Oatmeal Cake

Warm, moist, and full of old-fashioned charm, this Oatmeal Cake is a nostalgic dessert that’s as cozy as a hug. Made with pantry staples and topped with a sweet coconut-pecan glaze, it’s a perfect treat for casual get-togethers, family dinners, or when you’re just craving a simple but satisfying dessert. The hearty texture of oats combined with a rich, caramel-like topping makes this cake an unforgettable classic.

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Why You’ll Love This Recipe
Simple Ingredients – Made with basic pantry items you likely already have.
Ultra-Moist Texture – Soaked oats create a dense, tender crumb.
Old-Fashioned Flavor – Nostalgic and comforting, just like grandma used to make.
Easy to Make – No mixer required and minimal prep time.
Irresistible Topping – A warm coconut and nut topping adds richness and crunch.

Ingredients You’ll Need

For the Cake:
1 cup old-fashioned rolled oats
1¼ cups boiling water
½ cup unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla extract
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg (optional)

For the Coconut-Pecan Topping:
6 tbsp unsalted butter
½ cup packed brown sugar
¼ cup whole milk or cream
1 cup shredded sweetened coconut
½ cup chopped pecans or walnuts
½ tsp vanilla extract

Tools You’ll Need
9×13-inch baking pan
Mixing bowls
Whisk or spoon
Spatula
Small saucepan
Cooling rack

Step-by-Step Instructions

Step 1: Soak the Oats

1. In a bowl, combine oats and boiling water.
2. Stir and let sit for 15–20 minutes until the mixture is thick and softened.
3. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.

Step 2: Mix the Cake Batter

1. In a large bowl, cream together softened butter, granulated sugar, and brown sugar until smooth.
2. Add the eggs and vanilla extract; beat until well combined.
3. Stir in the soaked oat mixture.
4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix.

Step 3: Bake the Cake

1. Pour the batter into the prepared pan and spread evenly.
2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
3. Set aside on a cooling rack while you prepare the topping.

Step 4: Make the Coconut-Pecan Topping

1. In a small saucepan over medium heat, melt the butter.
2. Stir in brown sugar and milk, cooking until bubbly.
3. Remove from heat and stir in coconut, pecans, and vanilla.
4. Mix until the topping is thick and spreadable.

Step 5: Top & Broil the Cake

1. Spread the coconut-pecan mixture evenly over the warm cake.
2. Place under a broiler for 2–3 minutes, watching closely, until the topping is bubbly and slightly browned.
3. Let cool slightly before slicing and serving.

Tips for the Best Oatmeal Cake
Use Rolled Oats – Quick oats may change the texture; old-fashioned oats give the perfect chew.
Don’t Skip the Soak – Properly soaked oats ensure moisture and a tender crumb.
Watch the Broiler – The topping can brown quickly, so keep a close eye.
Serve Warm or Room Temp – Delicious either way, but especially comforting when slightly warm.
Add a Twist – Mix a handful of raisins or chopped apples into the batter for variety.

Serving Suggestions
Vanilla Ice Cream – A scoop on top of a warm slice is irresistible.
Hot Coffee or Tea – Balances the sweetness and enhances the spiced notes.
Drizzle of Caramel Sauce – For an extra indulgent finish.
Fresh Berries – Adds color and a fruity contrast to the richness.

How to Store & Reheat

Storing:
Room Temp: Store covered at room temperature for up to 2 days.
Refrigerate: Keep in an airtight container in the fridge for up to 5 days.

Freezing:
Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight and warm before serving.

Reheating:
Microwave: Heat individual slices on medium power for 30 seconds.
Oven: Warm in a 300°F oven for 10 minutes until heated through.

Frequently Asked Questions

1. Can I use quick oats instead of rolled oats?
   Yes, but the texture will be slightly softer and less chewy.
2. Can I make this gluten-free?
   Absolutely—use a 1:1 gluten-free flour blend and certified gluten-free oats.
3. What can I use instead of pecans?
   Walnuts, almonds, or sunflower seeds work well as substitutes.
4. Can I make this dairy-free?
   Yes, use plant-based butter and milk alternatives.

Final Thoughts
This Oatmeal Cake is a cozy, nostalgic dessert that delivers comfort and sweetness in every bite. With its soft oat base and gooey coconut topping, it’s the kind of cake that feels like home. Whether you’re serving it warm for dessert or enjoying a slice with your morning coffee, it’s bound to become a family favorite.

Give it a try and share it with loved ones—there’s nothing quite like the warmth of an old-fashioned oatmeal cake!

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 390 | Protein: 5g | Carbohydrates: 45g | Fat: 22g | Fiber: 2g | Sodium: 300mg

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