A wonderfully moist, old-fashioned oatmeal cake with a rich flavor from brown sugar and spices. The cake is finished with a gooey, broiled topping of coconut, nuts, and brown sugar.
Author
Unknown
Recipe
Cake
| Measurements | Ingredients |
|---|---|
| 1 Cup | Oatmeal (Quick or Old-Fashioned) |
| 1 ⅓ Cups | Boiling Water |
| 1 Cup | Brown Sugar, packed |
| 1 Cup | White Sugar |
| ½ Cup | Shortening |
| 2 | Eggs |
| 1 ½ Cups | Flour |
| ½ tsp | Cinnamon |
| ½ tsp | Salt |
| 1 tsp | Baking Soda |
Topping
| Measurements | Ingredients |
|---|---|
| 6 Tbsp | Butter, melted |
| ½ Cup | Brown Sugar, packed |
| ¼ Cup | Milk or Cream |
| 1 Cup | Nuts, chopped |
| 1 Cup | Coconut |
| 1 tsp | Vanilla Extract |
Instructions
- Prepare the Cake: Preheat your oven to 350°F. Grease and flour a 13x9 inch baking pan.
- In a medium bowl, pour the boiling water over the oatmeal. Stir and let it stand for 20 minutes.
- In a large bowl, cream together the 1 cup brown sugar, 1 cup white sugar, and shortening until light and fluffy.
- Beat the eggs into the creamed mixture one at a time.
- Stir the soaked oatmeal mixture into the wet ingredients.
- In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Pour the batter into the prepared pan and bake for 30 minutes.
- Prepare the Topping: While the cake is baking, combine all the topping ingredients (melted butter, ½ cup brown sugar, milk/cream, nuts, coconut, and vanilla) in a small bowl. Stir well.
- After 30 minutes, remove the cake from the oven. Immediately spread the topping mixture evenly over the hot cake.
- Return the cake to the oven and bake for an additional 10 minutes, or until the topping is bubbly and lightly golden.
- Let the cake cool in the pan on a wire rack before cutting and serving.
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