Oatmeal Cake

Moist, rich, and irresistibly nostalgic, this Oatmeal Cake is an old-fashioned favorite that delivers warmth and comfort in every bite. Made with tender oats soaked in hot water and topped with a buttery coconut-pecan glaze, this cozy dessert is perfect for potlucks, family dinners, or whenever you need a slice of something sweet and satisfying. It’s easy to make and even easier to love.

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Why You’ll Love This Recipe
Ultra Moist Texture – Soaked oats give the cake a soft, melt-in-your-mouth crumb.
Simple Ingredients – Uses everyday pantry staples.
Old-Fashioned Charm – A classic cake recipe passed down for generations.
Sweet Coconut-Pecan Topping – Toasty, gooey, and loaded with flavor.
Great for Sharing – Perfect for gatherings, holidays, or just because.

Ingredients You’ll Need

For the Cake:
1 cup old-fashioned rolled oats
1¼ cups boiling water
½ cup unsalted butter, softened
1 cup brown sugar (packed)
1 cup granulated sugar
2 large eggs
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg (optional)
1 tsp vanilla extract

For the Coconut-Pecan Topping:
6 tbsp unsalted butter
½ cup brown sugar
¼ cup whole milk or cream
1 cup shredded sweetened coconut
½ cup chopped pecans or walnuts
½ tsp vanilla extract

Tools You’ll Need
9×13-inch baking pan
Mixing bowls
Hand mixer or whisk
Spatula
Saucepan
Measuring cups and spoons

Step-by-Step Instructions

Step 1: Soak the Oats

1. Combine rolled oats and boiling water in a bowl.
2. Stir and let sit for 15–20 minutes until the oats absorb the water and soften.

Step 2: Preheat & Prep

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

Step 3: Make the Cake Batter

1. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add eggs and vanilla extract, and mix until well combined.
3. Stir in the soaked oats.
4. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Step 4: Bake the Cake

1. Pour the batter into the prepared baking pan and spread evenly.
2. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
3. Place the cake on a cooling rack while you prepare the topping.

Step 5: Make the Topping

1. In a saucepan over medium heat, melt butter.
2. Stir in brown sugar and milk. Cook, stirring, until the mixture is smooth and begins to bubble.
3. Remove from heat and stir in coconut, pecans, and vanilla extract.

Step 6: Top & Broil

1. Spoon the topping evenly over the warm cake.
2. Place under the broiler for 2–3 minutes until bubbly and lightly golden—watch closely to avoid burning.
3. Let cool for at least 10 minutes before slicing and serving.

Tips for the Best Oatmeal Cake
Use Old-Fashioned Oats – They give the cake the best texture.
Don’t Overmix – Stir just until ingredients are combined to keep the cake tender.
Watch the Broiler – The topping can burn quickly, so keep a close eye.
Make Ahead – This cake tastes even better the next day as the flavors meld.
Add-Ins – Stir in raisins or chopped apples for extra flavor and moisture.

Serving Suggestions
Vanilla Ice Cream – A scoop adds creaminess and contrast.
Whipped Cream – A light, airy topping to balance the rich glaze.
Fresh Berries – Add color and freshness to the dessert.
Coffee or Chai Tea – Complements the cake’s spice and sweetness.

How to Store & Reheat

Refrigerate:
Store covered in the fridge for up to 5 days. Bring to room temperature or warm before serving.

Freeze:
Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw overnight or reheat in the microwave.

Reheating:
Microwave: Warm individual slices on medium power for 30 seconds.
Oven: Reheat at 300°F for 10 minutes until warmed through.

Frequently Asked Questions

1. Can I use quick oats?
   Yes, but the texture will be softer. Old-fashioned oats are recommended for best results.
2. Can I make this dairy-free?
   Yes, use dairy-free butter and milk alternatives.
3. What nuts can I use?
   Pecans or walnuts work best, but almonds or cashews can be used for variety.
4. Can I bake this in a different pan?
   Yes, two 8-inch square pans or a large round pan will work—adjust baking time as needed.

Final Thoughts
This Oatmeal Cake is a heartwarming dessert that brings back memories of home and heritage. With its moist crumb and indulgent coconut-pecan topping, it’s the kind of recipe that always impresses—without being fussy. Whether you’re baking for a holiday table, a potluck, or just a quiet night in, this cake is sure to deliver comfort and joy in every bite.

Make it, share it, and let it become a staple in your own kitchen traditions.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 390 | Protein: 5g | Carbohydrates: 46g | Fat: 21g | Fiber: 2g | Sodium: 300mg

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