Oatmeal Cake
Indulge in the comforting flavors of this classic Oatmeal Cake, a moist and tender dessert that's as nostalgic as it is delicious. Made with wholesome rolled oats soaked in boiling water for a soft, melt-in-your-mouth texture, this cake pairs the earthy sweetness of brown sugar and cinnamon with the richness of creamy butter. Topped with a luscious mixture of toasted coconut, crunchy pecans, and caramelized brown sugar, this cake achieves the perfect balance of sweetness and texture in every bite. Simple to prepare and ready in just under an hour, this crowd-pleasing dessert is ideal for family gatherings, potlucks, or any time you crave a home-baked treat. Serve it warm with a dollop of whipped cream or enjoy it as is—pure comfort food at its finest.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1.25 cups boiling water
- 0.5 cups unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.75 cup shredded coconut
- 0.75 cup chopped pecans
- 0.25 cup evaporated milk
- 0.25 cup unsalted butter (for topping)
- 0.5 cup brown sugar, packed (for topping)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a medium bowl, combine the rolled oats and boiling water. Let the mixture sit for 20 minutes to allow the oats to absorb the water.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Add the eggs and vanilla extract to the butter and sugar mixture, and mix until well combined.
Stir the soaked oatmeal into the wet mixture.
In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
While the cake bakes, prepare the topping. In a small saucepan, melt the unsalted butter over medium heat. Add the brown sugar and evaporated milk, stirring until the mixture is smooth and well combined.
Remove the saucepan from heat and stir in the shredded coconut and chopped pecans.
Once the cake is done baking, spread the topping evenly over the warm cake.
Turn on the oven's broiler and broil the cake for 2-4 minutes, or until the topping is bubbly and slightly caramelized. Keep a close eye on it to avoid burning.
Allow the cake to cool slightly before serving. Enjoy warm or at room temperature!
Nutrition Facts
Calories |
4890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.2 g | 273% | |
| Saturated Fat | 102.6 g | 513% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 628 mg | 209% | |
| Sodium | 2753 mg | 120% | |
| Total Carbohydrate | 723.9 g | 263% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 510.3 g | ||
| Protein | 62.7 g | 125% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 650 mg | 50% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 2122 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
