Description
Indulge in the comforting flavors of this Baked Oatmeal Cake, a delightful dessert that combines the wholesomeness of oats with a rich coconut-pecan topping.
Ingredients
Scale
Main Cake Ingredients:
- 2 cups old-fashioned rolled oats
- 2 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 teaspoon vanilla extract
For the Topping:
- 1/2 cup unsalted butter
- 1/2 cup brown sugar
- 1/4 cup milk
- 3/4 cup shredded sweetened coconut
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the oats: In a medium bowl, pour boiling water over oats and let soak for 20 minutes.
- Make the batter: Cream together softened butter, brown sugar, and granulated sugar in a large mixing bowl. Add eggs and vanilla. In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Combine wet and dry ingredients, then pour batter into the pan.
- Bake: Bake for 35–40 minutes until a toothpick comes out clean.
- Prepare the topping: In a saucepan, melt butter, brown sugar, and milk. Stir in coconut and pecans.
- Finish the cake: Spread the topping over the baked cake and broil for 2–3 minutes until golden. Cool slightly before serving.
Notes
- This cake is best enjoyed warm or at room temperature.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for a longer shelf life.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 32g
- Sodium: 220mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
