Leftover Porridge Cake
This recipe combines the comforting flavors of oatmeal and cinnamon in a delightful cake that's perfect for any occasion. The warm aromas of spices and the optional additions of shredded coconut, chopped nuts, or diced apple add a delicious twist to this classic treat. Finish it off with a decadent cream cheese icing or a caramel glaze for a truly indulgent experience. This cake is sure to become a favorite in your baking repertoire!
— Constant Cookbook
Ingredients
- 1/2 cup Butter
- 2 cups White Sugar
- 2 whole Eggs
- 2 cups Cooked Porridge
- 1 1/4 cup Flour
- 2 1/2 tsp Baking Soda
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2-3 tsp Cinnamon
- Optional Additions: Shredded Coconut, Chopped Nuts, Diced Apple.
Instructions
- Preheat oven to 180C/fan
- Cream together the butter and sugar. Stir in the eggs and oatmeal. Sift together flour, baking soda, baking powder, salt and cinnamon (and any other extras eg. nuts). Add to creamed mixture and mix well.
- Pour into greased and floured 6cm x 26cm cake tinTop with either cream cheese icing, caramel icing or a caramel glaze with chopped nuts and coconut.. Bake for 35 minutes or until it tests done.
- Extra: Top with either cream cheese icing, or a caramel glaze with chopped nuts and coconut, if desired.
- Enjoy!
Yield
Makes 1 cake
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