This Oatmeal Cake may not win any beauty awards, but its old fashioned goodness is hard to beat!


The recipe for this oatmeal cake comes from an old church cookbook that my mom gave me when I left for college. It is splattered, torn, and totally falling apart, but I treasure it. So many favorite recipes from old friends back in Colorado where I grew up.
My dad in particular loves this cake. He is not a fan of anything fancy, (no chocolate mousse layer cake for him) so I made this cake for his birthday this summer. I hadn’t made it in years, and I forgot how good it is. The cake is so moist and tender, and the topping is to die for! The whole thing just melts in your mouth, and every bite is perfect. Eating it was a nice little jaunt down memory lane for me.
This cake is definitely best served warm, so if you happen to have any leftovers (which we didn’t), just heat up a slice in the microwave for a few seconds.
Enjoy!

Oatmeal Cake with Broiled Icing

Print

Old fashioned oatmeal cake with buttery broiled icing.

Prep Time 25 minutes

Cook Time 35 minutes

Total Time 1 hour

Ingredients

• Cake:
• 1 1/4 cups water
• 1 cup oats (quick or old fashioned)
• 1/2 cup butter
• 1 cup sugar
• 1 cup brown sugar
• 2 eggs
• 1 1/3 cups flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• Frosting:
• 1 cup coconut
• 1/2 cup brown sugar
• 1/2 cup chopped pecans
• 1/4 cup half & half
• 2 Tbsp butter, melted
• 1/2 tsp vanilla

Instructions

For cake: Bring water to a boil in a small saucepan. Add the oats and butter and let sit for 10 minutes.

Pour oat mixture into a large mixing bowl. Beat in the sugars and eggs till well combined.

Add the flour, baking soda, salt, cinnamon, and nutmeg and stir till well combined.

Pour into a well greased 9x13" pan and bake at 350 for 30-35 minutes.

For frosting: Combine all ingredients in a small bowl. Spread over hot cake and broil for 1-2 minutes or until bubbly. Watch carefully!