An Old Fashioned Oatmeal Cake is a classic, moist, and comforting dessert that takes you back to simpler times. With a soft crumb, warm spices, and a rich, caramelized coconut and pecan topping, this cake is perfect for family gatherings, potlucks, or simply enjoying with a cup of coffee. The addition of oats gives the cake a unique texture, while the broiled topping adds a chewy, toasty layer that’s simply irresistible.
Ingredients
For the Cake:
- 1 cup rolled oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter (softened)
- 1 cup granulated sugar
- 1 cup brown sugar (packed)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Topping:
- 1/2 cup unsalted butter (melted)
- 3/4 cup brown sugar (packed)
- 1/4 cup heavy cream or evaporated milk
- 1 cup shredded coconut
- 1 cup chopped pecans (or walnuts)
- 1 teaspoon vanilla extract
Instructions
Step 1: Soak the Oats
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- In a small bowl, combine the rolled oats with the boiling water. Stir to combine and let the oats soak for about 15 minutes, until softened and the water is absorbed.
Step 2: Make the Cake Batter
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add the eggs, one at a time, and mix until well combined. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the soaked oats and mix until fully incorporated.
Step 3: Bake the Cake
- Pour the batter into the prepared 9×13-inch baking dish, spreading it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool slightly while you prepare the topping.
Step 4: Make the Topping
- In a medium saucepan, melt the butter over medium heat. Stir in the brown sugar, heavy cream (or evaporated milk), shredded coconut, and chopped pecans. Bring the mixture to a simmer, stirring until the sugar is dissolved and everything is well combined.
- Remove the mixture from the heat and stir in the vanilla extract.
Step 5: Broil the Cake
- Set your oven to broil.
- Spread the topping evenly over the warm cake.
- Place the cake under the broiler for 2-3 minutes, watching closely, until the topping is bubbly and golden brown. Be careful not to let it burn.
Step 6: Serve
- Allow the cake to cool slightly before serving. This cake is best enjoyed warm, but it’s also delicious at room temperature. Slice into squares and enjoy!
Cook Notes
- Soaking the Oats: Make sure to allow enough time for the oats to fully absorb the boiling water. This step is essential for the cake’s soft texture.
- Broil with Caution: Keep a close eye on the cake when broiling the topping. The coconut and sugar can burn quickly, so don’t walk away from the oven during this step.
- Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it and reheat individual slices in the microwave.
Variations
- Nut-Free Version: Omit the pecans or walnuts in the topping if you prefer a nut-free cake, or substitute them with sunflower seeds or extra coconut.
- Spiced Oatmeal Cake: Add a pinch of ground ginger or cloves for extra warmth and spice in the cake.
- Low-Sugar Version: Reduce the sugar by half in both the cake and topping for a less sweet version. You can also use a natural sweetener like coconut sugar.
Frequently Asked Questions (FAQs)
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture will be slightly different. The cake will still turn out delicious, though rolled oats provide a heartier texture.
Can I make this cake ahead of time?
Absolutely! You can make this cake a day ahead and store it at room temperature. Reheat slices in the microwave for 10-15 seconds to bring back some of that fresh-baked warmth.
Can I use other types of nuts in the topping?
Yes, you can substitute the pecans or walnuts with your favorite nuts, such as almonds or hazelnuts, for a different flavor and texture.
Is the topping necessary, or can I skip it?
The topping is what makes this cake special with its chewy, caramelized texture. However, if you prefer a simpler cake, you can skip the topping and enjoy the cake plain or with a dusting of powdered sugar.
Can I freeze this cake?
Yes! The cake freezes well. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 3 months. Thaw at room temperature before serving.
This Old Fashioned Oatmeal Cake is a warm, nostalgic dessert that’s sure to bring comfort and joy to your table. With its moist, spiced cake base and rich coconut-pecan topping, this cake is a true crowd-pleaser. Whether you’re making it for a special occasion or as a sweet treat for family and friends, this classic cake is bound to become a favorite. Enjoy a slice with a cup of coffee or tea for a truly satisfying dessert experience!
