Oatmeal Cake
Oatmeal Cake
This nostalgic oatmeal cake delivers cozy comfort in every bite, featuring a soft, moist crumb infused with hearty oats and the warmth of cinnamon and nutmeg. It’s finished with a luscious, buttery coconut-nut topping that turns golden and chewy under the broiler, making for a dessert that’s both rustic and irresistible.
Ingredients
For the Cake:
| Ingredient | Quantity |
|---|---|
| Old-fashioned rolled oats | 1 ½ cups |
| Boiling water | 1 ¼ cups |
| All-purpose flour | 1 ½ cups |
| Ground cinnamon | 1 ½ teaspoons |
| Baking soda | 1 teaspoon |
| Fine salt | ½ teaspoon |
| Ground nutmeg | ¼ teaspoon |
| Granulated sugar | ¾ cup |
| Light brown sugar, packed | ¾ cup |
| Unsalted butter, softened | ½ cup |
| Large eggs | 3 |
| Vanilla extract | 1 teaspoon |
For the Topping:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, melted | 6 tablespoons |
| Light brown sugar, packed | ⅔ cup |
| Milk | ¼ cup |
| Vanilla extract | 1 teaspoon |
| Sweetened shredded coconut | 1 ½ cups |
| Chopped pecans or walnuts | ½ cup (optional) |
Instructions
Make the Cake:
- Preheat & Prepare Pan
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray and set aside. - Soften the Oats
In a medium bowl, stir together the oats and boiling water. Let them soak for 15 minutes until softened. - Mix the Dry Ingredients
In a separate bowl, whisk the flour, cinnamon, baking soda, salt, and nutmeg. Set aside. - Cream Butter and Sugars
In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 4–5 minutes. Scrape down the bowl as needed. - Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla. - Combine the Batter
Slowly mix the dry ingredients into the wet mixture until just combined. Then fold in the soaked oats and stir until evenly incorporated. - Bake
Spread the batter evenly in the prepared baking pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Make the Topping:
- Adjust Oven & Mix Topping
When the cake comes out of the oven, set your oven to broil. In a bowl, whisk together melted butter, brown sugar, milk, and vanilla. Stir in the coconut and optional nuts. - Broil the Topping
Spread the topping evenly over the warm cake. Place under the broiler for 1–2 minutes, watching carefully, until the coconut edges are golden and slightly crisp. - Cool & Serve
Let the cake cool for at least 30 minutes before slicing, allowing the topping to set and flavors to meld.