Description
This Baked Oatmeal Cake Recipe is a moist, lightly spiced cake perfect for breakfast or dessert. Made with rolled oats, warm spices, and a tender crumb, it can be topped with a sweet coconut and brown sugar mixture for added flavor and texture. Easy to prepare and bake, this vintage-style oat cake offers a wholesome, comforting treat that can be enjoyed any time of day.
Ingredients
Scale
Main Ingredients
- 1 cup old-fashioned rolled oats
- 1 1/2 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup chopped walnuts or pecans (optional)
Optional Topping
- 1/2 cup shredded coconut
- 1/4 cup brown sugar
- 2 tablespoons butter, melted
- 2 tablespoons milk or cream
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish thoroughly to ensure easy removal of the cake after baking.
- Soften Oats: Combine the rolled oats and boiling water in a small bowl. Let the oats soak for 15 to 20 minutes to soften, which helps create a tender texture in the final cake.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and brown sugar using a hand mixer or whisk until the mixture is light and fluffy. This aeration is key for a light crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Incorporate well to combine the flavors evenly throughout the batter.
- Mix in Oats: Fold the softened oats and their soaking liquid into the creamed butter and sugar mixture, creating a moist base for the cake batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet oat mixture, stirring gently until just combined to avoid overmixing, which can make the cake tough.
- Add Nuts: If using, fold in the chopped walnuts or pecans to provide crunch and flavor contrast.
- Bake the Cake: Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
- Prepare the Topping: While the cake bakes, mix shredded coconut, brown sugar, melted butter, and milk or cream in a small bowl if you want the optional topping.
- Add and Broil Topping: When the cake is done, immediately spread the topping evenly over the hot cake. Return the cake to the oven and broil for 2 to 3 minutes until the topping is bubbly and golden brown. Watch closely to prevent burning.
- Cool and Serve: Remove the cake from the oven and let it cool slightly before cutting into 9 servings and serving warm or at room temperature.
Notes
- This baked oatmeal cake is moist and lightly spiced, perfect for breakfast or dessert.
- You can omit the nuts or topping to suit dietary preferences or avoid allergens.
- Store the cake at room temperature for up to 3 days or refrigerate for longer freshness.
- The cake can be served warm for best texture or chilled if preferred.
- Watch carefully during broiling the topping to avoid burning as it can brown quickly.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 230mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
