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oatmeal cake recipe

oatmeal cake recipe

Prep 20 minutes
Cook 40 minutes
Total 1 hour
With hearty oats and spiced sweetness! So moist, so comforting. A vintage cake that’s perfect with coffee or tea!
5 stars (1 ratings)
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Ingredients
  

For the Cake:

  • 1 cup rolled oats (not instant)
  • 1¼ cups boiling water
  • ½ cup unsalted butter , softened
  • 1 cup granulated sugar
  • 1 cup packed brown sugar
  • 2 large eggs , room temperature
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon salt

For the Topping:

  • 6 tablespoons unsalted butter
  • ¾ cup packed brown sugar
  • 3 tablespoons milk
  • 1 cup shredded coconut
  • ½ cup chopped pecans or walnuts
  • 1 teaspoon vanilla extract

Instructions

  • Step 1: Prepare the Oats and Batter
    Begin by pouring boiling water over your rolled oats in a medium bowl. Let this mixture stand for 20 minutes—this critical soaking process is what gives your cake its signature moist texture. While waiting, preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
    In a large mixing bowl, cream together the softened butter and both sugars until light and fluffy—about 3-4 minutes using an electric mixer. This extended creaming incorporates air, resulting in a lighter cake texture. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract. Finally, fold in the soaked oats mixture until just combined.
    Pro Tip: Don't rush the oat-soaking process—this is your secret weapon for achieving that perfect moist crumb that sets this cake apart!
    Step 2: Combine Dry Ingredients
    In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. The careful measurement of these dry ingredients affects not just flavor but also the cake's rise and structure. Gradually add this dry mixture to your wet ingredients, stirring just until combined. Over-mixing at this stage can develop too much gluten, resulting in a tougher cake.
    For the most aromatic result, consider freshly grating your nutmeg—the difference in flavor compared to pre-ground is remarkable and will elevate your cake to bakery-quality status.
    Step 3: Bake the Cake
    Pour the batter into your prepared baking pan, using a spatula to spread it evenly. The batter will be somewhat thick, which is perfectly normal and contributes to the cake's satisfying texture. Bake in your preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean with a few moist crumbs.
    Baker's Secret: Place the pan on the middle rack of your oven for the most even heat distribution. If your oven has hot spots (as 67% of home ovens do), rotate the pan halfway through baking.
    Step 4: Prepare and Add the Topping
    While the cake bakes, prepare your topping. In a medium saucepan, melt the butter over medium heat. Add the brown sugar and milk, stirring constantly until the mixture begins to bubble. Remove from heat and stir in the coconut, chopped nuts, and vanilla extract.
    When the cake is done, remove it from the oven and immediately spread the warm topping over the hot cake. For a caramelized finish, place the cake with topping under the broiler for 1-2 minutes, watching carefully to prevent burning.
    Finishing Touch: The topping should be spread while both it and the cake are still warm—this allows the sweet mixture to partially melt into the cake, creating that irresistible gooey layer that makes this oatmeal cake recipe truly special.
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