Description
Wholesome old fashioned oatmeal cake brings comfort from grandmother’s kitchen, blending warm spices and nostalgic flavors. Moist crumb and caramelized topping make this classic dessert a heartwarming slice of pure homemade happiness you’ll treasure.
Ingredients
Scale
Cake Ingredients:
Main Ingredients:
- 1 cup (90 g / 3.17 ounces) old-fashioned oats
- 1 ¼ cups (300 ml / 10.14 fluid ounces) boiling water
- 1 ½ cups (190 g / 6.70 ounces) all-purpose flour
- 2 large eggs
Sweeteners:
- 1 cup (200 g / 7.05 ounces) granulated sugar
- 1 cup (200 g / 7.05 ounces) brown sugar, packed
Additional Ingredients:
- ½ cup (115 g / 4.06 ounces) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Topping Ingredients:
Base Ingredients:
- ½ cup (115 g / 4.06 ounces) unsalted butter, melted
- ⅔ cup (140 g / 4.94 ounces) brown sugar, packed
- ¼ cup (60 ml / 2.03 fluid ounces) heavy cream or milk
Garnish Ingredients:
- 1 cup (75 g / 2.65 ounces) sweetened shredded coconut
- ½ cup (60 g / 2.12 ounces) chopped pecans
Instructions
- Warm the oven to a moderate temperature of 350F (175C), ensuring an even heat distribution for optimal baking.
- Thoroughly coat a 9×13-inch baking pan with a light layer of grease, then dust with a fine layer of flour to prevent sticking and ensure easy cake removal.
- Prepare the oatmeal base by combining hot water with rolled oats, allowing the mixture to soften and absorb liquid, creating a rich, moist foundation for the cake.
- Cream together butter and sugars until the mixture becomes light, fluffy, and develops a pale, creamy consistency that promises a tender crumb.
- Incorporate eggs one at a time, mixing thoroughly to create a smooth, well-integrated batter that promises even texture and maximum flavor distribution.
- Gently fold in the dry ingredients, blending carefully to avoid overmixing and maintaining the delicate structure of the cake.
- Pour the velvety batter into the prepared pan, spreading evenly to ensure uniform baking and a perfectly level surface.
- Slide the pan into the preheated oven, allowing the cake to bake until a golden-brown surface forms and a toothpick inserted comes out clean.
- Once baked, remove from the oven and let the cake cool slightly in the pan, allowing the structure to set and flavors to meld.
- For the finishing touch, prepare a luscious topping of butter, brown sugar, and coconut, spreading it evenly over the warm cake and briefly returning to the oven to caramelize.
Notes
- Choose rolled oats for the most authentic texture and traditional flavor profile in this classic cake.
- Soak oats in hot water beforehand to create a softer, more tender crumb that melts in your mouth.
- Toast coconut for the topping to enhance its nutty, caramelized flavor and add a delightful crunch to the cake’s surface.
- For a gluten-free version, swap regular flour with a certified gluten-free all-purpose blend, ensuring the same delicious results for those with dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 394
- Sugar: 31 g
- Sodium: 163 mg
- Fat: 21 g
- Saturated Fat: 10 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 49 mg