Oatmeal Cake with Maple Glaze from Teaspoon Bake Shop is an easy to make dessert that’s not too sweet, and is the perfect end to any meal!
Oatmeal is totally one of those comfort foods I just gravitate towards, no matter what form it’s in. Cookies (YUM!), in a bowl for breakfast, cookie dough, and cake. Are we seeing a dessert trend here?!
I don’t remember how long ago it was, but I was watching Unique Sweets on the Cooking Channel, like ya do, and saw this cake from Teaspoon Bake Shop in New York. I had to have it and make it my own. So here we are. Eating the yummiest oatmeal cake ever!
This cake is kind of sneaky. It’s not super sweet. I’ve never been into ridiculously sweet cakes. I scrape or eat around the frosting on store-bought bakery cakes, unless it’s whipped cream. This cake is just sweet enough to make you think dessert. It doesn’t even come close to overpowering your taste buds with sugar.
I could totally eat this cake straight up all day long and be a happy camper. But there is something to be said for the maple glaze. Think of topping your favorite pancakes with a little syrup, but better. Yeah. One not about this cake. It’s a little on the crumbly side one you cut it into small pieces for eating, which is totally fine.
I cut one square cake into 4 equal pieces for serving, because who doesn’t want to feel like they have their very own mini cake, not just a piece. But you could cut it into 9 equal smaller, individual sized serving pieces too. Both these sizes aren’t crumbly, it’s after this point the cake crumbs being to happen a little more. Just smoosh the crumbs and pop ’em in your mouth. Waste not kids. Waste not.
- 1 cup old fashioned rolled oats
- 1 cup 2% or whole milk
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1 cup lightly packed brown sugar
- 2 eggs
- 2 tablespoons powdered sugar
- ¼ cup good maple syrup
- In a medium bowl, stir together oats and milk. Let sit for 1 hour to soften to oatmeal. Not all the milk will adsorb, but that's okay.
- Preheat oven to 350 degrees F. Coat a 9-inch by 9-inch glass baking dish with non-stick cooking spray. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat together butter and brown sugar until color lightens, about 2 minutes.
- Add both eggs, and mix to combine, scrapping the sides of the bowl as needed.
- Add the flour and oat mixtures to the butter mixture - alternating between the two so that you begin and end with the flour - mixing until just combined after each addition. (So ⅓ flour, mix, ½ oats, mix, ⅓ flour, mix, remaining oats, mix, remaining flour, mix.)
- Pour batter into the prepared baking dish. Spread evenly in the dish.
- Bake for 35 to 40 minutes, or until the center is set and a toothpick inserted in the center comes out clean.
- Remove cake from oven and cool completely.
- In a small bowl, whisk together powdered sugar and maple syrup until smooth and sugar is dissolved. Use a spoon to drizzle the glaze over the top of your cake. (I like to drizzle it after I cut pieces for serving so it can drip doe the sides and soak into the cake a little more.)