Name: Oatmeal Cake
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Ingredients: 1 ¼ cups boiling water;; 1 cup rolled oats, uncooked;; ½ cup (1 stick) unsalted butter, at room temperature;; 1 cup granulated sugar;; 1 cup packed brown sugar;; 2 eggs, at room temperature;; 1 tsp vanilla extract;; 1 ½ cup all-purpose flour;; 1 tsp baking soda;; ¾ tsp ground cinnamon;; ½ tsp salt;; ¼ tsp ground nutmeg.; ½ cup (1 stick) unsalted butter, melted;; 2 cups flaked coconut;; 1 cup almonds, chopped;; 1 ½ cups packed brown sugar;; 4-5 tbsp evaporated milk.

Oatmeal Cake is an old-fashioned cake with a moist texture, an incredible aroma, and a delicious coconut and almond topping. This is a very simple recipe that anyone can make. I absolutely like this oatmeal based cake, because of the unique taste, texture, and aroma. The oatmeal cake can be served for breakfast, as an afternoon snack, or you can just enjoy a small bite after dinner.

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How to make Oatmeal Cake

Step 1. preheat the oven to 350°f. put 1 cup of rolled oats in a small bowl and cover with 1 ¼ cups of boiling water. set aside.

Step 2. In a large mixing bowl, cream together ½ cup of softened butter with 1 cup of granulated sugar and 1 cup of packed brown sugar using an electric mixer.

Step 3. add 2 eggs and 1 tsp of vanilla extract to the creamed butter and beat until well combined.

Step 4. Add cooled rolled oats to the batter. Beat until combined.

Step 5. add 1 ½ cups of all-purpose flour, 1 tsp of baking soda, ¾ tsp of ground cinnamon, ½ tsp of salt, and ¼ tsp of ground nutmeg. beat until combined.

Step 6. Grease a 9×13 inch baking dish with a cooking spray. Pour the batter into the prepared baking dish. Bake in the preheated oven for 30 minutes or until oatmeal cake is set. You can also check the readiness of the oatmeal cake using a toothpick inserted in the center, if it comes out clean – the cake is ready.

Step 7. while the oatmeal cake is baking, prepare the topping. in a large bowl, mix together ½ cup of melted butter, 2 cups of flaked coconut, 1 cup of chopped almonds, 1 ½ cups of packed brown sugar, and 4-5 tbsp of evaporated milk.

Step 8. Remove the oatmeal cake from the oven and spread evenly the coconut topping over the top. Switch the oven mode to broil. Broil the oatmeal cake until the top is brown and coconut is toasted. Let it cool in the pan. Then, slice and enjoy!

TIPS FOR BAKING THE PERFECT Oatmeal Cake

You can use any type of nuts. I prefer using almonds, cashew, pecans, or walnuts for this recipe. If you don’t want to use nuts – just skip it.
You can use unsweetened shredded coconut instead of flaked coconut.

how long do you bake an oatmeal cake?

First, you need to bake this oatmeal cake for 30 minutes until set. Then, remove the baking dish from the oven. Switch the oven mode to broil.

Cover the oatmeal cake with coconut topping and broil for additional 2-3 minutes or until the top is brown and the coconut is toasted.

Can you make oatmeal cake ahead of time?

Yes, you can make this oatmeal cake ahead of time. let it completely cool after baking. then, cover with aluminum foil or plastic wrap.

Refrigerate. Take the cake out of the refrigerator and let it warm up to room temperature before serving.

can you freeze oatmeal cake?

Yes, you can definitely freeze the oatmeal cake. let it completely cool after baking. then, cover the cake with plastic wrap or place it in an airtight container. store for up to 2 months in the freezer.

how to store oatmeal cake?

You can store this oatmeal cake at room temperature or in the refrigerator. cover the leftovers with plastic wrap or place them in an airtight container.

Store for up to 2 days at room temperature or for up to 5 days in the refrigerator.

OTHER RECIPES YOU MIGHT ENJOY

Oatmeal Cake

This oatmeal cake always brings back memories of my childhood.

5 from 1 vote

Print Save Rate

Course: Breakfast, Brunch, Dessert

Cuisine: American

Prep Time: 35

Cook Time: 30

Total Time: 1 5

Servings:

Author: Lena

Ingredients

For the oatmeal cake:

1 ¼ cups boiling water;
1 cup rolled oats, uncooked;
½ cup (1 stick) unsalted butter, at room temperature;
1 cup granulated sugar;
1 cup packed brown sugar;
2 eggs, at room temperature;
1 tsp vanilla extract;
1 ½ cup all-purpose flour;
1 tsp baking soda;
¾ tsp ground cinnamon;
½ tsp salt;
¼ tsp ground nutmeg.

For the topping:

½ cup (1 stick) unsalted butter, melted;
2 cups flaked coconut;
1 cup almonds, chopped;
1 ½ cups packed brown sugar;
4-5 tbsp evaporated milk.

Instructions

Preheat the oven to 350°F. Grease a 9x13 inch baking dish with a cooking spray.
Put the rolled oats in a small bowl and cover with boiling water. Set aside.
In a large mixing bowl, cream together softened butter with granulated sugar and packed brown sugar using an electric mixer. Then, add eggs and vanilla extract and beat until well combined. Add cooled rolled oats. Beat until combined. Then, add all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Beat until combined.
Pour the batter into the prepared baking dish. Bake in the preheated oven for 30 minutes or until oatmeal cake is set. You can also check the readiness of the oatmeal cake using a toothpick inserted in the center, if it comes out clean - the cake is ready.
While the oatmeal cake is baking, prepare the topping. In a large bowl, mix together melted butter, flaked coconut, almonds, packed brown sugar, and evaporated milk.
Remove the oatmeal cake from the oven and spread evenly the coconut topping over the top.
Switch the oven mode to broil. Broil the oatmeal cake until the top is brown and the coconut is toasted. Let it cool in the pan. Then, slice and enjoy!

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