Oatmeal Cake
This old-fashioned Oatmeal Cake is a perfect dessert for any time of year. Moist and delicious, topped with coconut and a pecan streusel!Step-by-step photos can be seen below the recipe card.
Servings: 16
Ingredients
For the Cake
- 1½ cups hot whole milk
- 1 cup old fashioned rolled oats
- 1 1/3 cups all-purpose flour spooned and leveled
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp coarse salt
- ½ cup unsalted butter at room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
For the Streusel Topping
- ½ cup unsalted butter
- 1 cup brown sugar
- 1 tbsp whole milk
- 1 cup unsweetened coconut flakes
- ½ cup finely chopped pecans
- ¼ cup granulated sugar (optional)
Instructions
- Preheat the oven to 350°F. Coat a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the hot milk and the oats; allow to soak while you prepare the remaining ingredients.
- In another medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
- In a large bowl with an electric mixer, cream together the butter and both sugars. Beat in the eggs and vanilla. Add half of the flour to the creamed butter mixture, followed by the soaked oats (including any liquid), then the remaining flour, mixing between additions.
- Pour into the prepared baking dish and bake until set, 35-40 minutes.
- For the topping, put the butter, brown sugar, and milk in a saucepan. Bring to a boil, while stirring. Once sugar is dissolved, remove from heat. Stir in the coconut and pecans. (Mixture will be thick.) Spread over the cake evenly.
- Let stand for about 10 minutes before cutting and serving.
Video
Nutrition
Calories: 390kcal | Carbohydrates: 54g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 57mg | Sodium: 173mg | Potassium: 154mg | Fiber: 2g | Sugar: 41g | Vitamin A: 440IU | Vitamin C: 0.1mg | Calcium: 68mg | Iron: 1.3mg