If you’re thinking that the words OATMEAL and CAKE don’t belong in the same galaxy together, I get it. It was probably what I was thinking the first time I heard of this dessert. It didn’t really appeal to me, but I WAS WRONG!
Oatmeal cake is wonderful … moist … nutty … quick … easy … cinnamon-y … kinda caramel-y … scrumptious, and it tastes like autumn. Even with all of those adjectives, I’m finding it hard to describe adequately, so just look at it!
Now go make it, and see for yourself!
- 1 ½ cups boiling water
- 1 cup rolled oats (not instant oatmeal)
- ½ (1 stick) cup unsalted butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 ½ cups flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ¾ cup (1 ½ sticks) butter
- 1 ½ cups brown sugar
- ½ cup evaporated milk
- 1 ½ cups coconut
- 1 ½ cups nuts, chopped
- 1 ½ teaspoons vanilla
- Pour boiling water over oats, and mix thoroughly. Allow to stand until cool.
- Preheat oven to 350 degrees F, and lightly coat a 13 x 9 inch baking pan with non-stick spray for baking. (or grease and flour the pan)
- In a mixing bowl, combine flour, baking soda, cinnamon, salt, and nutmeg, and whisk together.
- In the bowl of a stand mixer, cream butter, sugars, and eggs until fluffy. Add cooled oats, and mix until combined. Stir in dry ingredients just until combined. Pour into prepared pan, and bake at 350 degrees for 35-45 minutes. When there is about 15 minutes left until the cake is done, make the topping. Carefully spread topping on cake as soon as it comes from the oven.
- In a medium saucepan, over low heat, melt butter. Add brown sugar and evaporated milk, and increase heat to medium-high. Stir constantly just until sugar dissolves. (You don’t need to bring it to a boil.) Remove from heat, and add remaining ingredients. Spread on hot cake. Place it under broiler set on high for a minute or two. Watch carefully, and remove as soon as top starts to bubble.
- Cool on a wire rack.