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Oatmeal Cake slice from side on server cropped.
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Old Fashioned Oatmeal Cake

This classic oatmeal cake is tender and sweet with a broiled coconut and pecan topping. It's delicious dessert and easy to make.
Course Dessert
Cuisine American
Diet Gluten Free, Vegetarian
Prep Time 15 minutes
Cook Time 50 minutes
Cooling time 15 minutes
Total Time 1 hour 20 minutes
Servings 12 to 16 slices
Calories 330kcal
Author Toni Dash

Ingredients

Oatmeal Cake

  • 1 cup old fashioned oats regular or gluten-free; do not use quick oats or instant oats
  • 1 ¼ cup boiling water
  • 1/2 cup (1 stick) unsalted butter softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ½ cup all purpose flour regular or gluten-free measure-for-measure flour blend
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¼ teaspoon nutmeg

Topping

  • 3 tablespoons unsalted butter melted
  • 1/3 cup light brown sugar
  • ½ cup sweetened shredded coconut
  • ½ cup chopped pecans
  • 2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions

  • Preheat oven to 350 degrees F. Spray a 9-inch by 9-inch baking pan with non-stick cooking spray.
  • In a small bowl, combine the oats and boiling water. Mix together, cover, and set aside while continuing with the recipe.
    1 cup old fashioned oats, 1 ¼ cup boiling water
  • In a large bowl, using a hand electric mixer or in the bowl of a stand mixer fitted with paddle attachment, beat together the softened butter and granulated white sugar until light and fluffy.
    1/2 cup (1 stick) unsalted butter, 1 cup granulated sugar
  • Mix in the vanilla extract and eggs to the creamed mixture. Set aside.
    1 teaspoon vanilla extract, 2 large eggs
  • In a medium bowl, whisk together the dry ingredients: flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
    1 ½ cup all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ¾ teaspoon cinnamon, ¼ teaspoon nutmeg
  • Using a spoon or spatula, fold the softened oatmeal mixture into the wet ingredients mixture. Add the flour mixture into the wet ingredients mixture and fold it all together until combined scraping bowl as needed. Don’t overmix.
  • Spoon into the prepared baking dish.
  • Bake for 40-50 minutes, until a toothpick inserted into the middle comes out clean.
  • While the cake bakes, prepare the topping mixture. In a small bowl, combine all of the topping ingredients (melted butter, light brown sugar, shredded coconut, pecans, milk and vanilla extract) and fold it together with a fork until combined.
    3 tablespoons unsalted butter, 1/3 cup light brown sugar, ½ cup sweetened shredded coconut, ½ cup chopped pecans, 2 tablespoons milk, ½ teaspoon vanilla extract
  • When the cake comes out of the oven spread the topping mixture over the top of the hot cake.
  • Place the cake back into the oven with the broiler on and cook for 2-5 minutes, until the top is golden brown.
    Watch carefully as this process will go quickly and the topping will burn if left for too long.
  • Allow the classic cake to cool on a wire rack for 15 minutes before serving. Best served warm, still delicious served cooled.

Notes

Closely monitor during broiling. When broiling food can go from fine to burnt in a few seconds so really monitor the cake topping when broiling.
How to Store
Store covered in an airtight container at room temperature for up to two days or refrigerated for up to five days. If chilling the cake allow it to warm to room temperature before serving for best flavor.

Nutrition

Calories: 330kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 56mg | Sodium: 236mg | Potassium: 99mg | Fiber: 2g | Sugar: 25g | Vitamin A: 380IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg