Oatmeal Cake

Oatmeal Cake is a comforting and indulgent dessert that combines the wholesome goodness of oats with rich, sweet flavors. This moist and flavorful cake is perfect for any occasion, whether you’re hosting a gathering or simply craving a delicious treat. With its delightful combination of textures and flavors, oatmeal cake is sure to become a new favorite in your dessert repertoire.

Why Make Oatmeal Cake

Oatmeal cake offers a unique twist on traditional cake recipes by incorporating hearty oats into the batter. Not only does this add a deliciously chewy texture, but it also boosts the nutritional value of the dessert. With a decadent icing made from butter, sugar, coconut, and pecans, this cake is a true indulgence that satisfies both sweet cravings and the desire for comfort food.

How to Make Oatmeal Cake

1. Preheat the oven: Preheat the oven to 350°F (175°C).
2. Prepare the oats: In a medium-sized bowl, add the oats and pour the boiling water over them. Stir to combine and set aside.
3. Mix the batter: In a mixing bowl, combine the butter, brown sugar, and granulated sugar. Mix well. Add the eggs to the sugar mixture and mix until combined. Pour the soaked oats (along with the liquid) into the mixer bowl. Stir with a wooden spoon. Add the flour, baking powder, salt, cinnamon, and nutmeg to the mixture. Stir until completely combined.
4. Prepare the pan: Butter a 9×13 inch baking pan or spray it with non-stick cooking spray.
5. Bake the cake: Pour the batter into the prepared pan and smooth it evenly. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. Make the icing: While the cake is baking, combine the butter, brown sugar, granulated sugar, cream, coconut, and pecans in a saucepan. Cook over medium heat, stirring often, until the mixture starts to bubble. Cook for an additional 5 minutes.
7. Ice the cake: Remove the cake from the oven. Spread the icing evenly over the warm cake.
8. Broil the icing: Place the cake under the broiler for 3-5 minutes until the icing is golden brown and toasted.
9. Cool and serve: Cool the cake on a wire rack. Slice and serve warm or at room temperature.

Serving Suggestions

Oatmeal cake is delicious on its own, but you can take it to the next level by serving it with a scoop of vanilla ice cream or a dollop of whipped cream. For an extra special treat, drizzle caramel sauce over each slice before serving.

Storage Info

Store any leftover oatmeal cake in an airtight container at room temperature for up to 3 days. Alternatively, you can refrigerate the cake for up to a week. To reheat, simply warm individual slices in the microwave for a few seconds before serving.

Techniques or Tips

• To ensure a moist and tender cake, be careful not to overmix the batter.
• If you prefer a less sweet icing, you can reduce the amount of sugar in the icing mixture.
• For added flavor, toast the pecans before adding them to the icing mixture.

Variation

For a twist on this classic recipe, try adding dried fruit such as raisins or chopped dates to the batter for extra sweetness and texture. You can also experiment with different types of nuts or spices to customize the flavor profile to your liking.

FAQs about Oatmeal Cake

1. Can I use instant oats instead of old-fashioned oats? While instant oats can be used in a pinch, old-fashioned oats provide a better texture and flavor in this cake recipe. If you only have instant oats on hand, you can use them, but the results may be slightly different.
2. Can I omit the coconut and pecans from the icing? Yes, you can omit the coconut and pecans from the icing if you prefer. Simply adjust the remaining ingredients accordingly to maintain the desired consistency and sweetness of the icing.
3. Can I freeze oatmeal cake? Yes, oatmeal cake freezes well. Wrap individual slices tightly in plastic wrap and place them in a resealable freezer bag or container. Store in the freezer for up to 3 months. To thaw, simply remove the desired number of slices from the freezer and let them come to room temperature before serving.

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