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+ servings
Old-fashioned Oatmeal Cake with coconut and pecan broiled topping.
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5 from 1 vote

Oatmeal Cake

Old-fashioned Oatmeal Cake is a dense but moist cake made with oatmeal and a broiled pecan and coconut icing.
Course Dessert
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 30 minutes
Servings 16 servings
Author Christin Mahrlig

Ingredients

  • 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

Icing

  • 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

Instructions

  • 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.