I’ve been on a big oatmeal raisin kick the last couple of months. I’ve experimented with a few different oatmeal raisin cookie recipes and I think I’ve finally found the one. Unfortunately I still haven’t taken decent pictures of those cookies, but eventually I will and I get them posted on here! In the meantime, I stumbled across this recipe last week and as soon as I saw it I knew I had to give it a try.
Fortunately I was visiting family over the weekend so I had the perfect excuse to make this Oatmeal Raisin Cake. The cake itself is soft and tender with plump raisins and just a hint of cinnamon. It’s topped off with a smooth cream cheese frosting which is always a good addition! This cake comes together very easily. It does take a little bit of planning since the oatmeal and raisins both need about 30 minutes to soak before the cake is mixed up but once those are finished the rest of the cake comes together in minutes.
- 1¼ cups boiling water + additional hot water for the raisins
- 1½ cup raisins
- 1½ cups + 2 tbl. flour
- 1 cup old-fashioned oats
- ½ cup unsalted butter, cut into cubes and at room temperature
- 2 large eggs
- 1 tsp. vanilla extract
- ¾ cup sugar
- 1¼ cups dark brown sugar, packed
- ½ tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1½ tsp. cinnamon
- 5 tbl. unsalted butter at room temperature
- 5 oz. cream cheese, chilled
- 2 cups confectioners' sugar, sifted
- 1 tsp. vanilla extract
- Place the butter and oats in a bowl, pour 1¼ cups boiling water over the oats and butter and allow to sit for about 30 seconds then stir the mixture to moisten all the oats and melt the butter. Set aside for 25-30 minutes.
- Place the raisins in a separate small bowl and cover with hot water, let soak for about 25 minutes then drain well. Place the drained raisins in a bowl and toss them with 2 tbl. flour, this will keep the raisins from sinking to the bottom of the pan. Set aside.
- Preheat the oven to 375 degrees and grease a 9 x 13 inch pan, set aside.
- In a separate bowl, whisk the eggs, vanilla, sugar, and brown sugar until smooth then add the salt, baking soda, baking powder, salt and cinnamon. Pour in the oatmeal mixture and stir to combine. Gently fold in the remaining 1½ cups flour and the raisins.
- Pour the batter into the prepared pan and bake until the top is golden brown and a toothpick inserted in the center of the cake comes out clean, about 35-40 minutes. Set the pan on a wire rack to cool completely.
- When the cake is cool, prepare the frosting by beating the butter and cream cheese until smooth, about 3 minutes. Add the confectioners' sugar and vanilla and beat until smooth and fluffy, another 3 minutes. Spread evenly over the cooled cake.
Adapted from Two Peas and Their Pod