DessertSnack

Orange Oatmeal Cake

Name: Orange Oatmeal Cake
Prep time: 15 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 servings
Cuisine: american
Ingredients: 1.5 cup orange juice; 1 cup quick-cooking rolled oats; 0.5 cup unsalted butter softened to room temperature; 1 cup granulated sugar; 0.5 cup light brown sugar firmly packed; 2 pcs large egg; 1 tsp vanilla extract; 1.75 cup all-purpose flour; 1 tsp baking powder; 1 tsp baking soda; 0.5 tsp salt; 0.25 tsp ground cinnamon; 1 tbsp orange zest; 0.5 cup walnut chopped (optional)

A wonderfully moist and tender cake featuring the bright flavor of fresh orange combined with the wholesome texture of rolled oats. This simple single-layer cake is perfect for an afternoon snack or a comforting dessert.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 12
Difficulty: Medium
Per serving: 316 kcal

Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

1.5 cuporange juice
1 cupquick-cooking rolled oats
0.5 cupunsalted butter, softened to room temperature
1 cupgranulated sugar
0.5 cuplight brown sugar, firmly packed
2 pcslarge egg
1 tspvanilla extract
1.75 cupall-purpose flour
1 tspbaking powder
1 tspbaking soda
0.5 tspsalt
0.25 tspground cinnamon
1 tbsporange zest
0.5 cupwalnut, chopped(optional)

Equipment

baking pan (13x9 inch) · spatula · mixing bowl · small saucepan · electric mixer · oven · whisk

The method

Step by step

1
Preheat your oven to 175°C (350°F) and grease and flour a 13x9 inch (33x23 cm) baking pan.
About 5 min
Cook’s note: Using baking spray with flour makes this step quick and easy.
2
In a small saucepan, bring the orange juice to a boil over medium-high heat.
About 3 min
3
Pour the hot orange juice over the quick-cooking rolled oats in a medium bowl and set aside to cool slightly while you prepare the other ingredients.
About 1 min
Cook’s note: This step softens the oats, ensuring a tender cake crumb.
4
In a large bowl, use an electric mixer to cream together the softened unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy.
About 3 min
5
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
About 2 min
Cook’s note: Scrape down the sides of the bowl to ensure everything is well incorporated.
6
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
About 1 min
7
Add the dry ingredients to the butter mixture in three parts, alternating with the oat and orange juice mixture, beginning and ending with the dry ingredients. Mix until just combined.
About 2 min
Cook’s note: Avoid overmixing the batter to keep the cake tender.
8
Gently fold in the orange zest and chopped walnuts with a spatula.
About 1 min
9
Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.
About 1 min
10
Bake for 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
About 40 min
11
Let the cake cool completely in the pan on a wire rack before slicing and serving.
About 15 min
Cook’s note: Cooling fully ensures the cake slices are clean and don't fall apart.

Per serving

Nutrition

44%Score

Calories: 316.3kcal
Protein: 4.9g
Carbs: 47.1g
Fat: 12.6g
Fibre: 1.7g
Sugar: 27.9g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Reheating

Enjoy at room temperature, or warm a slice in the microwave for 15-20 seconds if desired.