Grandma Snyders Oatmeal Cake

This moist and flavorful oatmeal cake is a treasured family recipe passed down from Grandma Snyder.

With the warmth of cinnamon, nutmeg, and cloves, and a crumbly texture from the rolled oats, this cake is a comforting treat perfect for afternoon gatherings or cozy breakfasts.

Ingredients

• 1 1/2 cups rolled oats
• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup unsalted butter softened
• 2 large eggs
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.

In a large mixing bowl, whisk together the oats, flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.

In a separate bowl, cream together the softened butter and eggs until light and fluffy. Add the wet ingredients to the dry ingredients and mix until just combined.

Do not overmix.

Stir in the chopped walnuts, if using. Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean.

Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Once the cakes are completely cool, you can frost and decorate as desired.

Notes

Make sure to use old-fashioned rolled oats for the best flavor and texture.

Don’t overmix the batter as it can lead to a dense cake.

If using walnuts, toast them in a 350°F oven for 5-7 minutes or until fragrant to bring out their flavor.

To ensure even baking, rotate the pans halfway through the baking time.

Let the cakes cool completely before frosting and decorating to prevent crumbling.

This cake freezes well, so wrap individual slices tightly in plastic wrap and store in an airtight container for up to 2 months.

Nutrional Value

• Calories: 420
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 40mg
• Sodium: 350mg
• Total Carbohydrates: 60g
• Dietary Fiber: 2g
• Sugars: 30g
• Protein: 4g