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Old Fashioned Oatmeal Cake

This Old Fashioned Oatmeal Cake is incredibly moist and warmly spiced with a broiled buttery coconut topping.  You’ll be wanting this cake for breakfast and dessert!

Since this Oatmeal Cake was one of the very first recipes that I posted here on my blog, and because it’s so yummy and addicting, I’ve decided it deserves a repost and some updated pictures.

My 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 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!

Below is my mother’s handwritten recipe…

oatmealcake - 5

You have my promise, this is one of the easiest homemade cake recipes that you’ll ever make.  Here’s what I did to make this cake.

  • I mixed together some oats and hot water in a medium bowl and allowed it to sit for 5 minutes while I mixed the other ingredients.
  • Once I mixed the remaining ingredients, I added the oatmeal to the mixture and baked the cake in a 9 x 13 pan.

While the cake was baking I made the topping…

  • I combined brown sugar, butter and half & half in a medium saucepan and brought to a boil.  Then I added coconut and mixed to combine everything.
  • I spread the topping over the warm cake and placed it under a broiler for a couple of minutes to toast the coconut.

That Easy!!

If you’re not a fan of coconut, you might want to check out this coconut free recipe for Oatmeal Cake with Maple Glaze

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Old Fashioned Oatmeal Cake


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

Description

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


Ingredients

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

Instructions

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.

Notes

  • Store cake covered for up to three days.

Nutrition

  • Serving Size: 12

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