Old Fashioned Oatmeal Cake is a delightful dessert that brings back memories of cozy kitchens and family gatherings. This cake is moist, flavorful, and topped with a delicious nut and coconut frosting. It’s a perfect treat for any occasion, from birthdays to casual afternoon snacks.
Why Make This Recipe
This recipe is not just about making a cake; it’s about creating a warm and inviting experience. The combination of oats, nuts, and spices makes it a unique dessert that stands out. Plus, it’s easy to prepare and uses ingredients you may already have at home. Enjoying a slice of Old Fashioned Oatmeal Cake means savoring a taste of tradition.
How to Make Old Fashioned Oatmeal Cake
Making Old Fashioned Oatmeal Cake is straightforward. You will first need to prepare the oatmeal and then mix it with other ingredients to create a moist cake. Finally, you’ll top it off with a rich, buttery frosting filled with toasted coconut and pecans.
Ingredients:
- 1 cup quick oats (89 grams)
- ½ cup unsalted butter (113 grams, room temperature, or 1 stick)
- 1¼ cups water (284 grams, boiling at 212°F)
- 1⅓ cup all-purpose flour (160 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon kosher salt (3 grams)
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon apple pie spice (3 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup dark brown sugar (213 grams)
- 2 large eggs (100 grams, room temperature and lightly beaten)
- 6 tablespoons unsalted butter (85 grams, or ¾ stick)
- ¼ cup heavy cream (57 grams)
- ½ cup granulated sugar (100 grams)
- ¼ teaspoon kosher salt
- ½ cup sweetened shredded coconut (43 grams, toasted)
- 1 cup chopped pecans (114 grams, toasted)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 tablespoon freshly squeezed lemon juice (14 grams, from ½ lemon)
Directions:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, combine the quick oats and boiling water. Let it sit until the oats absorb the water.
- In another bowl, cream together the ½ cup room temperature butter, granulated sugar, and brown sugar.
- Add the eggs to the sugar mixture and mix well.
- In a separate bowl, mix together the flour, baking soda, salt, nutmeg, apple pie spice, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the soaked oats. Mix until combined.
- Pour the batter into the prepared baking dish and bake for about 30-35 minutes or until a toothpick comes out clean.
- While the cake bakes, prepare the frosting. In a saucepan, melt the 6 tablespoons of butter. Stir in the heavy cream, ½ cup granulated sugar, and ¼ teaspoon salt. Bring to a boil and let it bubble for 2 minutes.
- Remove from heat and stir in the toasted coconut, pecans, vanilla extract, and lemon juice.
- Once the cake cools, spread the frosting evenly on top.
How to Serve Old Fashioned Oatmeal Cake
Serve Old Fashioned Oatmeal Cake warm or at room temperature. It pairs well with a cup of coffee or tea. You can also add a scoop of vanilla ice cream on the side for an extra treat!
How to Store Old Fashioned Oatmeal Cake
To store your cake, let it cool completely. Then, cover it tightly with plastic wrap or aluminum foil. It can be kept at room temperature for about three days or in the refrigerator for up to a week. If you want to keep it longer, you can freeze it for a few months.
Tips to Make Old Fashioned Oatmeal Cake
- Make sure your butter is at room temperature for easier mixing.
- Toast the coconut and pecans for more flavor.
- Use quick oats for the best texture in the cake.
- Let the cake sit for a while before frosting to avoid melting the frosting.
Variation
You can switch up the nuts by using walnuts instead of pecans. You can also add raisins or cranberries for a fruity twist. For a chocolate version, consider adding cocoa powder to the batter.
FAQs
1. Can I use rolled oats instead of quick oats? Yes, but the texture may be slightly different, and you might need to soak them longer.
2. Can I make this cake ahead of time? Yes, this cake stores well and tastes great even after a day or two.
3. Is it possible to make this cake without nuts? Absolutely! You can either leave out the nuts or use seeds like sunflower seeds as a substitute.
Enjoy making your Old Fashioned Oatmeal Cake! It’s sure to become a favorite in your home.
Old Fashioned Oatmeal Cake
Ingredients
For the Cake
- 1 cup quick oats 89 grams
- ½ cup unsalted butter 113 grams, room temperature, or 1 stick
- 1¼ cups water 284 grams, boiling at 212°F
- 1⅓ cups all-purpose flour 160 grams
- 1 teaspoon baking soda 6 grams
- 1 teaspoon kosher salt 3 grams
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon apple pie spice 3 grams
- 1 teaspoon ground cinnamon 3 grams
- 1 cup granulated sugar 200 grams
- 1 cup dark brown sugar 213 grams
- 2 large eggs 100 grams, room temperature and lightly beaten
For the Frosting
- 6 tablespoons unsalted butter 85 grams, or ¾ stick
- ¼ cup heavy cream 57 grams
- ½ cup granulated sugar 100 grams
- ¼ teaspoon kosher salt
- ½ cup sweetened shredded coconut 43 grams, toasted
- 1 cup chopped pecans 114 grams, toasted
- 1 teaspoon pure vanilla extract 4 grams
- 1 tablespoon freshly squeezed lemon juice 14 grams, from ½ lemon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a bowl, combine the quick oats and boiling water. Let it sit until the oats absorb the water.
- In another bowl, cream together the ½ cup room temperature butter, granulated sugar, and brown sugar.
- Add the eggs to the sugar mixture and mix well.
- In a separate bowl, mix together the flour, baking soda, salt, nutmeg, apple pie spice, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, alternating with the soaked oats. Mix until combined.
- Pour the batter into the prepared baking dish and bake for about 30-35 minutes or until a toothpick comes out clean.
Frosting Preparation
- While the cake bakes, prepare the frosting. In a saucepan, melt the 6 tablespoons of butter.
- Stir in the heavy cream, ½ cup granulated sugar, and ¼ teaspoon salt. Bring to a boil and let it bubble for 2 minutes.
- Remove from heat and stir in the toasted coconut, pecans, vanilla extract, and lemon juice.
- Once the cake cools, spread the frosting evenly on top.
