Receta Oatmeal-Raisin Snack Cake with Cream Cheese Frosting + Quaker Oats GIVEAWAY!
Oatmeal-Raisin Snack Cake with Cream Cheese Frosting + Quaker Oats GIVEAWAY!
I tend to go in cycles with my favorite cookies… I’m always up for a good chocolate chip cookie, but I tend to have bursts of cravings for other flavors like oatmeal-raisin, snickerdoodles and peanut butter. I love chewy, nutty texture of oatmeal-raisin cookies and I’m almost able to convince myself that they’re healthy since… oats! This snack cake tastes like a hybrid of a frosted oatmeal-raisin cookie and my great aunt’s famous poor man’s cookies, which is actually a spiced snack cake with raisins and nuts, and topped a boiled frosting.
I’ve always been a huge fan of oatmeal since I was a kid, grabbing those maple brown sugar packets for breakfast from elementary school all the way through college and my first “real” job. Eventually, I started using plain oats and cooking them on the stove, adding in things like apples, raisins, dates, nuts, bananas, and whatever other add-ins I was hungry for on a particular day. I then transitioned to steel cut oats for the increased health benefits, but they do take some extra time to cook and I don’t find them nearly as convenient as the pouches or even the traditional rolled oats on the stovetop.
When Quaker Oats contacted me and asked if I wanted to try their new quick-cooking 3-minute steel cut oats, I was thrilled to give them a try. Being able to make steel cut oats in three minutes versus the typical 30 minutes is awesome, especially since my days of leisurely breakfasts are on hiatus for the unforeseen future. They even have instant steel cut oats pouches in two different flavors – Brown Sugar & Cinnamon and Cranberries & Blueberries.
It didn’t take me long at all to throw these quick-cooking oats into a recipe that’s a hybrid of one of my favorite cookies and one of my favorite old family recipes.
Below the recipe you’ll find details on how to enter to win a Quaker gift basket packed full of awesome kitchen items, so be sure to enter!
Three years ago: Conch Fritters
Four years ago: Vegan Chocolate Cupcakes
Oatmeal-Raisin Snack Cake with Cream Cheese Frosting
Yield: 15 to 18 servings
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
This Oatmeal-Raisin Snack Cake with Cream Cheese Frosting is wonderfully light and moist - a perfect casual dessert. It tastes like a big oatmeal-raisin cookie!
Ingredients:
For the Cake:
- 1½ cups boiling water
- 1½ cups raisins
- 1 cup quick-cooking steel cut oats
- 1⅓ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, cold
- 3 tablespoons unsalted butter, at room temperature
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- Pinch of salt
Directions:
1. Make the Cake: Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan.
2. In a medium bowl, stir together the boiling water, raisins and oats and let sit for 20 minutes.
3. In a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt; set aside.
4. Using an electric mixer, beat the butter and both sugars together on high speed until light and fluffy, about 5 minutes. Reduce the speed to medium and add the eggs and vanilla extract, beating to combine. Reduce the mixer speed to low and add the oat mixture, then gradually add the flour mixture, beating until just combined. Give the mixture a final stir with a rubber spatula and transfer to the prepared baking pan.
5. Bake until golden brown and a toothpick inserted in the center comes out clean, about 40 to 45 minutes. Place on a wire rack and cool completely before frosting.
6. Make the Cream Cheese Frosting: Using an electric mixer, beat the cream cheese and butter on medium-high speed until smooth, about 3 minutes. Reduce the mixer speed to medium-low and gradually add the powdered sugar until it is all incorporated. Add the vanilla extract and salt, increase the mixer speed to medium-high and beat until light and smooth, about 2 minutes. Spread over the cooled cake and serve. Leftovers can be stored at room temperature, covered, for up to 4 days.
Giveaway Details
One lucky reader will win a Quaker gift basket, which includes the following:
A set of two oversized ceramic oatmeal mugs.
A one-pocket apron.
A set of four red ceramic measuring cups.
An all-purpose wooden spoon.
A retro kitchen timer.
A $25 Visa gift card.
A spacious wicker basket.
Quaker Quick 3-Minute Steel Cut Oats Canister and the Quaker Quick 3-Minute Steel Cut Oatmeal flavored varieties, including both the Blueberries & Cranberries and Brown Sugar & Cinnamon flavors.
a Rafflecopter giveaway
Disclosure: Quaker is providing the prizes for this program at no cost to me. This program is not administered by Quaker or its affiliates, but solely by Brown Eyed Baker. I was provided with products and compensation for creating the recipe above, but all opinions are my own.