Ma's Oatmeal Cake and Icing

Indulge in a comforting, old-fashioned treat with Ma's Oatmeal Cake and Icing—a moist and tender cake packed with the wholesome flavors of softened rolled oats, warm cinnamon, and rich brown sugar. This classic dessert is made extra special with its crowning glory: a luscious coconut-pecan icing that’s broiled to golden perfection for a subtly crisp, caramelized finish. Perfect for family gatherings, potlucks, or simply savoring alongside a cup of coffee, this cake is quick to prepare with just 20 minutes of prep time and bakes beautifully in under 40 minutes. Whether served warm or at room temperature, Ma's Oatmeal Cake is a timeless crowd-pleaser brimming with nostalgia.

Nutriscore Rating: 38/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 12

Ingredients

• 1 cup Old-fashioned rolled oats
• 1.25 cups Boiling water
• 1.25 cups All-purpose flour
• 1 cup Granulated sugar
• 1 cup Brown sugar, packed
• 0.5 cup Unsalted butter (softened)
• 2 pcs Large eggs
• 1 teaspoon Vanilla extract
• 1 teaspoon Ground cinnamon
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.75 cup Packed brown sugar (for icing)
• 0.25 cup Unsalted butter (for icing)
• 0.25 cup Heavy cream
• 0.75 cup Shredded coconut
• 0.5 cup Chopped pecans

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.

Step 2

In a medium bowl, combine the rolled oats and boiling water. Stir and let the mixture sit for 20 minutes to allow the oats to soften.

Step 3

In a large bowl, cream together the granulated sugar, brown sugar, and softened butter until light and fluffy.

Step 4

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.

Step 5

In another bowl, whisk together the flour, cinnamon, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the soaked oats. Mix until just combined.

Step 6

Pour the batter into the prepared baking dish and smooth it evenly using a spatula.

Step 7

Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 8

While the cake is baking, make the icing. In a small saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Stir continuously until the sugar has dissolved and the mixture begins to bubble gently.

Step 9

Remove the saucepan from heat and stir in the shredded coconut and chopped pecans.

Step 10

Once the cake is done baking, remove it from the oven but leave it in the pan. Turn the oven to broil.

Step 11

Spoon the prepared icing evenly over the warm cake. Place the cake under the broiler for 2–3 minutes, watching closely, until the icing is bubbly and lightly browned.

Step 12

Remove the cake from the oven and let it cool on a wire rack. Serve warm or at room temperature. Enjoy!

Nutrition Facts

Serving size	(1572.4g)

Amount per serving	% Daily Value*
Calories	5457.9

Total Fat 261.3g	0%
Saturated Fat 145.3g	0%
Polyunsaturated Fat g
Cholesterol 819.5mg	0%
Sodium 2754.8mg	0%
Total Carbohydrate 765.6g	0%
Dietary Fiber 28.6g	0%
Total Sugars 575.9g
Protein 48.6g	0%

Vitamin D 167.5IU	0%
Calcium 549.5mg	0%
Iron 18.3mg	0%
Potassium 1716.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.9%

Protein: 3.5%

Carbs: 54.6%