OLD FASHIONED OATMEAL CAKE

Joanna Gotwald

By
@Furkidlover

This cake is one of my all time favorites. I go to it time and again for gatherings and it always goes so quickly. My husband even likes it and that was a surprise because he is a very particular eater. It brings the simplicity of down home cooking back into the modern cooks kitchen. The cake is delicious, moist and a perfect compliment for a cup of coffee or tea with you friends.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

40 Min

Method:

Bake

Ingredients

TO MAKE THE CAKE:

1 stick
margarine
1 c
quick cooking oats
1 1/4 c
boiling water
1 c
white sugar
1 c
brown sugar, firmly packed
2
eggs
1 1/3 c
all purpose flour
1/2 tsp
salt
1 tsp
baking soda
1 tsp
cinnamon
1 tsp
vanilla extract

FOR THE TOPPING:

6 Tbsp
butter, room temperature
1/2 c
brown sugar, firmly packed
1 c
chopped pecans or walnuts ( i prefer pecans)
1 c
flaked coconut (i use angel flake)
2 tsp
vanilla extract or orange extract
1/4 c
milk

Directions Step-By-Step

1
Preheat oven to 350 degrees and Grease and Flour a 9x13 pan or a 9" round spring-form pan. Grease and flour all pans even darker non-stick pans.
In the two pictures above I used the 9" spring-form pan.
2
Put 1 stick of margarine the quick oats and the boiling water in a small bowl and set aside for about 20 minutes to completely melt the margarine and allow the oats to soak up the water. Stir after 20 minutes.
3
In a larger mixing bowl mix together white suger, brown sugar, eggs, flour, salt, baking soda, cinnamon and vanilla. With electric beaters.
4
Add the oat mixture to the second mixture and blend well with an electric mixer. Do not over-beat the batter; just mix until well incorporated. Scrape the bowl with a spatula and turn the batter making sure you have everything on the bottom mixed in well.
5
Pour batter into a prepared 9x13 pan or a 9" round spring form pan. Bake the 9x13 pan for 35 to 40 minutes until a toothpick inserted in center comes out clean. For a 9" round spring form pan bake for 45 to 50 minutes checking after 45 minutes for doneness. Continue to bake as needed in increments of 3 minutes at a time. The cake should be pulling away from the pan a little and the center should spring back when lightly touched.
6
Remove cake from oven and allow to cool for 30 minutes. While the cake cools, mix the topping ingredients in a saucepan and bring to a boil, stirring all the time. Remove from heat and spread over the warm cake in the cake-pan.
7
Put the cake under the broiler to brown the entire top. Make sure you watch carefully as the sugar and butter heat quickly and will burn if not watched carefully.
8
You can serve directly from the 9x13 cake pan or if you want a nice presentation, you can bake in a spring-form pan and once completely cooled, run a spreading knife around the cake and remove the spring-form ring, you can serve directly off of the spring-form bottom or run a spatula under the cake and carefully slide the cake onto a large serving dish before cutting and serving.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Rice/Grains
Regional Style: American
Other Tags: Quick & Easy, Heirloom