Spiced Oatmeal Cake
Oatmeal anytime! If you thought oatmeal was just breakfast, try oats in this fantastic spiced oatmeal cake. Dessert doesn’t get healthier than this! Do try my other oatmeal cake, with chocolate icing
I adore everything oats
The flavor, the texture, the ease of preparation, the low price, the nutritional assets: Everything! those of you who have my latest cookbook know there’s absolutely nothing I don’t do with them, including mud packs, which I don’t eat and don’t feed anyone: Thank G-d for small blessings, sure beats the expensive facials! Soups, puddings, salads, burgers, cookies, granola, cakes: yum!
Want loads of ideas about oatmeal? Get Kathy Hester Book, OatRageous!
Please don’t bother with quick oats, or worse, instant oats, not in this oatmeal cake and not anywhere: They have no flavor or texture to speak of.
Chai in Spiced Oatmeal Cake
I love using chai tea in quite a few recipes. And here it works great too. This is my favorite brand chai tea: it is absolutely delicious, strong and intense, and packs a powerful punch. It is decaf, so suitable any time of day. I also use it to make sangria and pumpkin chai latte, to name just two examples. Instead of steeping the oats in tea and adding the spices I want (mainly cinnamon, ginger and cloves), this decaf chai does it all for me in one fell swoop. Shorter ingredient list!
Of course you have many other brands of chai, so choose the brand that is accessible to you.
Exciting Optional Add-Ins
The cake is wonderful as is, but the addition of pecans, raisins and shredded coconut makes it both super healthy and luxurious.
- 1 1/2 cups very hot strong chai tea (let 3 chai tea bags steep in 1 1/4 cups boiling water for 10 minutes)
- 1 1/2 cups old-fashioned oats (not instant)
- 4 eggs
- 1 1/3 cups brown sugar, packed, or sucanat
- 1 cup oil
- 2 teaspoons baking soda
- ½ teaspoon salt
- 2 cups flour: all purpose, whole wheat pastry or spelt
- Optional but really good add-ins: 2/3 cup chopped walnuts or pecans, 2/3 cup golden or dark raisins or currants, 1/2 cup unsweetened shredded coconut
Yields 16 to 20 servings.
Preheat the oven to 350 degrees.
Mix the chai and the oats in a bowl, and let the mixture soak while you prepare the rest of the batter.
In a food processor, or with a hand or stand mixer, cream the eggs with the sugar, oil, baking soda and salt until light and creamy. Pulse in the flour in 2-3 quick pulses, only until well combined. Pulse in the reserved oat mixture only until well combined. Stir in the nuts, raisins and coconut by hand, if using.
Pour the batter into a greased tube pan, and bake 1 hour, or until a knife inserted in the center comes out clean. Invert the cake onto a cooling rack.
You can also bake this batter into muffins. You will get about 24 medium muffins. In this case bake only about 40 minutes, or until a knife inserted in the center comes out clean.