Old-Fashioned Oatmeal Cake
User Reviews
4.2
51 reviews
Good
Old-Fashioned Oatmeal Cake
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This traditional old-fashioned oatmeal cake is made with rolled oats, all-purpose flour, brown sugar, butter and has a delicious crunchy coconut pecan topping. It's moist, rich and perfect for special occasions. Can easily be made gluten-free.
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Ingredients
- 1 cup old-fashioned rolled oats
- 1 ¼ cups boiling water
- 2 large eggs
- ½ cup butter softened
- 1 cup cane sugar
- 1 cup organic brown sugar
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour all-purpose gluten-free flour works as well
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Coconut Pecan Topping
- ¼ cup butter melted
- ½ cup packed brown sugar
- 1 cup sweetened shredded coconut
- ½ cup pecans chopped
- 3 Tablespoons canned coconut milk
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Instructions
- Preheat oven to 350°F. Grease a 9x13 baking pan.
- In a small mixing bowl add oats and boiling water. Let stand for 20 minutes.
- Using an electric mixer or stand mixer, beat sugar, brown sugar and butter on medium speed until combined and fluffy. Beat in eggs and vanilla. Fold in oatmeal.
- Combine dry ingredients in another bowl. Flour, baking soda, cinnamon, salt and ground nutmeg. Add wet to the dry ingredients and mix until just combined.
- Pour batter into prepared baking dish.
- Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
- Let cool while preparing the topping — combine melted butter, brown sugar, pecans, coconut, milk in a small mixing bowl.
- Spread topping over the cake and place the cake back in the oven on broil for 2-3 minutes or until the topping is bubbly and the coconut is golden brown. Watch carefully so your coconut doesn’t burn!
- Cool on a wire rack for about 30-60 minutes before serving.
Notes
- Vegan: I haven't tested a vegan version of this cake, but I bet it would turn out with flax eggs and vegan butter. If you try a vegan version, let me know how it turns out in the comments below!
- Pecans: Feel free to swap the pecans with another nut or skip them if you have a nut allergy.
- Coconut milk: I recommend using coconut milk as it adds a creamy texture but any milk should work here.
Nutrition Information
Show Details
Serving
1piece
Calories
311kcal
(16%)
Carbohydrates
44g
(15%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Monounsaturated Fat
3g
Cholesterol
46mg
(15%)
Sodium
149mg
(6%)
Potassium
21mg
(1%)
Fiber
1g
(4%)
Sugar
33g
(66%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 1piece | |
| Calories | 311kcal | 16% |
| Carbohydrates | 44g | 15% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 46mg | 15% |
| Sodium | 149mg | 6% |
| Potassium | 21mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
51 reviews
Good
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