29 October, 2010

Cinnamon Raisin Oatmeal Cake

I can't deny that I see the end of the year coming, Halloween is only a couple of days away. Soon will be Christmas. Soon after that the year 2010 is a thing of the past. It might be a little early to say, but this year hasn't been one of my best. Lots of sad, annoying, or troublesome things happened. Not all at once, but nicely spread over the whole year. That's life I guess.
Anyway, the end of the year also finds me more and more in the spice section of the supermarket. Cinnamon, cardamom, or ginger are ready to be used in some cookies or cakes. Other herbs and spices will spice up hearty soups and stews (hopefully).
Here is the recipe of my Cinnamon Raisin Oatmeal Cake. I have baked it a with a few changes a couple of times until I was 100% happy with the taste and the texture of it. It is a perfect fall/winter bread.
I am baking cake loaves almost every other day these days. Why? My children finally got to like my healthified versions, and I find myself chomping these down with a glass of milk straight after my marathon training runs. It delivers carbs quickly, but not of the worst kind. And it's delicious carbs too!

1/2 cup rolled oats
1/3 cup warm milk
1/2 cup raisins

1/4 cup olive oil
1/3 cup palm sugar
2 eggs
1/4 cup yogurt
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon ground cinnamon

1/4 cup rolled oats
1 teaspoon ground cinnamon
1 tablespoon palm sugar
1 tablespoon butter

Yields 1 loaf
Combine oats, milk and raisins in bowl, cover, let stand for 20-30 minutes.

Preheat oven to 180C (350F). Line loaf tin with parchment paper.

Beat olive oil and sugar in small bowl until smooth.  Add eggs,  one at a time. Whisk until well incorporated, before adding the next one. Stir in yogurt and vanilla. Stir in oat mixture.
In another bowl, sift together flour, baking soda and cinnamon. Combine wet and dry ingredients.

For the topping, combine oats, cinnamon and sugar in a small bowl. Rub in butter with your finger tips until mixture becomes crumbly. 
Pour cake batter into prepared loaf tin. Sprinkle with topping . Bake for 45-50 minutes or until toothpick come out clean. Let cool in the tin for 10 minutes. Transfer to wire rack to cool completely.


  1. So yummy, I went out and got the ingredients I didn't have and I am making these right now!

  2. p.s. I'm sorry to hear you've had a tough year. I really hope you get a fresh start soon!

  3. yikes, how much butter goes in the batter?

  4. @ healthy mamma,

    sorry there was a typo in the recipe. No butter in the batter. Just a spoonful into the topping.

  5. Such a great recipe! I do the same thing with my recipes and hide all those delicious things my kids do not like. It is amazing what they'll eat in a cake or cupcake form.

    Going to try this recipe out this weekend. Hope 2011 can be a better year for you. Seems like 2010 hasn't been the best of your for many.

  6. Anja, this cake looks fabulous! Amazing how kids (and others) can learn to like healthier foods. Your recipes are a blessing to many :D

  7. I just wanted to let you know I made this yesterday and it was hands down the best bread we've ever had! So wonderful it passed as a dessert with my family! I am posting it to my blog in a day or two and will link back to you if that's o.k.
    Thanks again!

  8. @ Healthy Mamma

    Big smiles, of course, you can!!!

  9. This oatmeal cake looks great. Love when we can prepare these healthy eats for our kids & us. Sorry to read that your year has not gone too well, hopefully you can have a much brighter 2011. xo

  10. Cinnamon, raisins, oatmeal...three of my favorite things :) This recipe has to be amazing!

  11. what is a substitute for palm sugar? i've never heard of it and would love to make this great recipe! thanks!

  12. Brown sugar will be fine.