Grandma's Oatmeal Cake
User Reviews
4.9
Grandma's Oatmeal Cake
Description
This oatmeal cake starts by soaking rolled oats with melted butter and boiling water, contributing moisture and oatmeal flavor to the batter. The wet ingredients—eggs, brown sugar, and white sugar—are mixed separately before combining with sifted dry ingredients including all-purpose flour, cinnamon, nutmeg, baking soda, and salt. The mixture is folded with the oat soak and baked in a greased 9x13 inch pan for about 35 minutes until a toothpick comes out clean.
While baking, a topping made from soft butter, shredded sweetened coconut, evaporated milk, brown sugar, chopped nuts, and vanilla extract is prepared. After baking, the cake is spread evenly with this topping and returned to the oven under broil for a few minutes until the coconut turns golden brown and slightly crisp.
The finished cake balances a tender, moist crumb with a sweet, textured topping featuring coconut and nuts. It is suitable for make-ahead occasions and serves well for desserts, snacks, or special occasions where a comforting and traditional dessert is appreciated.
Making this cake a day or two in advance enhances flavors and texture, making it ideal for potlucks and parties.
Ingredients
- 1 cup rolled oats old-fashioned
- 1/2 cup butter
- 1 1/2 cups water boiling
- 2 large egg
- 1 cup light brown sugar
- 1 cup granulated sugar
- 1 1/3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
For the topping
- 6 Tablespoons butter , room temperature
- 1 cup coconut shredded, sweetened
- 1/2 cup evaporated milk
- 1/2 cup light brown sugar
- 1 cup nuts
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
- Add the oatmeal and butter to a bowl and pour boiling water on top. Set aside.
- In a mixing bowl combine the eggs, brown sugar, and white sugar and mix well.
- In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt.
- Add to the bowl with eggs and sugars and stir to combine.
- Add the oatmeal mixture and stir to combine.
- Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While the cake is baking, make the topping by combining all the ingredients in a bowl.
- Remove the cake from the oven and turn the oven to high broil.
- Spread the topping evenly over the warm cake and place under the broiler for 2-4 minutes or until the coconut is golden brown.
Notes
- This cake can be made 1-2 days ahead; flavors meld nicely and texture improves with resting time.
- Perfect for bringing to potlucks and parties where a moist, spiced dessert is appreciated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 52mg | 17% |
| Sodium | 298mg | 12% |
| Potassium | 172mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 38g | 76% |
| Vitamin A | 385IU | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 62mg | 6% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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