Oatmeal Cake
This Old Fashioned Oatmeal Cake is an easy and quick cake to make! It's a moist made from scratch cake topped with a caramelized coconut nut topping.
Ingredients
CAKE:
- 1¼ cup (300ml) boiling water
- 1 cup (95g) quick cooking oats (can also use old fashioned)
- 1½ cups (275g) packed brown sugar
- ½ cup (113g) softened butter
- 1 teaspoon vanilla
- 2 large eggs
- 1½ cups (210g) all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg, optional
- ½ teaspoon salt
FROSTING:
- ½ cup (113g) butter
- ½ cup (120ml) heavy cream
- 2 cups (120g) flaked coconut (sweetened or unsweetened are fine)
- 1 cup (190g) packed brown sugar
- 1 cup (120g) your favorite chopped nuts
Instructions
CAKE:
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Preheat oven to 350° F. Grease a 9x13'' pan with non-stick cooking spray. In a medium bowl add oatmeal and boiling water and set aside for at least 5 minutes to soften. In a mixing bowl cream the butter and brown sugar.
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Add the eggs and vanilla and mix just until combined. Stir in the oatmeal mixture. Add the flour, baking soda, cinnamon, nutmeg, and salt. Mix just until combined. Pour into prepared pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
FROSTING:
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While the cake is baking prepare the frosting. In a small saucepan heat the butter and cream until butter melts. Stir in the coconut, brown sugar, and nuts. Remove from heat and spread over a hot baked cake. Place under the broiler until lightly golden. Watch closely so it doesn't burn.
Recipe Notes
- MAKE AHEAD: This cake can be made up to 3 days in advance. I think this cake tastes best on the second day.
- FREEZER FRIENDLY: Cool cake completely. Store in a freezer safe container and freeze for up to 2 months. Thaw overnight at room temperature.
- STORAGE: Store at room temperature for up to 3 days or in the refrigerator for up to 5 days.