Oatmeal Cake – 9 x 13
- Total Time: 40 Minutes
Description
This is one of those crazy recipes that’s weirdly familiar and comforting – it apparently also freezes well, but I haven’t tried that yet. Another keeper from ‘Maida Heatter’s Cakes’…and if you love your broiled coconut topped cakes, remember the Lazy Daisy Cake – enjoy!
Ingredients
Oatmeal Cake – 9 x 13
1 c. oatmeal stirred into 1 1/4 c. boiling water and left to sit for 20 minutes
1 1/2 c. flour
1 t. EACH baking soda AND cinnamon
1/4 t. nutmeg
1/2 t. salt
1/2 c. butter, softened
1 t. vanilla
1 c. sugar AND 1 c. dark brown sugar, packed
2 eggs
Preheat the oven to 350, butter or spray a 9 x 13 cake pan, and in a small bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt and set aside. Using your electric mixer, beat the butter for a couple of minutes, then beat in the vanilla. Beat in both sugars, then add the eggs and beat again, scraping down the sides as needed. Add the soaked oatmeal, beat, then add in all of the dry ingredients and beat again until just combined. Scrape the batter into your prepared pan, smooth the top and bake for 35-40 minutes until the center bounces back to a light touch. While the cake is baking, prepare the topping!
Topping
1/2 c. + 2 T. butter, softened AND 2/3 c. dark brown sugar, packed
1/4 c. half and half
1 c. pecans or almonds, chopped AND 1 c. coconut
Instructions
Using your electric mixer (no need to wash it from the cake), or just by hand, beat together the butter and sugar. Add in the cream, mix well, then stir in the nuts and coconut. When the cake comes out of the oven, drop the topping in ‘blobs’ evenly all over the cake – using 2 small spoons is easiest – and completely cover the cake if you can. Put the cake under the broiler for about 2 minutes until all is beautifully bubbling and then allow the cake to cool before diving in. It’s a very moist cake so don’t be alarmed if it doesn’t come out of the pan in even pieces – no one will mind!
- Category: Cakes, 9x13
