Oatmeal Cake
This Oatmeal Cake is a delightful treat made with old-fashioned oats, warm spices, and topped with a rich coconut-pecan icing. It's perfect for any occasion, whether served warm or at room temperature.
Equipment
- 9x13-inch Baking Pan
- Medium-sized Bowl
- Mixing Bowl
Ingredients
- 1 cup old-fashioned oats
- 1 1/2 cups boiling water
- 1/2 cup butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
For the Icing
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 cup sweetened flaked coconut
- 1 cup chopped pecans
- 6 tablespoons butter
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a medium-sized bowl, add the oats and pour the boiling water over them. Stir to combine and set aside.
- 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.
- Butter a 9x13 inch baking pan or spray it with non-stick cooking spray.
- 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.
- Remove the cake from the oven.
- To make the icing, 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.
- Remove the icing from the heat and spread it evenly over the warm cake.
- Place the cake under the broiler for 3-5 minutes until the icing is golden brown and toasted.
- Cool the cake on a wire rack.
- Slice and serve warm or at room temperature.