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Oatmeal Cake
This incredibly moist vintage cake is covered in a sweet, buttery crunchy topping that is out of this world!
Course
Desserts
Cuisine
American
Keyword
cake, oatmeal, oatmeal cake
Prep Time
25
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
1
hour
hour
10
minutes
minutes
Servings
8
Calories
647
kcal
Author
Stacie Vaughan
Equipment
9x13 inch baking dish
Hand Mixer
Mixing bowl
Ingredients
1
cup
quick cooking oats or rolled oats
1 ⅓
cup
boiling water
½
cup
unsalted butter
1
cup
brown sugar
1
cup
sugar
2
eggs
beaten
1 ½
cup
all-purpose flour
1
tsp
baking soda
1
tsp
cinnamon
1
tsp
salt
Topping
6
tbsp
unsalted butter
melted
½
cup
brown sugar
½
cup
shredded sweetened coconut
½
cup
walnuts
chopped
¼
cup
cream
½
tsp
vanilla extract
US Customary
-
Metric
Instructions
Preheat oven to 350°F. Grease a 9x13 inch baking dish.
Pour boiling water over the oats in a small bowl. Stir together and then let cool.
Cream together butter, sugar and brown sugar. Add in eggs and beat until fluffy.
Sift flour, baking soda, cinnamon and salt into a large bowl.
Add dry ingredients alternately with oatmeal to butter mixture and stir to combine.
Spread mixture into baking dish. Bake for 45 minutes or until a toothpick comes out of the centre clean.
Topping
In a medium bowl, stir together butter, brown sugar, coconut, walnuts, cream and vanilla extract.
Spread mixture on top of cooked cake. Broil 4 inches from the burner until just melted and bubbly, about 2 minutes.
Nutrition
Serving:
1
piece
|
Calories:
647
kcal
|
Carbohydrates:
88
g
|
Protein:
7
g
|
Fat:
31
g
|
Saturated Fat:
17
g
|
Polyunsaturated Fat:
12
g
|
Trans Fat:
1
g
|
Cholesterol:
108
mg
|
Sodium:
655
mg
|
Fiber:
3
g
|
Sugar:
61
g