Reviewed: Dec. 6, 2007

really tasty, heavy cake..I've only made the cake part though, no icing

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BrnTheEmpireDown

Cooking Level: Professional

Home Town: Calgary, Alberta, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Nov. 10, 2007

Very good, but I felt it needed some sort of topping. Next time, I made a crumb topping as follows: 2 packages instant oatmeal (apples &cinnamon), 1/2 cup brown sugar, 1/4 c flour, 1/4 tsp cinammon, 1/4 c butter (melted). Mix all together and crumble over top of cake batter before baking. YUM! Perfection!

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slcook

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Reviewed: Nov. 5, 2007

I also used 1 tbsp of cinnamon and in place of raisins, I used some fresh honey crisp apple, and a streusle topping. The 11 year old said , "I LOVE IT" The 10 yro said, It is good, I like it" The 13 yro...hes not out of bed, more for the rest of us! Will make again. I used in a bundt pan, and I was impressed with how pretty it looked. We didnt serve any topping with it..great!

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WriteasRain

Cooking Level: Intermediate

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Reviewed: Sep. 16, 2007

Very good. I used whole wheat flour (added an extra half tsp of soda) and added choc chips. I also took another reviewers advice and put on a crumb topping. I used an 8 by 8 pan, but baking time was more like 35 min rather than 25.

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shan~

Cooking Level: Intermediate

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Reviewed: Sep. 2, 2007

This was quite good. I didn't have quick cooking oats - used old fashioned instead. I also made a crumb topping. It was all excellent. Kids loved it too!

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angela

Cooking Level: Intermediate

Home Town: Estacada, Oregon, USA

Living In: Olympia, Washington, USA

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Reviewed: Mar. 31, 2007

Wow!! This was super easy and delicious. I baked it in a round pan (a 9x13 would have been too big, i think) and had a bit extra left over for a few muffins. I ommitted the raisins and added a crumb topping (1/4 cup flour, 1/4 cup brown sugar, 1 TB butter). Definitely will make this again!!

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jessica

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Reviewed: Mar. 20, 2007

This was really good, although I did make some minor modifications. As suggested by other reviewers, I baked it in an 8x8 pan so it would not be so thin. I also added a little extra cinammon, used Splenda instead of sugar, and replaced the raisins with chocolate chips and chopped pecans. I will definitely make it again. Thanks!

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kj

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Reviewed: Mar. 19, 2007

This is an excellent basic recipe using oatmeal. I made it into muffins. I think it would be more interesting if it contained fresh berries instead of raisins. Adding a little wheat germ or flax seed would make it healthier and the sugar could be reduced or substituted. Overall, it made a great breakfast cake/muffin and could benefit from individual variations on the recipe.

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suzweex

Cooking Level: Expert

Home Town: Jonesboro, Louisiana, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Mar. 7, 2007

Just forgot to mention that i only had white sugar on hand. Also for a doubled recipe i only used 2 cups of white sugar in total. This cake is even better this morning. I may just eat the whole thing myself.

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milly

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Reviewed: Dec. 26, 2006

This is a nice, healthy alternative to the usual brownies and breakfast cakes and quite good. I don't think I let it cook long enough and next time will leave it in for a few more minutes, but I do think you have to be careful with this drying out, so I'll keep a watchful eye. I took it to the office for breakfast and by the end of the day it was all gone.

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Salsera713

Cooking Level: Intermediate

Home Town: Hallandale, Florida, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Oct. 21, 2006

I followed the recipe except added 1 C. of raisins. Made it into 12 muffins and had just a little batter left over (not even enough to make 1 more). Baked at suggested temp. for about 20 minutes. The muffins are moist and the taste is wonderful! Will be making these again. Thanks for a great recipe!

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pjt400

Cooking Level: Intermediate

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jul. 14, 2006

This recipe was OK. It was kind of dry and plain. I doubt I'll make it again, but it was an experiment and worth the try.

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Mrs. Jabaay

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 22, 2006

Yuuuum!! This was so good. Very moist and delicious. I only made two changes: I put it in an 8x8 pan because it looked like it wouldn't be enough for a 9x13 and i was probably right, it was perfect for an 8x8. I also didn't put in any raisins because no one in my family likes them. I will definitely make this again. Great job!

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arasam22

Cooking Level: Beginning

Living In: Washington, D.C., USA

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Reviewed: May 21, 2006

Yummy. :) Definitely very moist. But spread very thin.. and I somehow managed to not put in enough sugar. =/ It was extremely easy though; I'll probably make it again.

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GlassWalls

Cooking Level: Beginning

Home Town: Kitchener, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: May 6, 2006

I made this cake following the recipe exactly with one exception: I baked it in a 9x13" glass pan. We did not top it with cream - just the powdered sugar. It was wonderfully moist and delicious! My husband and children all enjoyed it. Thank you for a great recipe! I might try this with a crumble topping next time. I might also try it as muffins, but I think it would be too moist for paper muffin cups - I'd try it straight in the muffin tin. However I make it again, I will be sure to watch it carefully. It was moist this time, but it seems like the kind of recipe that could get dry quickly if you bake it too long. This is definitely a recipe to keep!

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APPLESPEARS

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Reviewed: Apr. 19, 2006

Great cake. I used chocolate chips instead of rasins. I also increased the cinnamon, and I added some nutmeg aslo. I iced this with Chocolate Sour Cream Icing. Yummy!!!

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Chelsey Wolnowski

Cooking Level: Expert

Living In: Queen Charlotte, British Columbia, Canada

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Reviewed: May 2, 2005

Yummy in the Tummy! I made this for my son's preschool snack. I left out the raisins and dusted in with powdered sugar. it is a good thing I had to send most of it to school or I would have ate it all!

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SHILLABILA

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Reviewed: Feb. 19, 2004

Great recipe - easy to prepare (made it into muffins). However, I adjusted it somewhat - added a 1/2 cup of white sugar and 1/2 cup brown sugar and it was sweet enough.

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ENGINEERING

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Reviewed: Jan. 27, 2003

Very hearty cake!

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CABALLO112

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Reviewed: Jan. 16, 2002

I made this for my family of six. Most of us loved it, but my teenage son thought it was kind of sweet. He still ate it all. LOL My only comment would be that I used a 9 X 13 pan and that was plenty big. The cake was less than an inch tall using that pan. I've never seen a 13 X 15 pan, but I can't imagine it would have given me a very thick cake if I had used one. We'll definitely be making this again! Thanks!

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CANDIMANN

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