Praline Topped Oatmeal Cake
Indulge in the rustic charm of a *Praline Topped Oatmeal Cake*, a delectable dessert that combines old-fashioned comfort with a sweet Southern twist. This tender, moist cake begins with softened rolled oats and is infused with warm cinnamon and rich brown sugar for a cozy, homemade flavor. But the show-stopping feature is the gooey praline topping—a luscious blend of caramelized brown sugar, heavy cream, and crunchy pecans, broiled to perfection for an irresistibly crisp finish. Quick to prepare and perfect for any occasion, this cake is a crowd-pleaser that’s best served warm to showcase its rich, nutty topping. Whether enjoyed as a dessert, snack, or indulgent breakfast, this easy-to-make oatmeal cake is a celebration of simple ingredients elevated with a decadent touch.
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Recipe Information
Ingredients
- 1 cup old-fashioned rolled oats
- 1.25 cups boiling water
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 0.5 cup unsalted butter, softened
- 2 large eggs
- 1.5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon salt
- 0.5 cup unsalted butter (for topping)
- 1 cup light brown sugar, packed (for topping)
- 0.25 cup heavy cream (for topping)
- 1 cup chopped pecans (for topping)
- 1 teaspoon vanilla extract (for topping)
Instructions
Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
In a medium bowl, combine the rolled oats and boiling water. Stir and let sit for 20 minutes to soften.
In a large mixing bowl, cream together the granulated sugar, brown sugar, and softened butter until smooth and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
Once the oats are softened, fold them into the sugar and butter mixture.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Pour the batter into the prepared baking dish and spread evenly.
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
In a small saucepan over medium heat, melt the butter for the topping.
Stir in the brown sugar and cream, cooking until the mixture begins to boil. Simmer for 1-2 minutes.
Remove from heat and stir in the vanilla extract and chopped pecans.
Once the cake is baked, remove it from the oven and immediately spread the praline topping evenly over the hot cake.
Place the cake under the broiler for 1-2 minutes to caramelize the topping. Watch closely to avoid burning.
Allow the cake to cool slightly before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 80 mg | 27% | |
| Sodium | 211 mg | 9% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 53.3 g | ||
| Protein | 4.7 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 133 mg | 3% | |
*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.
