Overtime Cook

The Home of Real Life Kosher Cooking

  • Home
  • About Me
    • Contact
  • Press
  • Recipe Index
  • Photography Basics
    • Recommended Products
« Quick and Easy Orange Teriyaki Chicken
No-Bake Chocolate Caramel and Peanut Tarts »

Oatmeal Raisin Bundt Cake

May 4, 2017 by overtimecook 2 Comments

A childhood favorite cookie turned into a delicious cake: Oatmeal Raisin Bundt Cake!

Have a question about one of my recipes?
The best place to get answers is the Overtime Cook Recipes Facebook Group. Click here to join the conversation.

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.

Do you receive the Overtime Cook newsletter? It’s full of recipes, kitchen tips and deals and more!
Click here to signup.

Print
Oatmeal Raisin Bundt Cake
Author: Miriam Pascal, OvertimeCook.com
Serves: 1 bundt cake
 
Originally featured in Ami/Whisk
Ingredients
  • 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
Vanilla Glaze:
  • 1 cup confectioners’ sugar
  • 1 tablespoon light corn syrup or honey
  • 2-3 teaspoons soy milk
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat oven to 350ºF. Grease a bundt pan well with floured baking spray and set aside.
  2. In the bowl of an electric mixer on medium speed, beat together oil, eggs, sugar and brown sugar. Beat until combined and creamy.
  3. Add cinnamon, baking soda, baking powder, vanilla and salt. Beat until combined.
  4. Turn the mixer to low speed. Add flour, followed by soy milk, then oatmeal. Stir in Craisins.
  5. Pour batter into the prepared Bundt pan and bake for 40-45 minutes, until a toothpick inserted in the center comes out clean.
Prepare the glaze:
  1. Combine all ingredients in a small bowl. Whisk until smooth. Drizzle over cooled cake.
3.2.2925

 Liked this recipe? You’ll also love:

Cocoa Pebbles Bundt Cake

Cappuccino Bundt Cake

S’mores Bundt Cake

Butterscotch Bundt Cake

—-

Like This Recipe? You will absolutely LOVE my cookbook!

It also makes a great gift! Click here to purchase Something

——-

Never miss a new recipe! Follow me for all the updates on: 

Facebook|  Instagram | Twitter | Pinterest

——-

Enjoy your cake! -Miriam

—

Disclosure: This post contains affiliate links, which means that a small percentage of every purchase made through that link goes to help support this blog.

Share this:

  • Click to share on Facebook (Opens in new window) Facebook
  • Click to share on Pinterest (Opens in new window) Pinterest
  • Click to email a link to a friend (Opens in new window) Email
  • Click to share on X (Opens in new window) X
  • Click to share on Tumblr (Opens in new window) Tumblr
  • Click to share on Reddit (Opens in new window) Reddit
  • Click to share on LinkedIn (Opens in new window) LinkedIn
  • Click to print (Opens in new window) Print

Filed Under: Bundt Cake, Cake, Dessert, Fruit, Hanukkah, Holiday, Rosh Hashanah, Shavuot, Sukkos, Tu B'shvat Tagged With: baking, bundt cake, cake, dessert, recipe


Comments

  1. EL says

    May 16, 2017 at 11:34 pm

    This looks delicious! Can you use coffee creamer instead of soy milk?

    Reply
  2. Aviva says

    April 13, 2018 at 3:03 am

    HI Miriam,
    Have you ever subbed water or orange juice for the soy milk? Does it add a lot to the taste?
    Thanks

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Connect With Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Recipes By Category

Archives

©2024 Overtime Cook

All images and content on this blog are copyright protected. Please do not use any of the photos on this blog without prior permission. All work on this blog is a result of my hard work and is my property – don’t steal! If you have any questions, feel free to contact me.

Copyright © 2025 · Lifestyle Pro Theme on Genesis Framework · WordPress · Log in