Old Fashioned Oatmeal Cake
Old Fashioned Oatmeal Cake
This delicious old fashioned oatmeal cake combines rolled oats with warm spices, all with a toasted coconut and almond topping.
Ingredients
Oatmeal Cake
1 cup old fashioned rolled oats
1 1/4 cups boiling water
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter softened
1/2 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
1 tablespoon maple syrup see notes
1 teaspoon vanilla extract
Coconut Topping
1/2 cup unsalted butter melted
3/4 cup light brown sugar
3 tablespoon milk whole or 2%
1 cup sweetened shredded coconut
2/3 cup coarsely chopped walnuts or pecans
Instructions
Preheat oven to 350 degrees. Grease 9×13-inch baking pan.
Combine the oatmeal and the boiling water and let the oats soak while you work on the rest of the recipe.
In a medium bowl, whisk the flour, baking soda, salt, ground cinnamon, and ground nutmeg.
Beat the butter, brown sugar, and granulated sugar in a large bowl using a handheld mixer on medium speed until blended. Add the eggs, maple syrup, and vanilla extract and stir to combine using a spoon.
Stir the softened oats into the mixture. Pour the mixture into the prepared baking dish. Bake for 35 minutes or until a toothpick inserted in the top comes out clean or with a few moist crumbs.
When the cake is almost done baking, stir the melted butter, brown sugar, milk, shredded coconut, and walnuts in a medium bowl.
Spoon the mixture over the warm baked cake, Use an offset spatula to level it. Place it under the broiler for 1-2 minutes. Keep a close eye on it as broilers are unpredicatable.
Notes
I only add maple syrup if I have some in the house. It is not a key ingredient, so do not purchase a bottle for 1 tablespoon.
After the cake has cooled, cover it with plastic wrap and store it on the counter for up to 3 days.
Freeze the cooled cake wrapped in several layers of plastic wrap for up to 3 months. Thaw on the counter overnight.
