Description
This classic Oatmeal Cake is a moist, flavorful dessert featuring old-fashioned oats soaked in boiling water, spiced with cinnamon and nutmeg, and topped with a rich, buttery coconut-pecan glaze. Perfect for gatherings, it combines a tender crumb with a luscious, textured topping that is toasted to perfection under the broiler for extra depth and crunch.
Ingredients
Cake
- 1 ½ cups boiling water
- 1 cup old-fashioned rolled oats
- ½ cup shortening
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 ½ cups all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon baking soda
- ½ teaspoon salt
Topping
- ½ cup butter
- 1 cup brown sugar
- ½ cup evaporated milk
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 teaspoon vanilla extract
Instructions
- Soak oats: Measure 1 cup old-fashioned rolled oats into a large mixing bowl. Pour 1 ½ cups boiling water over the oats and let them sit until cooled completely to soften the oats and develop moisture for the cake texture.
- Prepare pan and oven: Preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with non-stick baking spray or grease and flour it thoroughly to prevent sticking.
- Mix wet ingredients: In a stand mixer or using an electric mixer in a mixing bowl, cream together ½ cup shortening, 1 cup brown sugar, and 1 cup granulated sugar. Add 2 eggs and continue mixing until the batter is light and fluffy with good volume.
- Sift dry ingredients: In a separate bowl, sift together 1 ½ cups flour, 1 teaspoon cinnamon, 1 teaspoon baking soda, ½ teaspoon nutmeg, and ½ teaspoon salt to evenly distribute the spices and leavening agent.
- Add soaked oats: Once the oats and water have cooled, add the entire mixture to the mixer bowl and blend gently to combine with the creamed mixture.
- Combine dry and wet: Gradually add the sifted dry ingredients to the wet ingredients and mix well until just incorporated, forming the cake batter.
- Bake the cake: Pour the batter evenly into the prepared 9×13 pan. Bake for 35 minutes, checking doneness by inserting a toothpick into the center—it should come out clean when the cake is fully baked.
- Prepare the topping: While the cake bakes, melt ½ cup butter in a medium saucepan over medium-low heat. Add 1 cup brown sugar and stir continuously until the sugar dissolves completely, about 5 minutes. Remove from heat.
- Finish topping: Stir in ½ cup evaporated milk, 1 cup shredded coconut, 1 cup chopped pecans, and 1 teaspoon vanilla extract into the sugar butter mixture until evenly combined.
- Apply topping and toast: Pour and spread the topping evenly over the warm baked cake. Place the cake under the broiler for 1–2 minutes, watching closely, to toast the pecans and coconut lightly until fragrant and golden.
- Serve warm: Allow the cake to cool slightly then serve warm to enjoy the gooey topping and tender cake together.
Notes
- Ensure the oats are fully cooled after soaking in boiling water to prevent curdling the eggs in the batter.
- Watch the cake closely when broiling the topping to avoid burning the pecans and coconut.
- You can substitute margarine for butter in the topping if desired.
- For a nuttier flavor, you may toast pecans separately before adding to the topping mixture.
- Store leftover cake covered in the refrigerator for up to 3 days; reheat lightly for best flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
