This cake is a breeze to whip up and makes a great breakfast, what with all the oatmeal.
- 2 1/2 cups boiling water
- 2 cups old-fashioned oats
- 1 cup butter, softened
- 2 cups sugar
- 1 cup brown sugar
- 4 eggs
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 tsp. salt
- 2 tsp. baking soda
- 2 tsp. cinnamon
- 2 tsp. nutmeg
- 2 tsp. vanilla extract
Preheat oven to 350°F. Grease and flour a 12-cup bundt pan.
In a medium mixing bowl, pour boiling water over the oatmeal and let stand for 20 minutes.
In large bowl, cream butter until light. Slowly add sugars, creaming until the mixture is fluffy.
Beat in eggs, one at a time. Scrape bowl as necessary.
Whisk together flours, salt, soda, cinnamon and nutmeg. Add to the creamed butter and blend well. Stir in the oatmeal and vanilla extract.
Pour the batter into the prepared bundt pan. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
Cook on rack for 20 minutes. Turn out onto rack.
Dust with powdered sugar, or glaze with a cinnamon glaze.
- 1/2 tsp. cinnamon
- 1 TBSP cream
- 1/2 cup powdered sugar
Whisk glaze ingredients together until smooth. Spoon over the cake.