fluffy. This incorporates air into the batter, which helps create a tender cake.
- Add the Eggs:
- Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated and the batter remains smooth.
- Combine the Dry Ingredients:
- Whisk together the flour, baking soda, baking powder, salt, and spices. This evenly distributes the leavening agents and spices throughout the batter.
- Alternate Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, alternating with the cooled oatmeal. Start and end with the dry ingredients. This helps prevent overmixing and ensures a tender cake.
- Bake the Cake:
- Pour the batter into a greased and floured pan.
- Bake at the recommended temperature until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for a few minutes before inverting it onto a wire rack to cool completely.
- Prepare the Frosting (Optional):
- A coconut-pecan frosting is the classic accompaniment to oatmeal cake.
- Combine the frosting ingredients in a saucepan and cook until thickened.
- Spread the frosting over the cooled cake.
Avoiding Common Oatmeal Cake Mistakes
- Overmixing: Overmixing the batter can develop the gluten in the flour, resulting in a tough cake. Mix until just combined.
- Using Hot Oatmeal: Adding hot oatmeal to the batter can cook the eggs and affect the texture of the cake. Make sure the oatmeal is cooled.
- Incorrect Oven Temperature: An inaccurate oven temperature can lead to uneven baking. Use an oven thermometer to ensure your oven is properly calibrated.
- Not Measuring Accurately: Baking is a science. Accurate measurements are essential for success. Use measuring cups and spoons designed for baking.
- Skipping the Creaming Process: Creaming the butter and sugar is crucial for incorporating air into the batter. Don’t skip this step or try to rush it.
Understanding Oatmeal’s Impact on Cake Texture
The unique texture of oatmeal cake is largely attributed to the type of oats used. Old-fashioned rolled oats contribute a slightly chewier and more robust texture compared to quick oats, which result in a finer, more uniform crumb. Steel-cut oats are generally not recommended, as they require significantly longer cooking times and can make the cake overly dense. The oatmeal also plays a role in retaining moisture, preventing the cake from drying out quickly. The process of cooking the oatmeal before adding it to the batter gelatinizes the starches, which further contributes to the cake’s moistness and texture.
Frequently Asked Questions (FAQs)
Can I substitute different types of oats in oatmeal cake?
While old-fashioned rolled oats are recommended for their ideal texture, you can substitute quick oats in a pinch. However, be aware that the cake will have a slightly finer and more uniform crumb. Avoid using steel-cut oats, as they will result in a dense and heavy cake due to their longer cooking time and higher fiber content. Adjusting the liquid may be needed depending on the type of oat you use.
How do I prevent my oatmeal cake from being dry?
Ensuring a moist oatmeal cake starts with properly measuring the ingredients, especially the flour. Overmeasuring flour can lead to a dry cake. Additionally, avoid overbaking the cake. Use a toothpick to check for doneness – it should come out clean with a few moist crumbs attached. Lastly, the oatmeal itself acts as a humectant, helping to retain moisture, so don’t skimp on the oatmeal!
What if I don’t have buttermilk, which some recipes call for?
If a recipe calls for buttermilk and you don’t have any, you can easily make a substitute. Simply add one tablespoon of white vinegar or lemon juice to one cup of milk. Let it sit for five to ten minutes to curdle slightly, and then use it as you would buttermilk.
Can I make oatmeal cake gluten-free?
Yes, you can make oatmeal cake gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Look for a blend that is designed for baking and contains a mix of flours, such as rice flour, tapioca starch, and potato starch. You may also need to add a binding agent like xanthan gum to help hold the cake together.
Is it possible to freeze oatmeal cake?
Absolutely! Oatmeal cake freezes exceptionally well. Let the cake cool completely before wrapping it tightly in plastic wrap and then in aluminum foil or placing it in a freezer-safe bag. It can be stored in the freezer for up to three months. Thaw it overnight in the refrigerator before serving. Consider freezing unfrosted cake slices for individual servings.
What are some variations I can make to the classic oatmeal cake recipe?
There are endless possibilities for variations! Consider adding chopped nuts like walnuts or pecans to the batter, or dried fruits like raisins, cranberries, or chopped dates. You can also experiment with different spices, such as ginger, cardamom, or allspice. For a chocolate oatmeal cake, add cocoa powder to the dry ingredients and chocolate chips to the batter. Be creative and experiment with flavors you enjoy!
Why is my oatmeal cake sinking in the middle?
A sinking center can be caused by several factors. It could be due to overmixing the batter, which can weaken the gluten structure. It could also be caused by an oven that is not hot enough, or by opening the oven door too frequently during baking. Ensure your oven is properly preheated and avoid opening the door unnecessarily.
Can I make oatmeal cake in a muffin tin?
Yes, you can bake oatmeal cake in a muffin tin! Simply fill the muffin cups about two-thirds full and bake for a shorter time than a full cake, typically around 18-22 minutes, or until a toothpick inserted into the center comes out clean.
What kind of frosting goes best with oatmeal cake?
While the classic coconut-pecan frosting is a popular choice, other frostings can also complement oatmeal cake beautifully. A cream cheese frosting provides a tangy contrast to the warm spices. A brown butter frosting adds a rich and nutty flavor. A simple vanilla glaze can also be a delicious option. Ultimately, the best frosting is the one that you enjoy the most!
How can I make my coconut-pecan frosting thicker?
If your coconut-pecan frosting is too thin, you can thicken it by adding a little bit of powdered sugar, one tablespoon at a time, until you reach the desired consistency. You can also cook it for a longer period of time on the stovetop to evaporate some of the liquid, but be careful not to burn it. A small amount of cornstarch slurry can also help thicken it.
Can I use unsweetened applesauce instead of some of the oil or butter?
Yes, you can often substitute some of the oil or butter in an oatmeal cake recipe with unsweetened applesauce to reduce the fat content. A good starting point is to replace up to half of the oil or butter with an equal amount of applesauce. This will add moisture and sweetness to the cake.
How do I store oatmeal cake to keep it fresh?
Store oatmeal cake in an airtight container at room temperature. Because of the oatmeal content, it tends to stay moist for several days. Avoid storing it in the refrigerator, as this can dry it out. The cake is best enjoyed within 3-4 days.