Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A close up shot of a vintage oatmeal cake with a golden coconut and nut topping on a cooling rack.

Oatmeal Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 19 reviews

  • Author: Teresa Flagler
  • Total Time: 1 hour 5 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This moist, heritage Oatmeal Cake features a spiced base made with soaked old-fashioned oats and a decadent, broiled topping of shredded coconut and crunchy nuts. It is a nostalgic pantry-staple dessert that perfectly balances a tender crumb with a caramelized, golden crust.

Ingredients

  • 1 cup old-fashioned oats
  • 1 1/4 cups boiling water
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 6 tablespoons unsalted butter, melted
  • 1 cup shredded coconut
  • 1/2 cup chopped pecans or walnuts
  • 2/3 cup brown sugar
  • 1/4 cup evaporated milk

Instructions

  1. In a small heat-proof bowl, combine the old-fashioned oats and boiling water; let the mixture sit for 20 minutes to allow the oats to soften.
  2. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and 1 cup of brown sugar until light and fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract and the soaked oatmeal mixture.
  5. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
  6. Gradually add the dry ingredients to the wet batter, mixing just until the flour streaks disappear.
  7. Pour the batter into the prepared pan and bake for 30 minutes, or until a wooden skewer inserted in the center comes out clean.
  8. While the cake is baking, combine the melted butter, shredded coconut, chopped nuts, 2/3 cup brown sugar, and evaporated milk in a small bowl.
  9. Spread the topping evenly over the warm cake immediately after removing it from the oven.
  10. Switch the oven to the broil setting and return the cake to the oven for 2-3 minutes until the topping is bubbling and a deep golden brown.

Notes

For the best results, ensure your eggs are at room temperature to create a smoother emulsion in the batter. When broiling the topping, stay close to the oven door and watch carefully, as the high sugar content in the coconut and nuts can cause the topping to burn within seconds of reaching perfection.

  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Tag us @CakeHalf — we can't wait to see what you've made!

Find it online: https://cakehalf.com/oatmeal-cake/