Description
Bright, spiced and perfect for holiday mornings — this oatmeal cake uses eggnog for a tender, flavorful crumb and a cinnamon-sugar crust on top.
Ingredients
Scale
Cake
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 tbsp vanilla extract
- ¾ cup eggnog, warmed to room temperature
- ¼ tsp rum extract (optional)
- ¼ cup full-fat sour cream (or plain full-fat yogurt), room temperature
- 1¼ cups all-purpose flour
- 1 cup rolled (old-fashioned) oats
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp cornstarch
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
Cinnamon-sugar topping
- 1½ tbsp granulated sugar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
Instructions
- Preheat the oven to 350°F (180°C). Line a 9×9-inch (or similar) baking pan with parchment so two opposite sides overhang for easy lifting. Lightly grease the exposed sides of the pan and set it aside.
- In a medium bowl, whisk together the flour, oats, cinnamon, nutmeg, cornstarch, baking powder, baking soda, and salt until evenly mixed. Set aside.
- In a large mixing bowl, cream the softened butter and sugar with an electric mixer on medium speed until pale and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- Add the eggs, one at a time if you prefer, then beat in the vanilla, sour cream, eggnog, and rum extract (if using) until the mixture is smooth and combined. A little curdling here is fine.
- Fold the dry ingredients into the wet mixture with a spatula, stirring just until no streaks of flour remain. Avoid overmixing to keep the cake tender.
- Transfer the batter to the prepared pan and spread it into an even layer.
- In a small bowl, stir together the topping sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the top of the batter to create a crunchy, spiced crust.
- Bake for 35–45 minutes, checking at about 30 minutes and then every 5 minutes after 35 — a toothpick inserted in the center should come out clean or with a few moist crumbs. Baking time varies by oven and pan.
- Remove from the oven and let the cake cool in the pan for 10–15 minutes. Use the parchment overhang to lift the cake out and transfer to a wire rack to cool further. Slice and serve warm or at room temperature.
Notes
- Use rolled oats (not quick oats) for best texture.
- If the top browns too fast, tent lightly with foil for the last 10–15 minutes of baking.
- Store leftover slices in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 5 days. Rewarm briefly before serving if desired.
Nutrition
- Serving Size: 1slice
- Calories: 220kcal
- Sugar: 21g
- Sodium: 175mg
- Fat: 3g
- Saturated Fat: 1g
- Trans Fat: 0.004g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg