Oatmeal cake
This Oatmeal Cake is a nostalgically delicious, old fashioned dessert that comes together effortlessly and tastes just like how Grandma used to make it!
Ingredients
Cake
- 1 1/2 cups quick cook oats
- 1 1/4 cups boiling water
- 1 cup sugar
- 1 cup brown sugar (measured packed)
- 1/2 cup butter (softened)
- 1 teaspoon vanilla extract
- 3 eggs (at room temperature)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
Broiled Frosting
- 2/3 cup brown sugar (measured packed)
- 1/4 cup butter (melted)
- 3 tablespoons half and half ( milk can also be used)
- 1 cup sweetened flake coconut
- 1/2 cup chopped nuts of your choice
Instructions
Cake
- Preheat oven to 350 degrees F. Prepare a 13x9 inch pan by greasing or buttering, then lightly dusting with flour.
- In a medium sized bowl combine oats and boiling water. Let stand for 20 minutes.
- In a large bowl, using an electric mixer, beat together sugar, brown sugar and butter on medium until light and fluffy, scraping the bowl as needed. This make take a few minutes to fully combine the butter and sugars.
- Add in vanilla and eggs, and beat to combine. Add in oat mixture and remaining cake ingredients and beat until combined. Spread evenly into prepared pan.
- Bake for 35 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
Frosting
- While cake is baking, beat together 2/3 cup brown sugar, 1/4 cup melted butter and 3 tablespoons of half and half. Combine until smooth. Stir in coconut and nuts.
- When cake is done remove from the oven, and set the now empty oven to broil. Carefully spoon the frosting over the hot cake.
- Return the frosted cake to oven and broil for 1 to 2 minutes or until the frosting is bubbly and light golden brown. Remove from oven, and cool on a wire cooling rack for at least one hour prior to serving.
Notes
Storage - Store the leftover cake covered with a lid or foil at room temperature for about 4-5 days. Allow the oatmeal cake to cool completely before storing it, you don't want any condensation ruining the cake!
Classic recipe from Pillsbury.
Nutrition
Calories: 349kcalCarbohydrates: 53gProtein: 5gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.4gCholesterol: 55mgSodium: 245mgPotassium: 154mgFiber: 2gSugar: 37gVitamin A: 321IUVitamin C: 0.03mgCalcium: 55mgIron: 1mg
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.