Oatmeal Cake
User Reviews
5.0
9 reviews
Excellent
Oatmeal Cake
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Moist oatmeal cake complete with a broiled coconut topping
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Ingredients
Cake
- 1 ½ cups boiling water
- 1 cup old-fashioned oats
- 1/2 cup butter softened
- 1 cup brown sugar packed
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups whole wheat flour
- 1 ½ teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Coconut-Brown Sugar Topping
- 1/4 cup butter melted
- 1/2 cup brown sugar packed
- 3 tablespoons cream or canned milk
- 1/2 cup pecans chopped
- 1 cup shredded coconut
Instructions
- Preheat oven to 350 F. Grease a 9x9-inch cake pan. Set aside.
- To make the cake, pour boiling water over oatmeal. Let it stand for 20 minutes.
- With an electric mixer (either hand or stand), beat together butter and sugars. Mix until well-combined.
- Add vanilla and eggs. Mix well.
- Add oatmeal mixture, and stir to combine.
- Stir together whole wheat flour, baking soda, salt, cinnamon, and nutmeg.
- Add to batter in one addition and stir until just combined.
- Pour into prepared pan.
- Bake for 40-50 minutes, or until a toothpick inserted into center comes out clean. Remove cake and turn oven to broil.
- Toward the end of the baking time, make the topping.
- In a medium bowl, combine the melted butter, brown sugar, cream or canned milk, nuts, and coconut.
- Spread the topping on the hot cake. Return to oven and broil until bubbly, about 3-4 minutes. Be sure to keep an eye on the topping because it can overbrown quickly.
- Remove from oven, and serve warm.
Notes
- Oats: Old-fashioned oats are sometimes called "rolled oats".
- Butter: I use salted butter in this recipe. If you prefer to use unsalted butter, I recommend increasing the salt in the cake to 3/4 teaspoon and adding a couple pinches of salt to the topping.
- Brown sugar: I use light brown sugar in this recipe, but you could use dark brown if you prefer.
- Cream/canned milk: I use either evaporated milk or heavy whipping cream, depending on what I have on hand at the time. I don't recommend using sweetened condensed milk.
- Pecans: You can use walnuts, if you prefer. If you want to omit the nuts, you can use additional coconut instead. You may find that you need to increase the amount of cream/milk by 1-2 tablespoons if using additional coconut.
- Coconut: I use sweetened shredded coconut. You can use unsweetened if you prefer a less sweet topping.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
439kcal
(22%)
Carbohydrates
64g
(21%)
Protein
5g
(10%)
Fat
20g
(31%)
Saturated Fat
11g
(55%)
Cholesterol
63mg
(21%)
Sodium
377mg
(16%)
Potassium
168mg
(5%)
Fiber
3g
(12%)
Sugar
47g
(94%)
Vitamin A
449IU
(9%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 439 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 439kcal | 22% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 63mg | 21% |
| Sodium | 377mg | 16% |
| Potassium | 168mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 47g | 94% |
| Vitamin A | 449IU | 9% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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