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Grandma’s Oatmeal Cake Recipe – A Moist, Old-Fashioned Dessert with Coconut Almond Topping

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Grandma’s Oatmeal Cake is a wonderfully moist, old-fashioned dessert made with tender oats, warm cinnamon, and a rich coconut-pecan topping. This comforting homemade cake is finished under the broiler for a deliciously golden, caramelized topping.

Ingredients

  • 1 cup old-fashioned rolled oats
  • 1 1/4 cups boiling water
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • For the topping:
  • 1/2 cup unsalted butter, melted
  • 2/3 cup packed brown sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1 cup sweetened shredded coconut
  • 1 cup chopped pecans

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
  2. Place the rolled oats in a heatproof bowl and pour the boiling water over them. Stir and let stand for about 15–20 minutes, until the oats soften and absorb most of the water.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Mix in the softened oatmeal mixture until evenly combined.
  6. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
  7. Gradually add the dry ingredients to the oatmeal mixture, stirring just until combined. Avoid overmixing.
  8. Pour the batter into the prepared baking pan and spread evenly.
  9. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  10. While the cake bakes, prepare the topping by combining the melted butter, brown sugar, milk, vanilla extract, shredded coconut, and chopped pecans in a bowl.
  11. Remove the baked cake from the oven and spread the coconut-pecan topping evenly over the warm surface.
  12. Switch the oven to broil and return the cake to the oven for approximately 1–3 minutes, watching constantly, until the topping becomes bubbly and lightly golden brown.
  13. Remove the cake from the oven and allow it to cool slightly before slicing and serving.

Notes

  • This is an adapted version of a traditional oatmeal cake; ingredient quantities and directions have not been verified against the linked recipe.
  • Old-fashioned rolled oats provide the best texture. Quick oats can be substituted, although the cake may be slightly softer.
  • Allow the oats to soften completely before incorporating them into the batter for a moist, tender crumb.
  • Watch the cake carefully while broiling because the coconut topping can burn very quickly.
  • Walnuts can replace pecans, or the nuts can be omitted if preferred.
  • Serve warm or at room temperature with coffee, tea, or a scoop of vanilla ice cream.
  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Freeze individual slices in airtight containers for up to 3 months. Thaw before serving.

Nutrition

Find it online: https://yumfamilyrecipes.com/grandmas-oatmeal-cake-recipe-a-moist-old-fashioned-dessert-with-coconut-almond-topping/