Oatmeal Cake

This is one of my favorite cakes of all time. Maybe because I've been eating in since I was a child after my mother cut it out of the Sunday paper--an ad from Quaker Oats, I think. Right out of the oven it's warm and soft and moist and rich with sweet spices. The house has smelled heavenly while I was baking it.

I've switched out the sugar with agave and used whole grain flour, and it tastes even better.

I like this cake just plain, but you can make it sweeter and more fancy by covering it with German Chocolate Cake Topping or Cream Cheese Frosting.

This would be a delightfully different Thanksgiving dessert, served perhaps with pumpkin whipped cream (just mix some pumpkin puree with whipped cream and some spices til the flavor pleases you).

makes 8 servings

5/8 cup boiling water (that's 1/2 cup + 2 tablespoons)
1/4 cup butter
1/2 cup oatmeal (quick cooking)
3/4 cup agave syrup
1 egg
1/2 teaspoon vanilla
2/3 cups whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

1. Preheat the oven to 350 degrees F.
2. Pour boiling water over oatmeal and butter. Let mixture stand for 20 minutes.
3. Add agave and eggs, and mix well.
4. Sift dry ingredients together, then add to wet ingredients and mix again.
5. Pour into greased and floured 9" round or square cake pan
6. Bake at for 35 minutes, or until a toothpick inserted comes out clean.
7. For the topping, blend all ingredients together, and spread on top of cake as it comes out of the oven. Place cake back in oven and broil just until coconut browns.
8. Serve warm or cold.