gingerbread oatmeal breakfast cake

3 Pinches 1 Photo
Warren, MI
Updated on Dec 16, 2024

This gingerbread cake was made in a silicone pan and in the bottom of the pan it was indented with a gingerbread boy and girl and a candy cane. I flipped the pan over on a dish and that's how they came out.

prep time 15 Min
cook time 35 Min
method Bake
yield 8 serving(s)

Ingredients

  • 1/2 cup butter, room temperature
  • 3/4 cup brown sugar, firmly packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoons molasses
  • 3/4 cup milk, room temperature
  • 2 tablespoons jam, any kind
  • 1/4 cup sour cream
  • 11/4 cups all-purpose flour
  • 1 cup oats, regular
  • 1 tablespoon unsweetened cocoa
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 3/4 cup baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

How To Make gingerbread oatmeal breakfast cake

  • Step 1
    Preheat oven to 350 degrees. Grease a pan of any kind, about 9x9; whatever pan the batter will fill.
  • Step 2
    In a bowl add flour, oats, cocoa powder, cinnamon, nutmeg, allspice, ginger, baking soda, baking powder, and salt. Combine.
  • Step 3
    Cream butter and sugar in a large bowl until creamy. Add molasses, eggs, vanilla, milk, jam, and sour cream. Mix together. Mix dry ingredients into wet ingredients with a spatula. Don't overmix.
  • Step 4
    Mix dry ingredients into wet ingredients using a spatula. Don't overmix.
  • Step 5
    Spread into prepared baking pan. You can sprinkle on top 1 tablespoon sugar pinch of cinnamon, allspice, and nutmeg that's been mixed together in a bowl.
  • Step 6
    Bake at 350 degrees for 35-40 minutes. Check doneness after 30 minutes.

Discover More

Method: Bake
Culture: American
Ingredient: Flour

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