Oatmeal Cake

30 09 2009


So, I usually try to just make single-serving, tiny desserts. Like I’ve said before, I have no self control around delicious desserts. Or around back issues of US Weekly. Robert is just as bad. He even has trouble with Saltine crackers, flying into what I call a Cracker Panic if his stores are running low. One of my flaws, this lack of control. But I figure it’s better than being like that around, say, meth, right?

Well, it’d been a long time since I’d made a full-sized dessert. But then this came into my life:

acp_00_11Do you have a copy? If not, I do recommend it. I won’t get into a very detailed review right now (I want to make some more recipes from it, first), but I will say that the theme of it resonates in me. More with less: An idea that works well with the Sandwich Hoss budget. Which, comprised of a school teacher’s salary and a writer’s/courier’s pay, isn’t terribly grand.

Anyhooo, in the cookbook is a really wholesome- and comforting-sounding recipe for oatmeal cake. It seemed perfect for the mild nearly fall-like weather we’ve had and my ensuing nesting instincts. A giant sheet of autumn cake sounded amazing. So instead of cutting the recipe down like I normally would, I went whole hog and just made the entire thing. How did that work out for you, Christie? you might be wondering.

Well… The cake part was really good, anyway. Moist and dense. But maybe a little on the too-sweet side. I wanted to cut back on the sugar, but was warned off in the forward to the dessert chapter where it says that most of the recipes already had the sugar cut back, and I wouldn’t find any of them terribly sweet. Really, though, I think the sugar in this cake could easily be cut in half and it would still taste darned good. And that’s coming from a total sugaraholic.

But my main beef with this thing was the topping. It was a butter/sugar/nut/coconut concoction that sounded good in theory, but was really just sort of stomach ache-inducing. The topping is spread on the cooked cake and then broiled for a minute or two. I know! It sounds so good, right? But it just did NOT work for me. I ended up scraping off the topping and eating the cake, which of course felt wasteful and very un-More-with-Less-like. *sigh*


I will make this again, but I will cut back on the sugar in cake, and then I think I might try to do up a streusel topping for it. I think it would step up the wholesome-ness and comfort level of the cake. Streusel is really so comforting, isn’t it? It makes me think of strong tea and German grandmothers and doilies. I’m also going to figure out how I can scale it back into a mini-cake, which would better suit the Sandwich Hoss self-control issues. When I get it figured out, you will all be the first to know. In the meantime, I say give this cake a stab, if it appeals to you

Oatmeal Cake (from the More with Less cookbook)

Preheat oven to 350.

Combine and let stand 20 minutes:

1 cup quick oatmeal (I used regular oatmeal with no problems)

1 1/4 cup boiling water

Cream together until fluffy:

1/2 cup butter

1 cup brown sugar

1 cup white sugar (see? That’s A LOT of sugar!)

2 eggs

1 t vanilla

Add oatmeal mixture. Beat well.

Sift together:

1 1/2 cups flour

1 t baking soda

1 t  baking powder

1/2 t salt

1 t cinnamon

Add dry ingredients to creamed mixture and beat well. Pour into greased and floured 9 x 13 cake pan. Bake 35 minutes or until tests done.

Coconut Topping:


1/2 cup brown sugar

1/3 cup butter

1/4 cup cream

1/2 cup chopped nuts

1 cup coconut

Spread on hot cake and broil 2-4 minutes until brown. Watch closely.

Enjoy! And if you make this, or if you’ve made it already, let me know what you think of it. I’m curious if I’m the only person on the planet who doesn’t like the topping.




5 responses

1 10 2009

I don’t know If I said it already but …I’m so glad I found this site…Keep up the good work I read a lot of blogs on a daily basis and for the most part, people lack substance but, I just wanted to make a quick comment to say GREAT blog. Thanks, 🙂

A definite great read..Jim Bean

8 10 2009

I love “More with Less,” especially the Soy Banana Bread and the pizza crust that’s part of the main pizza recipe. I don’t usually make my own sauce but have tweeked the crust with more wheat germ and such and make it almost every weekend!

9 10 2009

Oh, I’ll definitely have to try those! I haven’t had time to delve into it too deeply yet. But I’m really excited about it. I love the intro!

11 10 2009
Oatmeal Cake, redux & redone « Sandwich Hoss

[…] remember that oatmeal cake? You know, the one that tasted pretty good, but was enough to feed an army of dock workers? And it […]

4 01 2012
Joanna VanHof

Hi! I came across this post in a search for this exact recipe, as it’s a family favourite. However, we like it with a cream cheese icing on it, instead of the coconut topping… similar to a carrot cake but more kid-friendly! 🙂

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