Oatmeal Cake

This Oatmeal Cake is a classic comforting dessert, featuring a wonderfully moist and tender crumb infused with the wholesome goodness of oats and warm spices like cinnamon and nutmeg. It’s topped with a rich, buttery, and chewy coconut-nut glaze that gets beautifully caramelized under the broiler, creating an irresistible treat.

Oatmeal Cake

Ingredients:

For the Cake:

For the Topping:

Instructions:

To Make the Cake:

1. Preheat Oven & Prep Pan: Preheat oven to 350°F (175°C) and grease a 9×13-inch cake pan with nonstick spray. Set aside.
2. Soak Oats: In a medium bowl, combine the 1 1/2 cups old fashioned rolled oats with 1 1/4 cups boiling water. Stir, and let soak for 15 minutes to soften the oats.
3. Whisk Dry Ingredients: In another bowl, whisk together the 1 1/2 cups all-purpose flour, 1 1/2 teaspoons ground cinnamon, 1 teaspoon baking soda, 1/2 teaspoon fine salt, and 1/4 teaspoon ground nutmeg. Set aside.
4. Cream Butter & Sugars: In a large mixing bowl, beat the 3/4 cup granulated sugar, 3/4 cup packed light brown sugar, and 1/2 cup softened unsalted butter on a medium speed until light and fluffy, about 4 to 5 minutes. Scrape the sides and bottom of the bowl as needed to ensure everything is well combined.
5. Add Wet Ingredients: Beat in the 3 large eggs, one at a time, until each is well incorporated before adding the next. Beat in the 1 teaspoon vanilla extract.
6. Combine & Bake Cake: Gradually add the whisked dry ingredients mixture to the wet ingredients, mixing on low speed until just well combined. Add in the soaked oat mixture, beating until well combined. Spread the batter evenly into the prepared baking pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out with a few moist (not wet) crumbs.

To Make the Topping:

1. Prep for Topping: While the cake is still warm from the oven, remove it and change the oven’s setting to broil.
2. Make Topping Mixture: In a medium bowl, whisk together the 6 tablespoons melted unsalted butter, 2/3 cup packed light brown sugar, 1/4 cup milk, and 1 teaspoon vanilla extract. Stir in the 1 1/2 cups sweetened shredded coconut and the optional 1/2 cup chopped nuts (pecans or walnuts) until well combined.
3. Spread & Broil: Spread the topping mixture evenly over the warm cake. Place the cake under the broiler (watch carefully!) until the edges of the coconut start to brown and become toasted, about 1 to 2 minutes.
4. Cool: Remove the cake from the oven. Allow the cake to cool for a minimum of 30 minutes before serving to allow the topping to set.

Enjoy your warm and comforting Oatmeal Cake!