My Grandma Hutchens made the best Oatmeal Cake. I still have that recipe on a now-faded recipe card, which I even took with me when I went to college. The cake was very moist and dense and had a delicious coconut frosting, yet I loved that it was not too sweet. I have fond memories of eating that cake growing up on the farm.
Side note: Since our day consisted of breakfast, (mid-morning) lunch, dinner, (mid-afternoon) lunch, supper, and if a neighbor happened to stop over in the evening, a little lunch before they left. (I’m beginning to feel like this could lead to a whole new blog post about meals on the farm and the transition I had when I went out into the world and encountered “city” folk and their meal schedules.) Needless to say, there were always sweet treats on the counter – cake, cookies, bars, sweet breads, etc.
It was our favorite recipes like this that Joyce and I decided to recreate with pure ingredients when we wrote this book. Back in the days when our grandmas cooked, the sugar, flour, and oats had not been genetically modified. In this recipe, we have replaced those ingredients with maple syrup, applesauce, coconut flour, and Montana gluten-free certified organic raw oats. The height of our cake is not as tall as Grandma’s traditional version, but it’s just as delicious!