Description
A nostalgic, moist oatmeal cake made with rolled oats and warm spices, topped with a caramelized coconut and almond topping that turns golden and slightly crisp under the broiler.
Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup unsalted butter
- 1 1/4 cups boiling water
- 2 large eggs
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted (for topping)
- 3/4 cup packed brown sugar (for topping)
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 1/2 cup chopped almonds
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Place the rolled oats and butter in a heatproof bowl and pour the boiling water over them. Stir gently and let sit for 10 minutes.
- In a large bowl whisk together the eggs, brown sugar, and granulated sugar until smooth.
- In another bowl combine the flour, baking soda, cinnamon, nutmeg, and salt.
- Add the dry ingredients to the egg mixture and stir until just combined.
- Stir the softened oatmeal mixture into the batter until fully incorporated.
- Pour the batter into the prepared baking pan and spread evenly.
- Bake for about 35 minutes or until a toothpick inserted in the center comes out clean.
- While the cake bakes, prepare the topping by mixing melted butter, brown sugar, milk, vanilla extract, shredded coconut, and chopped almonds in a bowl.
- Remove the cake from the oven once baked and set the oven to high broil.
- Spread the topping evenly over the warm cake.
- Place the cake under the broiler for 2–4 minutes until the topping is golden brown and bubbly. Watch carefully to avoid burning.
- Remove from the oven and allow the cake to cool slightly before slicing and serving.
Notes
- Soaking the oats in boiling water softens them and creates a moist cake texture.
- Watch the cake closely while broiling to prevent the topping from burning.
- The cake often tastes even better the next day as the flavors develop.
- Walnuts or pecans can be substituted for almonds in the topping.
- Adding raisins or chopped apples to the batter creates extra flavor and moisture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 29 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
