Old-Fashioned Oatmeal Cake
User Reviews
4.2
Old-Fashioned Oatmeal Cake
Description
Old-Fashioned Oatmeal Cake starts by soaking rolled oats in boiling water, which softens them for integration into the batter. The batter combines creamed butter, cane sugar, and brown sugar with eggs and vanilla, folded into flour mixed with cinnamon, nutmeg, baking soda, baking powder, and salt. The mixture bakes in a greased pan resulting in a moist, tender crumb studded with oats for texture.
While baking, a topping of melted butter, brown sugar, shredded coconut, chopped pecans, and canned coconut milk is prepared. After the cake finishes baking, the topping is spread over and broiled briefly until bubbly and golden, forming a caramelized, nutty crust contrasting with the soft cake beneath.
This dessert pairs well with tea or coffee and makes for a nostalgic comfort food with familiar flavors. The recipe notes suggest possible vegan substitutions and nut alternatives to accommodate preferences or allergies and recommends using coconut milk for creamy richness in the topping.
Ingredients
- 1 cup rolled oats old-fashioned
- 1 ¼ cups water boiling
- 2 large egg
- ½ cup butter softened
- 1 cup cane sugar
- 1 cup brown sugar organic
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour all-purpose gluten-free flour works as well
- 1 teaspoon baking soda
- ½ teaspoon salt sea salt
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Coconut Pecan Topping
- ¼ cup butter melted
- ½ cup brown sugar packed
- 1 cup coconut sweetened shredded
- ½ cup pecans chopped
- 3 Tablespoons coconut milk canned
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
- For a vegan version, consider using flax eggs and vegan butter, as this has not been tested but may work.
- Pecans can be replaced or omitted for nut allergies or preferences.
- Canned coconut milk adds creaminess to the topping, but other milk types can be substituted if preferred.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.2
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