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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My Best Oatmeal Cake is a super-moist bundt cake infused with cinnamon and sprinkled lightly with powdered sugar. âIt was one of my motherâs greatest recipes; I started making it when I was about 12,â says Phyllis. Ingredients:
1/2 cup quick-cooking oats |
3/4 cup boiling water |
1/4 cup shortening |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 egg |
2/3 cup king arthur unbleached all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
confectioners' sugar, optional |
Directions:
1. Place oats in a small bowl; add boiling water. Let stand for 20 minutes.
2. In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined.
3. Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired. Yield: 6 servings.
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