Oatmeal Cake
Classic Oatmeal Cake with Coconut Topping (VRP 153)
This oatmeal cake is a vintage favorite known for its soft, moist texture and sweet, crunchy coconut topping. The combination of oats soaked in hot water creates a tender crumb, while brown sugar and cinnamon add warm flavors. A creamy, nutty topping finishes this cake, making it a delightful treat for any occasion.
FAQ
Can I use quick oats instead of rolled oats?
Yes, but the texture may be slightly different. Rolled oats provide a better structure.
Do I have to use shortening?
Butter can replace shortening for a richer flavor, but the texture may be denser.
Can I make this cake ahead of time?
Yes! It tastes even better the next day. Store it in an airtight container at room temperature.
How do I store the cake?
Keep it covered at room temperature for up to three days or refrigerate for up to a week.
Can I freeze this cake?
Yes, wrap it tightly in plastic wrap and freeze for up to three months. Thaw before serving.
History of Oatmeal Cake
Oatmeal cake has been a beloved American dessert since the early 1900s. During times of food rationing, oats became a popular baking ingredient because they were affordable and provided moisture to cakes without using too much butter or eggs. The coconut topping is a classic feature, often found in vintage recipes from the 1950s and 1960s.
Timeline
- 1800s – Oats become a staple in baking.
- Early 1900s – Oatmeal cakes appear in American cookbooks.
- 1950s-1960s – Coconut toppings become a popular addition.
- Present – This cake remains a nostalgic favorite.
Recipe Discussion
This oatmeal cake is made in two steps. First, the batter is mixed with softened oats, sugar, and shortening, then baked to perfection. The second step involves a rich topping made with brown sugar, cream, coconut, and nuts. Once the cake is baked, the topping is spread over it and placed under the broiler for a few minutes until golden brown. This creates a sweet, crunchy layer that complements the moist cake underneath.
Preparation Tips
- Soak the oats in boiling water for 20 minutes before mixing to ensure a soft texture.
- Use room-temperature eggs and shortening for even mixing.
- Do not overmix the batter—combine just until smooth.
- Toast the coconut for extra flavor before adding it to the topping.
- Watch the cake closely when broiling the topping to prevent burning.
Recommended Kitchen Products
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- 9×13-inch cake pan – Perfect for baking this soft oatmeal cake.
- Mixing bowls – A set of sturdy mixing bowls makes prep easy.
- Hand mixer – Helps cream the shortening and sugar smoothly.
- Cooling rack – Allows the cake to cool evenly before adding the topping.
- Broiler-safe spatula – Useful for spreading the topping before broiling.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Drizzle with caramel sauce for extra sweetness.
- Pair with a hot cup of coffee or tea.
- Add a dollop of whipped cream on top.
- Enjoy as a breakfast cake with fresh fruit.
A Nostalgic Favorite with a Sweet Crunch
This oatmeal cake is a comforting, homemade dessert that brings back memories of classic home baking. The moist, cinnamon-spiced cake combined with a nutty coconut topping makes it an irresistible treat. Whether served warm or at room temperature, this cake is sure to become a family favorite.
Oatmeal Cake Recipe
Oatmeal Cake
A vintage oatmeal cake made with soaked oats, brown sugar, and cinnamon, topped with a sweet coconut and nut mixture. Baked until golden and broiled for a crispy topping.
Ingredients
Cake:
- 1 cup oatmeal
- 1 ¼ cups boiling water
- 1 cup brown sugar
- 1 cup white sugar
- ½ cup shortening
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 ½ cups flour
Topping:
- 1 cup nuts
- 6 tablespoons water
- ¼ cup cream
- ½ cup brown sugar
- 1 cup coconut (shredded)
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350°F. Grease a 9x13-inch cake pan.
- Pour boiling water over the oats and let sit for 20 minutes.
- In a mixing bowl, combine brown sugar, white sugar, shortening, and eggs. Beat well.
- Sift together baking soda, salt, cinnamon, and flour. Add to the wet mixture and mix until combined.
- Fold in the soaked oatmeal. Pour batter into the prepared pan.
- Bake for 45 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, mix together the topping ingredients.
- Once the cake is done, spread the topping over the warm cake.
- Return to the oven and broil for 1-2 minutes, watching carefully until the topping is golden brown.
- Let cool before serving.