Oatmeal Cream Pie Cake

This hearty, iced oatmeal cake, studded with rolled oats and fragrant with cinnamon, will feed a big crowd. It’s at its best a day or two after baking, so don’t be afraid to make this one ahead, and ice it just before serving. 16 servings; Per Serving:210 calories (50 from fat), 5g total fat, 3g saturated fat, 35mg cholesterol, 280mg sodium, 36g carbohydrate (2g dietary fiber, 25g sugar), 4g protein

Photo by Mishell R.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

Ingredients

  • 6

    tablespoons unsalted butter, melted and divided, plus more for the pan

  • 1 1/2

    cup rolled oats

  • 2

    cups light brown sugar, divided

  • 3/4

    cup plain nonfat Greek yogurt or sour cream, divided

  • 1

    tablespoon pure vanilla extract

  • 2

    eggs

  • 1 1/2

    cup whole wheat pastry flour

  • 1 1/2

    teaspoon baking soda

  • 1 1/2

    teaspoon ground cinnamon

  • 1

    teaspoon fine sea salt, divided

Directions

Preheat the oven to 350°F. Butter a 9x13-inch baking pan. Bring 1 1/2 cups water to a boil in a small pot, and then pour over oats in a large, heatproof bowl; set aside. In a second large bowl, beat 1 1/2 cups of the sugar, 1/2 cup of the yogurt, 4 tablespoons of the butter, vanilla and eggs with a wooden spoon until combined. Stir in flour, baking soda, cinnamon, and 3/4 teaspoon of the salt, and then stir in oatmeal mixture until well combined. Transfer to the prepared pan, spread out evenly, and bake until golden brown and the cake springs back in the middle when touched, about 35 minutes. Set aside to let cool completely. Once cake is cool, make the icing. In a small bowl, whisk together remaining 1/2 cup brown sugar, remaining 1/4 cup yogurt, remaining 2 tablespoons butter and 1/4 teaspoon salt until well combined. Spread over cake, cut into squares and serve.

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