Oatmeal Cake with Crunchy Topping
Indulge in the irresistible charm of this Oatmeal Cake with Crunchy Topping—a nostalgic dessert that combines wholesome rolled oats with a buttery, cinnamon-spiced cake base and a decadent topping bursting with flavor. The cake is delightfully moist thanks to softened oats steeped in boiling water, while a fragrant blend of cinnamon and vanilla adds warmth to every bite. What sets this recipe apart is the golden, caramelized topping featuring melted butter, brown sugar, toasty nuts, and optional shredded coconut, broiled to perfection for a satisfyingly crispy finish. Ready in under an hour, this easy-to-make treat is the perfect balance of homestyle comfort and textural sophistication. Serve as a cozy dessert or a sweet snack with a cup of coffee or tea.
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Recipe Information
Ingredients
- 1 cup rolled oats
- 1.25 cups boiling water
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 0.75 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.25 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup light brown sugar, packed (for topping)
- 0.25 cup unsalted butter, melted (for topping)
- 0.5 cup shredded coconut (optional)
- 0.5 cup chopped pecans or walnuts
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
In a small bowl, combine the rolled oats and boiling water. Stir well and let it sit for 15-20 minutes to soften.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until light and fluffy.
Add the eggs to the sugar mixture, one at a time, beating well after each addition. Stir in the vanilla extract.
In a medium bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the softened oatmeal mixture until evenly incorporated.
Pour the batter into the prepared baking pan and smooth the surface with a spatula.
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 is baking, prepare the crunchy topping. In a small bowl, mix together the light brown sugar, melted butter, shredded coconut (if using), and chopped nuts.
Remove the baked cake from the oven and turn the oven to broil on low.
Spread the prepared topping evenly over the warm cake.
Place the cake back into the oven under the broiler. Broil for 2-3 minutes, keeping a close eye to prevent burning, until the topping is bubbly and golden brown.
Let the cake cool in the pan for at least 20 minutes before slicing and serving.
Nutrition Facts
Calories |
383 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 206 mg | 9% | |
| Total Carbohydrate | 50.9 g | 19% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 35.2 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 32 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 111 mg | 2% | |
*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.
