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Oatmeal Cake
Warm or cold, this cake is lick your plate good. The taste is similar to a spice cake, but with an irresistible caramel coconut pecan topping.
Prep Time
20 mins
Cook Time
37 mins
Total Time
57 mins
Servings:
15
Calories:
434 kcal
Course:
Dessert, Cake
Cuisine:
American
Ingredients
- 1 ½ cups water boiling
- 1 cup rolled oats old-fashioned
- ½ cup shortening
- 1 cup brown sugar
- 1 cup sugar
- 2 egg
- 1 ½ cup flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
Oatmeal Cake Topping
- ½ cup butter
- 1 cup brown sugar
- ½ cup evaporated milk
- 1 cup coconut
- 1 cup pecans chopped
- 1 teaspoon vanilla
Instructions
- Measure 1 cup old-fashioned rolled oats into a large mixing bowl. Pour 1 1/2 cups boiling water over the oats and let them sit until cooled.
- Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick baking spray, or grease and flour the pan.
- In a stand mixer or mixing bowl with an electric mixer, blend 1/2 cup shortening,1 cup brown sugar, 1 cup granulated sugar, and 2 eggs. Continue to blend until the mixture is light and fluffy.
- In a separate bowl, sift together the dry ingredients: 1 1/2 cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt.
- Add the cooled oats and water and blend.
- Add the dry ingredients to the mixer and blend well.
- Pour the cake batter into the prepared 9x13 pan. Bake for 35 minutes or until a toothpick inserted into the center of the cake comes out clean. While the cake is baking, prepare the topping.
Cup of Yum
For the Topping
- Melt 1/2 cup butter in a medium saucepan on medium low heat. Add 1 cup brown sugar and stir until sugar has dissolved (about 5 minutes). Remove from heat.
- Stir in 1/2 cup evaporated milk, 1 cup coconut, 1 cup chopped pecans, and 1 teaspoon vanilla.
- Pour and spread onto the warm, baked cake. Place the cake under the broiler for a minute or two to toast the pecans and coconut. Serve warm.
Nutrition Information
Calories
434kcal
(22%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
22g
(34%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
8g
(40%)
Trans Fat
1g
(50%)
Cholesterol
41mg
(14%)
Sodium
228mg
(10%)
Potassium
158mg
(3%)
Fiber
2g
(8%)
Sugar
43g
(86%)
Vitamin A
245IU
(5%)
Vitamin C
0.4mg
(0%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15 Serving
Amount Per Serving
Calories 434
% Daily Value*
| Calories | 434kcal | 22% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 228mg | 10% |
| Potassium | 158mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 43g | 86% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.