A childhood favorite cookie turned into a delicious cake: Oatmeal Raisin Bundt Cake!
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Y’know that old joke about how oatmeal raisin cookies that look like chocolate chip cookies are the main reason I have trust issues… Well, jokes aside, I actually really enjoy a good oatmeal raisin cookie. And when I love a recipe, I naturally want to play with it. It’s just what I do. #shrug
So I thought about oatmeal raisin cookies, and suddenly found myself wondering what would happen if you made an oatmeal raisin bundt cake. When I finally got to my kitchen to test my discovery, I was so excited with the results. The cake had all of the delicious flavors of that classic cookie, with a unique and incredible texture too.
So, if you’re looking for a new bundt cake to add to your shabbos rotation, look no further. You’re gonna love this one.
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- ½ cup oil
- 6 eggs
- 1 cup sugar
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1½ teaspoons baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoons vanilla extract
- ½ teaspoon salt
- 1¾ cups flour
- ½ cup soy milk
- 1½ cup rolled oats (old fashioned oatmeal)
- 1 cup raisins or Craisins
- 1 cup confectioners’ sugar
- 1 tablespoon light corn syrup or honey
- 2-3 teaspoons soy milk
- ½ teaspoon vanilla extract
- Preheat oven to 350ºF. Grease a bundt pan well with floured baking spray and set aside.
- In the bowl of an electric mixer on medium speed, beat together oil, eggs, sugar and brown sugar. Beat until combined and creamy.
- Add cinnamon, baking soda, baking powder, vanilla and salt. Beat until combined.
- Turn the mixer to low speed. Add flour, followed by soy milk, then oatmeal. Stir in Craisins.
- Pour batter into the prepared Bundt pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
- Combine all ingredients in a small bowl. Whisk until smooth. Drizzle over cooled cake.
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Enjoy your cake! -Miriam
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This looks delicious! Can you use coffee creamer instead of soy milk?
HI Miriam,
Have you ever subbed water or orange juice for the soy milk? Does it add a lot to the taste?
Thanks