Old Fashioned Oatmeal Cake



  • 1 1/4 cups boiling water
  • 1 cup (97g) rolled oats (old fashioned)
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (105g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/3 cups (188g) all-purpose flour (scoop and level to measure)

For Topping:

  • 1/4 cup salted butter, melted
  • 3 Tbsp milk
  • 1/2 tsp vanilla extract
  • 1/2 cup (105g) packed light brown sugar
  • 1 cup (85g) sweetened shredded coconut
  • 1/3 cup chopped pecans (optional)


  • Preheat oven to 350 degrees. Spray a 9 by 9-inch baking dish with non-stick cooking spray (a 7 by 11-inch dish would work as well).
  • Add oats to a medium mixing bowl the pour boiling water over oats, let rest until cool.
  • Meanwhile in a large mixing bowl using an electric hand mixer (or use electric stand mixer), whip together butter, brown sugar and granulated sugar until pale and fluffy.
  • Mix in eggs, vanilla, cinnamon and nutmeg then mix in cooled oat mixture.
  • Sprinkle baking soda and salt across top then pour in flour and mix until combined.
  • Pour into prepared baking dish, bake in preheated oven until just cooked through, about 30 minutes.
  • Meanwhile in a medium mixing bowl stir together melted butter, milk, vanilla, brown sugar, coconut, and pecans.
  • Remove cake from oven once cooked through and pour and spread mixture evenly over top.
  • Preheat oven to broil then return cake to oven (in center) and broil until mixture is bubbly and coconut is just starting to toast on ends, about 1 – 2 minutes (don’t walk away from it while broiling!).
  • Let cool on a wire rack for at least 20 minutes then cut into slices and serve.


Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button