Old-Fashioned Oatmeal Cake
This traditional old-fashioned oatmeal cake is made with rolled oats, all-purpose flour, brown sugar, butter and has a delicious crunchy coconut pecan topping. It's moist, rich and perfect for special occasions. Can easily be made gluten-free.
- 1 cup old-fashioned rolled oats
- 1 ¼ cups boiling water
- 2 large eggs
- ½ cup butter softened
- 1 cup cane sugar
- 1 cup organic brown sugar
- 1 teaspoon vanilla
- 1 ½ cups all-purpose flour all-purpose gluten-free flour works as well
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ¼ teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Coconut Pecan Topping
- ¼ cup butter melted
- ½ cup packed brown sugar
- 1 cup sweetened shredded coconut
- ½ cup pecans chopped
- 3 Tablespoons canned coconut milk
Preheat oven to 350°F. Grease a 9x13 baking pan.
In a small mixing bowl add oats and boiling water. Let stand for 20 minutes.
Using an electric mixer or stand mixer, beat sugar, brown sugar and butter on medium speed until combined and fluffy. Beat in eggs and vanilla. Fold in oatmeal.
Combine dry ingredients in another bowl. Flour, baking soda, cinnamon, salt and ground nutmeg. Add wet to the dry ingredients and mix until just combined.
Pour batter into prepared baking dish.
Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
Let cool while preparing the topping — combine melted butter, brown sugar, pecans, coconut, milk in a small mixing bowl.
Spread topping over the cake and place the cake back in the oven on broil for 2-3 minutes or until the topping is bubbly and the coconut is golden brown. Watch carefully so your coconut doesn’t burn!
Cool on a wire rack for about 30-60 minutes before serving.
- Vegan: I haven't tested a vegan version of this cake, but I bet it would turn out with flax eggs and vegan butter. If you try a vegan version, let me know how it turns out in the comments below!
- Pecans: Feel free to swap the pecans with another nut or skip them if you have a nut allergy.
- Coconut milk: I recommend using coconut milk as it adds a creamy texture but any milk should work here.
Serving: 1piece | Calories: 311kcal | Carbohydrates: 44g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Monounsaturated Fat: 3g | Cholesterol: 46mg | Sodium: 149mg | Potassium: 21mg | Fiber: 1g | Sugar: 33g