Oatmeal Cake

Oatmeal Cake is a moist, flavorful dessert that combines the heartiness of oats with a rich, spiced cake. It’s topped with a sweet coconut-brown sugar topping that adds a delicious crunch. Here’s a simple recipe to make this classic treat:

Oatmeal Cake

Ingredients:

For the Cake:

• 1 cup quick oats
• 1 cup boiling water
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

For the Topping:

• 1/2 cup unsalted butter, melted
• 1 cup shredded coconut
• 1/2 cup brown sugar, packed
• 1/4 cup milk
• 1 teaspoon vanilla extract

Instructions:

1. Preheat the Oven:

   • Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.

2. Prepare the Oats:

   • In a medium bowl, pour the boiling water over the quick oats. Stir to combine and let it sit for about 5 minutes to soften.

3. Make the Cake Batter:

   • In a large bowl, cream together the softened butter and brown sugar until smooth.
   • Add the eggs and vanilla extract, beating well after each addition.
   • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   • Stir in the softened oats and water mixture, mixing until everything is evenly incorporated.

4. Bake the Cake:

   • Pour the cake batter into the prepared baking pan and smooth the top.
   • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

5. Prepare the Topping:

   • While the cake is baking, prepare the topping. In a small saucepan over medium heat, melt the butter.
   • Stir in the shredded coconut, brown sugar, milk, and vanilla extract. Cook for 2-3 minutes, stirring constantly, until the mixture is well combined and bubbly.

6. Add the Topping:

   • Once the cake has finished baking, remove it from the oven. Spread the coconut topping evenly over the hot cake.

7. Finish Baking:

   • Return the cake to the oven and bake for an additional 10 minutes, or until the topping is golden brown and bubbly.

8. Cool and Serve:

   • Allow the cake to cool slightly before cutting into squares and serving.

Tips:

• Oats: Be sure to use quick oats for the best texture. Old-fashioned oats may work, but they will make the cake denser.
• Storage: Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

This Oatmeal Cake is a comforting, nostalgic treat that’s perfect for any occasion. Enjoy! 🍰🍯