gingerbread oatmeal breakfast cake
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 1Preheat oven to 350 degrees. Grease a pan of any kind, about 9x9; whatever pan the batter will fill.
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Step 2In a bowl add flour, oats, cocoa powder, cinnamon, nutmeg, allspice, ginger, baking soda, baking powder, and salt. Combine.
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Step 3Cream 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 4Mix dry ingredients into wet ingredients using a spatula. Don't overmix.
-
Step 5Spread 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.
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Step 6Bake at 350 degrees for 35-40 minutes. Check doneness after 30 minutes.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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