Oatmeal Cake Recipe
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!
Servings 15
Ingredients
For the Cake:
- 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)
For the Topping:
- 6 tablespoons melted butter
- 2/3 cup brown sugar (packed)
- 1/4 cup heavy cream
- 1 cup finely shredded coconut
- 1 cup chopped walnuts
Instructions
- 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!