Old Fashioned Oatmeal Cake
Indulge in the comforting nostalgia of an Old Fashioned Oatmeal Cake, a timeless dessert that combines soft, lightly spiced cake with a decadent coconut-pecan topping. Made with tender old-fashioned oats soaked in boiling water, this cake has a moist, melt-in-your-mouth texture that's perfectly complemented by warm flavors of cinnamon and vanilla. The crowning glory is the broiled topping—a caramelized blend of sweetened shredded coconut, crunchy pecans, and brown sugar infused with melted butter and cream. Easy to make in just under an hour, this classic recipe is perfect for family gatherings, potlucks, or simply savoring with a hot cup of coffee. It's a heartfelt treat that’s as irresistible as it is nostalgic!
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Recipe Information
Ingredients
- 1 cup old-fashioned oats
- 1.25 cups boiling water
- 0.5 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 pieces large eggs
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1 cup pecans, chopped
- 0.75 cup brown sugar, packed (for topping)
- 0.5 cup unsalted butter, melted (for topping)
- 3 tablespoons heavy cream
Instructions
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan.
In a medium bowl, combine the old-fashioned oats and boiling water. Stir and let sit for 15 minutes to soften.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated.
Stir in the softened oat mixture and the vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare the topping: In a medium bowl, combine the shredded coconut, chopped pecans, brown sugar, melted butter, and heavy cream. Mix well.
Once the cake is done baking, remove it from the oven and turn on the broiler setting of your oven.
Spread the topping evenly over the warm cake.
Place the cake under the broiler for 2-3 minutes, or until the topping is bubbling and lightly golden. Keep a close eye to prevent burning.
Remove the cake from the oven and allow it to cool slightly before serving.
Nutrition Facts
Calories |
5803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.7 g | 362% | |
| Saturated Fat | 131.4 g | 657% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 804 mg | 268% | |
| Sodium | 2869 mg | 125% | |
| Total Carbohydrate | 806.2 g | 293% | |
| Dietary Fiber | 32.3 g | 115% | |
| Total Sugars | 579.8 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 520 mg | 40% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1942 mg | 41% | |
*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.
