My Mom's Oatmeal Cake

Transport yourself to a cozy kitchen filled with the aroma of cinnamon, warm oats, and caramelized sugar with "My Mom's Oatmeal Cake." This nostalgic dessert combines the heartiness of old-fashioned rolled oats softened in boiling water with a rich, butter-infused batter sweetened with granulated and brown sugars. But the real star is the indulgent coconut-pecan topping, caramelized under the broiler to create a golden, toasty layer of sweet perfection. Soft, moist, and brimming with comforting flavors, this easy-to-make cake is the ultimate dessert for family gatherings or lazy afternoons. With just 15 minutes of prep time and a broiled topping that’s irresistibly bubbly, this recipe is a timeless blend of rustic charm and indulgent sweetness. Whether served warm or at room temperature, this oatmeal cake is destined to become a family favorite. Keywords: oatmeal cake recipe, old-fashioned dessert, coconut pecan topping, moist oatmeal cake.

Nutriscore Rating: 41/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 12

Ingredients

• 1 cup old-fashioned rolled oats
• 1.25 cups boiling water
• 1.5 cups all-purpose flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 0.5 cup unsalted butter, softened
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 0.25 teaspoon salt
• 1 cup sweetened shredded coconut
• 0.75 cup light brown sugar (for topping)
• 0.25 cup unsalted butter (for topping)
• 3 tablespoons whole milk
• 0.5 cup chopped pecans

Directions

Step 1

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

Step 2

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

Step 3

In a large mixing bowl, cream together the butter, granulated sugar, and 1 cup of light brown sugar until light and fluffy.

Step 4

Beat in the eggs, one at a time, followed by the vanilla extract.

Step 5

In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Step 6

Fold in the softened oatmeal mixture until evenly incorporated.

Step 7

Pour the batter into the prepared baking dish and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

While the cake is baking, prepare the topping: In a small saucepan over medium heat, melt the butter with the milk and 3/4 cup of brown sugar. Stir until smooth. Remove from heat and stir in the coconut and pecans.

Step 10

Once the cake is done baking, remove it from the oven and turn the oven to broil.

Step 11

Spoon the topping evenly over the warm cake.

Step 12

Return the cake to the oven and broil for 2-3 minutes, or until the topping is bubbly and lightly browned. Watch closely to prevent burning.

Step 13

Allow the cake to cool slightly before cutting into squares. Serve warm or at room temperature.

Nutrition Facts

Serving size	(1610.8g)

Amount per serving	% Daily Value*
Calories	5380.6

Total Fat 227.6g	0%
Saturated Fat 121.0g	0%
Polyunsaturated Fat 0.0g
Cholesterol 765.0mg	0%
Sodium 2326.6mg	0%
Total Carbohydrate 830.3g	0%
Dietary Fiber 25.7g	0%
Total Sugars 615.4g
Protein 52.5g	0%

Vitamin D 131.4IU	0%
Calcium 506.9mg	0%
Iron 16.7mg	0%
Potassium 1581.5mg	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: 36.7%

Protein: 3.8%

Carbs: 59.5%