Oatmeal Cake

Oatmeal Cake

This nostalgic oatmeal cake delivers cozy comfort in every bite, featuring a soft, moist crumb infused with hearty oats and the warmth of cinnamon and nutmeg. It’s finished with a luscious, buttery coconut-nut topping that turns golden and chewy under the broiler, making for a dessert that’s both rustic and irresistible.

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Ingredients

For the Cake:

Ingredient	Quantity
Old-fashioned rolled oats	1 ½ cups
Boiling water	1 ¼ cups
All-purpose flour	1 ½ cups
Ground cinnamon	1 ½ teaspoons
Baking soda	1 teaspoon
Fine salt	½ teaspoon
Ground nutmeg	¼ teaspoon
Granulated sugar	¾ cup
Light brown sugar, packed	¾ cup
Unsalted butter, softened	½ cup
Large eggs	3
Vanilla extract	1 teaspoon

For the Topping:

Ingredient	Quantity
Unsalted butter, melted	6 tablespoons
Light brown sugar, packed	⅔ cup
Milk	¼ cup
Vanilla extract	1 teaspoon
Sweetened shredded coconut	1 ½ cups
Chopped pecans or walnuts	½ cup (optional)

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Instructions

Make the Cake:

1. Preheat & Prepare Pan
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray and set aside.
2. Soften the Oats
   In a medium bowl, stir together the oats and boiling water. Let them soak for 15 minutes until softened.
3. Mix the Dry Ingredients
   In a separate bowl, whisk the flour, cinnamon, baking soda, salt, and nutmeg. Set aside.
4. Cream Butter and Sugars
   In a large mixing bowl, beat the butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 4–5 minutes. Scrape down the bowl as needed.
5. Add Eggs and Vanilla
   Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla.
6. Combine the Batter
   Slowly mix the dry ingredients into the wet mixture until just combined. Then fold in the soaked oats and stir until evenly incorporated.
7. Bake
   Spread the batter evenly in the prepared baking pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.

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Make the Topping:

8. Adjust Oven & Mix Topping
   When the cake comes out of the oven, set your oven to broil. In a bowl, whisk together melted butter, brown sugar, milk, and vanilla. Stir in the coconut and optional nuts.
9. Broil the Topping
   Spread the topping evenly over the warm cake. Place under the broiler for 1–2 minutes, watching carefully, until the coconut edges are golden and slightly crisp.
10. Cool & Serve
    Let the cake cool for at least 30 minutes before slicing, allowing the topping to set and flavors to meld.