This has been my go-to snacking cake for years. I bring it over as a treat…
Ingredients:
For the cake:
| Ingredient | Quantity |
|---|---|
| Old-fashioned rolled oats | 1 1/2 cups |
| Boiling water | 1 1/4 cups |
| All-purpose flour | 1 1/2 cups |
| Ground cinnamon | 1 1/2 teaspoons |
| Baking soda | 1 teaspoon |
| Fine salt | 1/2 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Granulated sugar | 3/4 cup |
| Light brown sugar | 3/4 cup |
| Unsalted butter | 1/2 cup |
| Eggs | 3 large |
| Vanilla extract | 1 teaspoon |
For the topping:
| Ingredient | Quantity |
|---|---|
| Unsalted butter | 6 tablespoons |
| Light brown sugar | 2/3 cup |
| Milk | 1/4 cup |
| Vanilla extract | 1 teaspoon |
| Sweetened shredded coconut | 1 1/2 cups |
| Chopped nuts (optional) | 1/2 cup |
Instructions:
- Prepare the Oatmeal:
- In a heatproof bowl, mix the old-fashioned rolled oats with boiling water.
- Let it sit for about 20 minutes to soften and absorb the water.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan.
- Mix the Dry Ingredients:
- In a medium bowl, whisk together the all-purpose flour, ground cinnamon, baking soda, fine salt, and ground nutmeg. Set aside.
- Cream the Butter and Sugars:
- In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and packed light brown sugar until light and fluffy (about 3-4 minutes).
- Add the Eggs and Vanilla:
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Stir in the vanilla extract.
- Combine Wet and Dry Ingredients:
- Add the prepared oatmeal to the butter mixture and stir until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Bake the Cake:
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the Topping:
- While the cake is baking, combine the melted butter, packed light brown sugar, milk, vanilla extract, sweetened shredded coconut, and chopped nuts (if using) in a medium bowl. Stir until well combined.
- Top the Cake:
- Once the cake is done baking, remove it from the oven and set the oven to broil.
- Spread the topping mixture evenly over the hot cake.
- Place the cake back in the oven and broil for 2-3 minutes, or until the topping is bubbly and golden brown. Watch carefully to prevent burning.
- Cool and Serve:
- Allow the cake to cool in the pan on a wire rack.
- Serve warm or at room temperature. Enjoy!
