Old-Fashioned Oatmeal Cake Recipe - oatmeal cake is made with rolled oats and topped with a toasted coconut and pecan topping that is to die for! This cake is an oldie but a goodie! Rolled oats, butter, flour, brown sugar, eggs, cinnamon, vanilla, milk, coconut, and pecans. Great dessert for parties, potlucks, and family get-togethers. One bite and this is sure to become a family favorite!
Heat the oven to 350°F. Grease a 9 × 13-inch baking pan.
Add the oats to a large mixing bowl. Pour the boiling water over the oats and let them soften for about 20 minutes.
Stir in the butter, flour, baking soda, sugars, eggs, cinnamon, and vanilla. Pour the mixture into the prepared baking dish.
Bake for about 35 minutes or until the sides start to pull away from the pan and the top is golden brown.
While the cake is baking, prepare the Broiled Butter Pecan Topping. Melt the butter in a small saucepan. Blend in the milk, sugar, coconut, and pecans.
Spread the topping over the hot cake and place it under the broiler until the topping is bubbly and lightly browned, about 2 -3 minutes.
Notes:
This recipe uses rolled oats. It is often called old-fashioned oatmeal.
I do not suggest using quick cook oatmeal. It will change the entire texture of the cake.
You can use any nuts in the topping that you prefer. Pecans, almonds, or walnuts are great.
Don't like nuts? You can leave them out.
Variations:
Feel free to add more seasonings to the cake. Nutmeg, allspice, cardamom, or pumpkin pie spice are all delicious.
Add raisins or dried cranberries to the cake.
Stir in chocolate chips. Chocolate is always a good idea!
Can Oatmeal Cake be made in advance? Absolutely! This cake actually tastes better the day after it is made. Store the cake covered with plastic wrap or aluminum foil at room temperature for up to 3 days.