Description
This classic oatmeal cake is moist and flavorful, made with old-fashioned oats and topped with a rich coconut-nut broiled topping. It’s simple to prepare and perfect for a comforting homemade dessert.
Ingredients
Units
Scale
For the Cake:
- 1 1/2 cups old fashioned rolled oats
- 1 1/4 cups boiling water
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
For the Topping:
- 6 tablespoons unsalted butter, melted
- 2/3 cup packed light brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup chopped nuts, pecans or walnuts (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×13-inch cake pan with nonstick spray. Set it aside for later use.
- Soak the Oats: In a medium bowl, combine the rolled oats and boiling water. Stir and let them soak for 15 minutes until the oats are soft and have absorbed the water.
- Mix Dry Ingredients: In another bowl, whisk together the flour, cinnamon, baking soda, salt, and nutmeg to evenly distribute the leaveners and spices.
- Cream Butter and Sugars: In a large mixing bowl, beat the granulated sugar, brown sugar, and softened butter on medium speed for 4 to 5 minutes, or until light and fluffy. Scrape down the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Beat in the vanilla extract.
- Add Dry Ingredients and Oats: Gradually add the dry ingredients to the wet mixture and mix until just combined. Then, add the soaked oat mixture and beat until fully incorporated and the batter is uniform.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but not wet batter.
- Prepare the Topping: While the cake is baking or cooling slightly, whisk together the melted butter, brown sugar, milk, and vanilla extract in a medium bowl. Stir in the shredded coconut and chopped nuts if using.
- Top and Broil: Once the cake is out of the oven, change the oven’s setting to broil. Evenly spread the coconut-nut topping over the warm cake. Return the cake to the oven under the broiler for 1 to 2 minutes, watching closely, until the coconut is golden brown around the edges.
- Cool and Serve: Remove the cake from the oven and let it cool for at least 30 minutes before slicing and serving to allow the topping to set.
Notes
- Use pecans or walnuts in the topping for extra texture and flavor, or omit for a nut-free version.
- Keep a close eye while broiling the topping to prevent burning.
- If desired, serve warm with a scoop of vanilla ice cream for an extra treat.
- The cake keeps well covered at room temperature for up to 3 days or refrigerated for longer freshness.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 390
- Sugar: 35g
- Sodium: 270mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 65mg
