Description
A comforting and delicious Baked Oatmeal Cake that combines the wholesome goodness of oats with a sweet, coconut and nut topping. This easy-to-make dessert is perfect for any occasion and sure to be a crowd-pleaser.
Ingredients
Scale
Main Cake:
- 1 cup old-fashioned rolled oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Topping:
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, melted
- 1/4 cup milk
- 1/2 cup shredded sweetened coconut
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the oven and prepare the oats: Preheat the oven to 350°F and grease a 9×13-inch baking dish. In a small bowl, soak the oats in boiling water for 20 minutes.
- Mix wet and dry ingredients: Cream butter with sugars, beat in eggs and vanilla. Add soaked oats and mix. In a separate bowl, whisk dry ingredients. Combine wet and dry mixtures.
- Bake the cake: Pour batter into the dish and bake for 30-35 minutes until a toothpick comes out clean.
- Prepare and add topping: Mix all topping ingredients. Spread over hot cake and broil for 2-3 minutes until golden brown.
- Cool and serve: Allow the cake to cool slightly before serving.
Notes
- For a nuttier flavor, toast the pecans or walnuts before adding to the topping.
- This cake is delicious warm or at room temperature and pairs well with vanilla ice cream or coffee.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 33 g
- Sodium: 210 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 55 mg
