Description
Old Fashioned Oatmeal Cake is a moist, comforting dessert made with tender oats and topped with a rich, broiled coconut-pecan topping. It’s a classic Southern favorite that’s perfect for potlucks and family gatherings.
Ingredients
- 1 cup old-fashioned rolled oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Topping:
- 1/2 cup unsalted butter
- 2/3 cup brown sugar
- 1/4 cup milk
- 1 cup shredded sweetened coconut
- 1/2 cup chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, pour boiling water over oats. Let sit for 20 minutes.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in soaked oats.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Add dry ingredients to the wet mixture and stir until just combined.
- Pour batter into the prepared pan and bake for 35–40 minutes, or until a toothpick comes out clean.
- While cake is baking, prepare the topping: In a saucepan, combine butter, brown sugar, and milk. Heat until melted and bubbling. Stir in coconut and pecans.
- Remove cake from oven and set oven to broil. Spread topping evenly over hot cake.
- Broil for 2–3 minutes, watching closely, until topping is bubbling and golden. Cool slightly before serving.
Notes
- Let the oats soak thoroughly to ensure a moist cake texture.
- Broil carefully to avoid burning the topping.
- Store leftovers in an airtight container at room temperature for up to 3 days.