Fabulous Oatmeal Bran Cake

Moist, flavorful, and packed with nutritious ingredients, this fabulous oatmeal bran cake is the perfect treat for a cozy morning or afternoon gathering. With rolled oats, bran, and chopped walnuts adding texture and crunch, this delightful cake is sure to become a favorite in your household.

Ingredients

• all-purpose flour, 1 1/2 cups
• granulated sugar, 1 cup
• rolled oats, 1 cup
• bran, 1/2 cup
• baking powder, 2 teaspoons
• salt, 1 teaspoon
• baking soda, 1/2 teaspoon
• ground cinnamon, 1/2 teaspoon
• unsalted butter, softened, 1/2 cup
• large eggs, 2
• low-fat milk, 1 cup
• vanilla extract, 1 teaspoon
• chopped walnuts, 1/2 cup

Instructions

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.

In a large mixing bowl, whisk together the flour, sugar, oats, bran, baking powder, salt, baking soda, and cinnamon.

In a separate bowl, cream together the softened butter and eggs until light and fluffy.

Add the milk and vanilla extract to the wet ingredients and mix until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Stir in the chopped walnuts.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For an extra boost of fiber, try using old-fashioned oats instead of rolled oats.

Also, you can swap the chopped walnuts with chopped pecans or hazelnuts if you prefer.

Make sure to grease the cake pans properly to ensure the cakes release easily.

You can use cooking spray or butter and flour to grease the pans.

Don’t overmix the batter, as it can result in a dense cake.

Stop mixing as soon as the wet and dry ingredients are just combined.

If you want a stronger cinnamon flavor, you can increase the amount to 1 teaspoon or even more to your taste.

The cakes will be quite dense and moist, so you might not need to add any frosting or glaze.

But if you want to, a cream cheese frosting or a maple syrup glaze would pair beautifully with the flavors in this cake.

The cakes will keep well at room temperature for up to 3 days, or you can wrap them tightly and freeze for up to 2 months.

Simply thaw at room temperature or reheat in the microwave or oven when you’re ready to serve.

This recipe makes two 9-inch cakes, which can be served as is or layered with frosting or filling for a more dramatic dessert.

You can also wrap each cake individually and give them as gifts!

Nutrional Value

• Energy: 420 kcal
• Protein: 7g
• Fat: 22g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Carbohydrates: 54g
• Fiber: 4g
• Sugar: 30g
• Sodium: 350mg
• Potassium: 250mg
• Vitamin A: 10% of the Daily Value (DV)
• Vitamin C: 0% of the DV
• Calcium: 10% of the DV
• Iron: 15% of the DV