Oatmeal Cream Bundt Cake
This recipe takes the nostalgic oatmeal cream pie and transforms it into a golden-brown Oatmeal Cream Bundt Cake for an irrisistible Fall dessert!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nordicware.com.
Cooking tools:
- Bundt pan
- Oven
- Mixing bowl
- Hand mixer
- Whisk
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Saucepan
- Kitchen scale
- Zip-top bag
Ingredients
- Cake:
- 8 ounces (226 grams) cream cheese, softened
- ¾ cup (150 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
- 3 cups (375 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
- 5 large eggs (250 grams), room temperature and divided
- 1 cup (100 grams) old-fashioned oats
- ½ cup (80 grams) roughly chopped raisins
- 3 tablespoons (15 grams) unsweetened cocoa powder
- 2 teaspoons (4 grams) ground cinnamon
- 1½ teaspoons (4.5 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 1 cup (227 grams) unsalted butter, softened
- 1 cup (220 grams) firmly packed light brown sugar
- 1 teaspoon (4 grams) vanilla extract
- 1¼ cups (300 grams) whole buttermilk, room temperature
- Vanilla Glaze:
- 1 cup (120 grams) confectioners’ sugar
- 4 teaspoons (20 grams) water
- ¼ teaspoon (1 gram) vanilla extract
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