Oatmeal Cake

If you’re craving a cozy, old-fashioned dessert that’s incredibly moist, hearty, and topped with a sweet coconut-pecan frosting, this Oatmeal Cake is exactly what you need! It’s simple, delicious, and perfect for gatherings, potlucks, or just a comforting treat at home.

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Why You’ll Love This Recipe
Moist and Tender – Soaked oats keep this cake ultra-soft and flavorful.
Simple Ingredients – Made with pantry staples you likely already have.
Irresistible Topping – Sweet, gooey coconut-pecan topping takes it over the top.
Perfect for Any Occasion – Casual enough for everyday but special enough for celebrations.
Easy to Make – No fancy equipment needed!

Ingredients You’ll Need

For the Oatmeal Cake:

• 1 cup old-fashioned rolled oats
• 1¼ cups boiling water
• 1½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup brown sugar, packed
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract

For the Coconut-Pecan Topping:

• 6 tbsp unsalted butter
• ½ cup brown sugar, packed
• ¼ cup milk
• 1 cup sweetened shredded coconut
• ½ cup chopped pecans
• 1 tsp vanilla extract

Tools You’ll Need

• Mixing bowls
• 9×13-inch baking pan
• Hand mixer or stand mixer
• Spatula
• Saucepan for topping

Step-by-Step Instructions

Step 1: Soak the Oats
In a bowl, combine the oats and boiling water.
Let sit for about 20 minutes, allowing the oats to soften and absorb the water.

Step 2: Prepare the Batter
Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking pan.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy.
Add the eggs and vanilla extract, mixing until well combined.
Mix in the soaked oats.
Gradually add the dry ingredients to the wet mixture, stirring just until combined.

Step 3: Bake the Cake
Pour the batter into the prepared baking pan and spread it evenly.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Make the Coconut-Pecan Topping
While the cake bakes, melt the butter in a saucepan over medium heat.
Stir in the brown sugar and milk, cooking until the mixture is smooth and bubbly.
Remove from heat and stir in the coconut, pecans, and vanilla extract.

Step 5: Top and Broil
Once the cake is done baking, remove it from the oven and immediately spread the topping evenly over the hot cake.
Set your oven to broil and place the cake back in the oven for 2-3 minutes, watching carefully, until the topping is bubbly and golden brown.

Step 6: Cool and Serve
Allow the cake to cool slightly before slicing and serving.
Enjoy warm or at room temperature!

Tips for the Best Oatmeal Cake
Use Old-Fashioned Oats – They give the best texture. Instant oats can make the cake too mushy.
Soak the Oats Well – Don’t rush this step; it ensures a moist, tender cake.
Watch the Broiler – The topping can brown quickly, so keep a close eye on it.
Customize – Swap pecans for walnuts or add a sprinkle of chocolate chips for a fun twist.

Serving Suggestions
Serve Oatmeal Cake with:

• A dollop of whipped cream
• A scoop of vanilla ice cream
• A hot cup of coffee or tea
• Fresh berries on the side

Perfect for:

• Potlucks and family gatherings
• Casual desserts
• Cozy fall or winter nights
• Weekend baking projects

How to Store & Reheat

Storing:
Room Temperature: Cover and store at room temperature for up to 2 days.
Refrigerate: For longer storage, refrigerate for up to 5 days.

Reheating:
Microwave: Warm individual slices for about 15-20 seconds to refresh the gooey topping.

Freezing:
Freeze the cake (without topping for best results) for up to 2 months. Thaw and reheat before adding topping.

Frequently Asked Questions

1. Can I make Oatmeal Cake ahead of time?
   Yes! It actually tastes even better the next day as the flavors meld.
2. What if I don’t have pecans?
   Use walnuts or simply omit the nuts if you prefer.
3. Can I use quick oats?
   It’s better to stick with old-fashioned oats for the best texture, but if needed, you can use quick oats — just soak them for a shorter time.
4. Can I double the topping?
   Absolutely! If you love a thick, gooey topping, feel free to double the recipe.

Final Thoughts
Oatmeal Cake is an old-fashioned dessert with a big heart — rich, moist, and finished with an irresistible sweet topping. It’s a wonderful way to bring a little warmth and nostalgia to your table.
Perfect for sharing or treating yourself, this cake will quickly become a treasured favorite!

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your Oatmeal Cake turns out.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Cuisine: American

Nutritional Information (Per Serving):
Calories: 410 | Protein: 5g | Carbohydrates: 48g | Fat: 22g | Fiber: 2g | Sodium: 230mg

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