Orange Oatmeal Cake
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.
Een origineel recept van Forkin
- Totale tijd
- 1 uur 10 min
- Porties
- 12
- Moeilijkheid
- Gemiddeld
- Per portie
- 316 kcal
Allergeneninformatie: kan eieren, gluten, melk en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
- 1,5 kopjeorange juice
- 1 kopjequick-cooking rolled oats
- 0,5 kopjeunsalted butter, softened to room temperature
- 1 kopjegranulated sugar
- 0,5 kopjelight brown sugar, firmly packed
- 2 stlarge egg
- 1 tlvanilla extract
- 1,75 kopjeall-purpose flour
- 1 tlbaking powder
- 1 tlbaking soda
- 0,5 tlsalt
- 0,25 tlground cinnamon
- 1 elorange zest
- 0,5 kopjewalnut, chopped(optioneel)
Keukengerei
baking pan (13x9 inch) · spatula · mixing bowl · small saucepan · electric mixer · oven · whisk
De bereidingswijze
Stap voor stap
- 1
Preheat your oven to 175°C (350°F) and grease and flour a 13x9 inch (33x23 cm) baking pan.
Ongeveer 5 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 3 min
- 5
Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 2 min
Tip van de kok: Avoid overmixing the batter to keep the cake tender.
- 8
Gently fold in the orange zest and chopped walnuts with a spatula.
Ongeveer 1 min
- 9
Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.
Ongeveer 1 min
- 10
Bake for 40 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.
Ongeveer 40 min
- 11
Let the cake cool completely in the pan on a wire rack before slicing and serving.
Ongeveer 15 min
Tip van de kok: Cooling fully ensures the cake slices are clean and don't fall apart.
Per portie
Voedingswaarden
- Calorieën
- 316,3kcal
- Eiwit
- 4,9g
- Koolhydraten
- 47,1g
- Vet
- 12,6g
- Vezels
- 1,7g
- Suiker
- 27,9g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Enjoy at room temperature, or warm a slice in the microwave for 15-20 seconds if desired.