Sweet & savory country cooking from my table to yours!


Old Fashioned Oatmeal Cake


My twin sister and I have so many memories of eating this wonderful Oatmeal Cake when we were kids.  Our mother made this cake often, and we loved to eat it slightly warmed for breakfast, although it was good anytime. The cake itself has oatmeal and warm spices and is so… moist!  After the cake is baked, it’s topped with a mixture of pure butter, brown sugar and coconut and placed under a broiler for a minute.  Oh my!!!  You just have to try this cake, and did I mention it takes no time to make!  Oh yes…just in case your one of those anti-coconut people, click here for yet another wonderful recipe for Oatmeal Cake with Maple Glaze.  This recipe is delicious too, but has a thin Maple glaze on top versus a coconut topping.

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My mother’s hand written recipe, which I’ve re-written in the recipe below to explain the steps in more detail…

Okay, here’s how I made it…

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First I poured some very hot water over some quick oats in a bowl…

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I let it set for about 15 to 20 minutes while I prepared the other ingredients…

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Then I sifted some flour, baking soda, salt and cinnamon together in a bowl and set aside…

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Next, I placed a stick of soft butter and some eggs in the bowl of my stand mixer.  Yes, I know, normally I would cream the butter and sugar first, but I’m doing what my mother did, and it all turns out just fine…

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I mixed the butter and eggs together on medium speed for about one minute….

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Then I added some brown and white sugar and pure vanilla…

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And mixed everything on medium speed for about one minute until it all came together and was creamy…

And yes…my camera died here… but I added in half of the dry ingredients, followed by the oatmeal and the rest of the dry ingredients and mixed for a few seconds, just long enough to incorporate…(you don’t want to over mix).

Then I spread the batter into a 9″ x 13″ pan that I sprayed with Pam…

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I baked the cake for about 35 minutes until a toothpick inserted into the center came out clean…

While the cake was baking I made the topping…

Here’s how I did it…

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First, I mixed some brown sugar, half & half and butter together in a medium pan over medium heat…

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And I brought it just to a boil and removed it from the heat…

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Then I added some coconut…

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And mixed it in…
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Then I spread the topping over the hot cake…

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Covering the entire surface…

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And lastly, I placed the cake under my broiler for about one minute until the topping turned golden and crispy…Don’t walk away from the oven when broiling the topping…

And then I couldn’t wait to go back in time and cut a couple of pieces for my twin and I.  Unfortunately she wasn’t here, so I had to eat her piece too…




Old Fashioned Oatmeal Cake

  • Author: Cindy Gibbs at My Country Table
  • Prep Time: 15
  • Cook Time: 40
  • Total Time: 55


This super moist oatmeal loaded cake is topped with a coconut, butter, brown sugar broiled topping and is perfect for breakfast or anytime!


For the Cake

  • 1 cup quick oats
  • 1 1/4 cup boiling water
  • 1 stick real butter
  • 3 eggs
  • 1 cup white sugar
  • 1 cup light brown sugar
  • 1 1/3 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon real vanilla

For the Topping

  • 1 cup light brown sugar
  • 1/2 cup half & half
  • 4 tablespoons real butter
  • 1 cup shredded coconut


For the Cake

  1. Preheat oven to 350 degrees.
  2. Spray a 9″ x 13″ cake pan with non stick cooking spray.
  3. Mix the oatmeal and water together in a medium bowl and set aside.
  4. Sift the flour, baking soda, salt and cinnamon together in a medium bowl and set aside.
  5. In the bowl of a stand mixer, using the paddle attachment, mix the butter and eggs together on medium speed for about one minute, (or you can use a hand mixer). Add the sugars and vanilla and mix on medium speed until mixture is light and creamy, about one minute. Add about half of the flour mixture while mixing on low speed, followed by the soaked oatmeal mixture, and ending with the other half of the flour mixture. Mix on low speed just until the dry ingredients are incorporated.
  6. Pour the filling into the prepared pan. Bake for approximately 30-35 minutes until a toothpick inserted into the center of the cake comes out clean. While the cake is baking prepare the topping.

For the topping

  1. Place the brown sugar, half & half and butter in a medium size pan over medium heat. Stir and bring mixture to a boil. Remove from heat and add the coconut. Mix well with a large spoon. Spread the mixture onto the hot cake. Place under a broiler for about one minute until the topping starts to bubble and the coconut begins to turn a golden color. DO NOT walk away from the oven. This happens quickly.
  2. Serve cake at room temperature or slightly warmed.


  • Store cake covered for up to three days.


  • Serving Size: 12

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