Orange Oatmeal Cake

Orange Oatmeal Cake

9

"This is a great snack cake. Great for lunches. Full of good things."
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Ingredients

servings 162 cals
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Original recipe yields 24 servings

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Nutrition

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 104 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan.
  2. In a large bowl, cream the butter or margarine with the white sugar and the brown sugar. Beat in the egg, then the orange juice, vanilla, and grated orange rind.
  3. In another bowl, stir together the flour, oats, salt, ginger, and baking powder. Beat into the orange mixture and then stir in the nuts. Pour batter into the prepared pan.
  4. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until cake tests done. Transfer to a cooling rack and allow cake to cool. Makes 10 to 16 servings.

Reviews

9
  1. 11 Ratings

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Most helpful positive review

This was easy to make and came out very moist and crumbly. I used cinnamon instead of ginger b/c I didn't have any... it worked perfectly. You should try this!

Most helpful critical review

The batter was very think and hard to spread. The cake came out very dry and crumbly. It fell apart as I took it out of the pan. It didn't rise at all. The flavor was good, but the texture w...

This was easy to make and came out very moist and crumbly. I used cinnamon instead of ginger b/c I didn't have any... it worked perfectly. You should try this!

This was a very tasty, easy to make cake. I recommend it highly

We added fresh cranberries because we had them and we subbed lemon zest as we had no actual oranges in the house. Also added an orange-liqueur and cream cheese frosting, which was delicious! Bu...

The flavor of this cake is very good, but it is crumbly which makes it hard to eat. I used cinnamon instead of ginger b/c another reviewer said they had and cinnamon sounded better to me than gi...

This. Was. So. Good. I made it yesterday for the neighbors and they loved it! Definitely will make again. It's soooo perfect!

This recipe was great! After reading what others had written, I added an extra egg to make it a little more moist. That seemed to do the trick. It wasn't crumbly and didn't fall apart as I pic...

Pretty good. Hubs commented it wasn't sweet enough; I thought it was fine, but I'm not a huge sweet fan and he likes things sweeter than I do. I did add frozen blueberries to this, which could...

The batter was very think and hard to spread. The cake came out very dry and crumbly. It fell apart as I took it out of the pan. It didn't rise at all. The flavor was good, but the texture w...

Very tastey but the texture was very crumbly. It fell apart as you tried to lift a piece from the pan. Very messy. I added 1/2 c. dried cranberries. Very good flavor, just didn't care for th...