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Dessert

Oatmeal Cake

A simple baked cake made from oatmeal and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Oatmeal Cake

Oatmeal Cake

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Mix the oatmeal and water together.

  2. Pour the mixture into a pan about 1/3 inch deep.

Bake

  1. Bake at 400°F (200°C) for half an hour, or until crisp and slightly brown.

  2. For a thicker cake, make it 1/2 inch thick and bake like a Johnny cake.

  3. If the oven is not hot enough, pour the mixture into a frying pan, cover tightly, and bake on the stove until browned on the bottom.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Fine oatmeal
Forms the body of the cake and sets into a firm, crisp base when baked.

The step that matters

Bake until crisp and slightly brown. Oatmeal mixed only with water relies on the heat to dry and set the starch. Underbaking leaves it soft and gummy, so it should be checked for crispness and browning.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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