This Old-fashioned Oatmeal Cake is a dense but moist cake made with oatmeal and a broiled pecan and coconut icing. This type of cake has been popular for years and has stood the test of time, but considering how good it is, I don’t think people (including me) make it nearly enough.
Lazy Daisy Cake
This cake is somtimes called Lazy Daisy Oatmeal Cake. Flavored with a little cinnamon and nutmeg, it is such a great dessert recipe. The name “Lazy Daisy” likely comes from the ease of preparation of the cake, making it a delightful choice for a quick and delicious cake.
Oatmeal Cake isn’t the prettiest or most glamorous cake, but it is plenty sweet and delicious and just the thing to satisfy any sweet tooth.
This cake is super easy to make in a 9×13-inch pan and you can be sure this classic cake will bring a smile to everyone who tries it.
Oatmeal Spice Cake Batter
The batter is the foundation of any great cake, and this Old-Fashioned Oatmeal Cake is no exception. The cake batter is made from a mixture of oatmeal, all-purpose flour, whole wheat flour along with butter, eggs, granulated sugar, and brown sugar. The list of ingredients is fairly long, but they are all common items that you most likely have on hand. The batter creates a fairly dense but moist cake that is loaded with flavor.
A little cinnamon and nutmeg give this Oatmeal Cake some fall flavor and make it smell heavenly.
Broiled Coconut-Pecan Icing.
The icing, which is made from butter, half-and-half, brown sugar, coconut, and pecans is the perfect compliment to the cinnamon and nutmeg flavored oatmeal batter. Once the icing gets spread on the cake, it’s placed under the broiler to get the icing gooey and warm and the coconut and pecans nicely browned. It’s the perfect marriage of batter and icing that makes this Oatmeal Spice Cake truly irresistible.
Since this cake has oats in it and is named Oatmeal Cake, it can be eaten for breakfast don’t ya think?
Try adding 1/3 cup of raisins or dried cranberries to the cake batter for extra flavor and sweetness. Or you can add 1/4 teaspoon of ground cloves for more fall flavor.
Instead of using a combination of whole wheat flour and all-purpose flour, you can use all all-purpose flour.
Cake can be served warm or at room temperature.
How To Store
Can be stored at room temperature for about 4 days. Leftovers go great with coffee for breakfast.
Try These Other Old-Fashioned Desserts
- Old-Fashioned Buttermilk Pie
- Chocolate Chess Pie
- Old-Fashioned Egg Custard Pie
- Old-Fashioned Chocolate Meringue Pie
- Classic Southern Pound Cake
- Old-Fashioned Rice Pudding
- 1 1/2 cup quick cooking oats
- 1 1/4 cups boiling water
- 1/2 cup butter, softened
- 1 cup packed light brown sugar
- 3/4 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup butter
- 1 1/3 cups packed light brown sugar
- 1/2 cup half-and-half
- 1 1/2 cups coconut
- 1 1/2 cups chopped pecans
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees and grease a 9X13-inch pan.
- In a small bowl combine oats and boiling water. Let sit 15 minutes.
- In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- With electric mixer, beat butter until creamy. Add 1 cup light brown sugar and 3/4 cup granulated sugar. Beat until mixed well.
- Beat in eggs one at a time.
- Beat in vanilla.
- With mixer on low speed, add flour mixture, alternating with oatmeal, mixing just until incorporated. Pour batter into prepared pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.
- In a medium saucepan, melt 1/2 cup butter. Stir in 1 1/3 cup light brown sugar and half-and-half and stir until sugar is melted. Remove from heat and stir in coconut, pecans, and 1/2 teaspoon vanilla extract.
- Pour icing on top of hot cake. Place under broiler until icing is bubbly and starting to brown, about 2 to 3 minutes. Cool in pan. Serve warm or at room temperature.
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Originally published November 4, 2015.