Joanna Gotwald


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.

★★★★★ 2 votes
30 Min
40 Min



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


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


1Preheat 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.
2Put 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.
3In a larger mixing bowl mix together white suger, brown sugar, eggs, flour, salt, baking soda, cinnamon and vanilla. With electric beaters.
4Add 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.
5Pour 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.
6Remove 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.
7Put 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.
8You 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