An old fashioned oatmeal cake recipe with an easy broiled coconut topping. This cake could easily be a breakfast coffee cake or traditional dessert recipe. Top with a dollop of whipped cream or ice cream. Delicious served warm! You will also love our Amish cake with broiled nut topping.
Oatmeal Cake Recipe
On our sister website Tastes of Lizzy T, we shared a recipe for Oatmeal Pie. It was then that I first heard about oatmeal cake. That oatmeal pie reminded so many of our followers about oatmeal cake so we had to try it! This old fashioned oatmeal cake recipe comes from an old Amish cookbook. We made it for a small group that meets at our house and they loved it!
Old Fashioned Oatmeal Cake
This easy cake recipe mixes up quickly. You’ll want to get the quick oats soaking first before blending them into the cake. This will soften the oats and make them blend into the cake batter better. If you don’t have quick oats, run some old fashioned oats through the food processor to chop them up a bit and use those processed oats in place of quick oats.
Mix together the batter and pour it into a greased 9×13 pan. The cake initially cooks for about 30-35 minutes.
While it is cooking, make the broiled topping!
Broiled Coconut Topping
If you’re not a huge fan of frosting, you’ll love this oatmeal cake recipe. While the cake is baking, mix together butter, sugar, heavy cream, coconut and walnuts. If you don’t want to use nuts, it is totally fine. I’d add a little more coconut if you leave out the nuts just to make the topping the best it can be.
When the cake comes out of the oven, immediately spread this topping on it and place it under the broiler (set to low) for 2-3 minutes. Watch this closely! Food under the broiler can burn quickly, so be careful to watch this. You’ll know the topping is done when it starts bubbling.
We’ve eaten this cake warm, cold, after it sits for a day, with ice cream, with whipped cream, as breakfast and as a dessert. This oatmeal cake recipe is good any way you look at it!
Other Easy Cake Recipes
An old fashioned oatmeal cake recipe with an easy broiled coconut topping. This cake could easily be a breakfast coffee cake or traditional dessert recipe. Top with a dollop of whipped cream or ice cream. Delicious served warm!
- 1 cup quick cook oats
- 1 1/4 cups hot water (almost boiling)
- 1/2 cup butter softened
- 1 cup brown sugar (packed)
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground nutmeg
- 1 teaspoon cinnamon
- 1 1/2 cups cake flour (or all purpose flour)
- 6 tablespoons melted butter
- 2/3 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1 cup finely shredded coconut
- 1 cup chopped walnuts
Place the quick cook oats in a medium-size bowl. Pour the hot water over the oats and set aside for 15 minutes.
Preheat the oven to 350 degrees. Spray a 9x13 baking pan with cooking spray.
In a large bowl, cream together the butter and sugars.
Add in the eggs and vanilla and beat well.
Add the baking soda, salt, nutmeg and cinnamon. Add in half of the flour. Mix.
Pour in the oatmeal & water mixture. Mix again.
Add the rest of the flour and mix until well combined.
Pour into the prepared cake pan.
Bake for 30-35 minutes or until the center of the cake springs back when you touch it.
While the cake is baking, mix together the topping. In a small bowl, combine the butter, sugar, cream, coconut and walnuts. Mix well.
Spread the topping mixture over the hot cake right when it comes out of the oven. Set the broiler to low and place the cake back in the oven. Allow the cake to sit under the broiled for 2-3 minutes or until the topping starts bubbling.
Serve the cake warm or cold!