The creaking yawn of a screen door opening and closing on rusty coils and the sound of cotton sheets and blankets flapping like flags on the laundry line in the wind epitomize late summer evenings, just like this recipe for Omaha Cake. Summertime jam and fruit are layered between a moist and tender cake that’s topped with cinnamon sugar and a delightfully sweet glaze.
Recipes of loved ones have so much meaning, especially when those who made them have passed. This recipe for Omaha cake is from an online user’s grandmother’s recipe for Omaha cake, named after their hometown. This recipe has all of the elements of a summer cobbler but with a softer, daintier cake base.
Here, this recipe varies slightly, substituting the can of pie filling with jam and some fresh berries of your choosing. The oil-based cake batter comes together without the need for an electric mixer. Once the batter is prepared, pour half of it into the prepared baking pan. Next, add in the jam and sliced fruit, followed by the remaining batter.
A healthy sprinkling of cinnamon sugar gets added on top of the cake, and then it’s baked in an oven until a toothpick inserted comes out mostly clean with a few moist, but not wet, crumbs.
You’ll want to cool the cake completely before adding the final addition of a glaze. A simple duo of powdered sugar and heavy cream are whisked until smooth and then drizzled on top of the cake.
The glaze hardened with a bit of a glossy finish, making this Omaha Cake even prettier!
Omaha Cake is a homey, comforting cake, but it’s secretly hiding tons of amazing flavor.
The texture is out-of-this-world tender and can compete with any classic layer cake crumb out there.
In the center of the cake jam and fruit add a wonderful surprise and are packed full of rich, summertime fruity sweetness.
The topping acts as a nice textural variation and gives this cake a breakfast cinnamon-y morning treat vibe as well as an after-dinner dessert feeling as well.
Whenever and however you eat this Omaha Cake, know you’ll always be in for a treat!
Omaha Cake
Allergens: Eggs strawberries Gluten Wheat
Ingredients
- 1 pint strawberries, stems removed, hulled, and roughly chopped
- 1 cup strawberry jam
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1 cup granulated sugar
- 1 cup vegetable oil
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 to 2 tablespoons cinnamon sugar (or 1 tablespoon plus two teaspoons sugar to 1 1/2 teaspoons cinnamon)
- 1 cup powdered sugar
- 2 to 3 tablespoons heavy cream or whole milk
Preparation
- Preheat oven to 350°F. Spray a 9-x-9-inch baking dish with baking spray, set aside.
- In a small bowl combine strawberries and jam, folding the strawberries gently to incorporate, set aside.
- In a second bowl combine flour, baking powder, and salt, set aside.
- In another bowl whisk sugar and oil together until well combined.
- Whisk in eggs one at a time, beating well after each addition. Add in vanilla.
- Gradually add the dry ingredients into the wet ingredients, mixing until there’s no visible dry ingredients.
- Pour half of the batter into the prepared pan. Next pour the strawberry-jam mixture on top, spreading evenly over the batter. Carefully pour the remaining batter on top.
- Sprinkle the top evenly with cinnamon sugar.
- Bake for 30 minutes or until the sides are gold and a toothpick inserted comes out clean with a few moist, not wet, crumbs.
- While the cake is resting for 30 minutes, make the glaze. In a bowl combine powdered sugar and cream. It should be a thick but pourable consistency. Drizzle the glaze on top of the still warm cake. Serve warm and enjoy.
Recipe adapted from r/Old Recipes.