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Old Fashioned Oatmeal Cake

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This Old Fashioned Oatmeal Cake is a moist and tender dessert made with hearty oats and topped with a rich coconut-pecan topping. A true nostalgic treat, it’s perfect for family gatherings or holiday dinners.

Ingredients

Scale

For the Cake:

  • 1 cup (90 g) old-fashioned oats
  • 1 1/4 cups (300 ml) boiling water
  • 1/2 cup (115 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (200 g) brown sugar, packed
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg

For the Topping:

  • 1/2 cup (115 g) unsalted butter, melted
  • 2/3 cup (140 g) brown sugar, packed
  • 1/4 cup (60 ml) heavy cream or milk
  • 1 cup (75 g) sweetened shredded coconut
  • 1/2 cup (60 g) chopped pecans

Instructions

1. Preheat the Oven:

  • Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.

2. Soak the Oats:

  • In a medium bowl, combine the oats and boiling water. Let sit for 15 minutes to soften.

3. Prepare the Batter:

  • In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs and vanilla extract, beating until smooth.
  • Stir in the softened oats.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

4. Bake the Cake:

  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

5. Prepare the Topping:

  • While the cake bakes, combine the melted butter, brown sugar, heavy cream, shredded coconut, and pecans in a bowl. Mix until evenly combined.

6. Broil the Topping:

  • Once the cake is baked, remove it from the oven. Spread the topping evenly over the hot cake.
  • Place the cake under the broiler for 2-3 minutes, or until the topping is bubbling and golden brown. Watch carefully to prevent burning.

7. Cool and Serve:

  • Let the cake cool slightly before serving. It’s best enjoyed warm, but it can also be served at room temperature.

Notes

  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • For a nut-free version, omit the pecans or substitute with sunflower seeds.
  • Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

Find it online: https://ukfinda.com/old-fashioned-oatmeal-cake/