This old-fashioned oatmeal cake is soft, moist, and packed with warm spices. Topped with a decadent coconut-pecan icing that is broiled to perfection, it’s a timeless dessert perfect for any occasion.
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Oatmeal Cake
Oatmeal Cake FAQ
What does oatmeal cake taste like?
This cake is moist and tender with a hint of cinnamon and nutmeg, complemented by the rich caramel-like topping of coconut and pecans.
Can I use instant oats instead of rolled oats?
Yes, but the texture may vary slightly. Old-fashioned rolled oats are recommended for the best results.
How do I store oatmeal cake?
Store it in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I freeze the cake?
Yes, freeze the cake without the icing for up to 3 months. Add the icing after thawing and reheating.
What’s the best pan to use for this cake?
You can use a 9-inch square pan or a 9×13-inch pan for a thinner cake.
Food History
Oatmeal cake gained popularity in the mid-20th century, often made as a comforting dessert with simple pantry ingredients. Oats were a common household staple during the Great Depression and World War II, making them an affordable ingredient in desserts. The addition of broiled coconut-pecan icing adds a Southern charm to this cake, a tradition rooted in rich, indulgent toppings for classic bakes.
Timeline
- 1800s: Oats become a dietary staple in American households.
- 1930s-1940s: Oatmeal-based desserts rise in popularity during times of economic hardship.
- 1950s: Broiled icing emerges as a beloved topping for cakes in Southern baking.
- Present Day: Oatmeal cake continues to be a nostalgic favorite in home kitchens.
Recipe Discussion
This oatmeal cake combines the comforting warmth of cinnamon and nutmeg with the nutty richness of oats. The cake is tender and moist, thanks to the oats soaked in boiling water. Brown sugar adds a caramel-like depth, while the icing elevates the dessert with its chewy texture and buttery coconut-pecan flavor. It’s easy to make but tastes like a labor of love, making it perfect for family gatherings or potlucks.
Preparation Tips
- Soak the Oats: Ensure the oats soak fully in the boiling water for a tender texture.
- Do Not Overmix: Overmixing the batter can result in a dense cake. Mix just until combined.
- Broil Carefully: Keep an eye on the icing under the broiler to avoid burning.
- Toast Pecans: Toast the pecans lightly for enhanced flavor.
- Cool Slightly Before Icing: Let the cake cool a little before adding the icing to prevent it from soaking into the cake.
Recommended Kitchen Products
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- 9×13-Inch Baking Pan: A perfect size for this cake and other desserts.
- Silicone Spatula: Ideal for spreading the icing evenly.
- Broiler-Safe Pan: Ensures safe and even broiling of the topping.
Serving Suggestions
- Warm with Ice Cream: Serve a warm slice with a scoop of vanilla ice cream.
- With Coffee or Tea: Pair with a hot beverage for a cozy treat.
- As a Breakfast Cake: Enjoy a slice for a sweet start to your day.
- Holiday Dessert Table: Include it as a nostalgic addition to your holiday spread.
A Nostalgic Dessert
Oatmeal cake with coconut-pecan icing is a dessert that brings comfort and warmth to any gathering. The rich flavors and timeless appeal make it a dessert you’ll return to again and again.
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Oatmeal Cake Recipe
Oatmeal Cake
A moist oatmeal cake flavored with warm spices, topped with a broiled coconut and pecan icing. Perfect for any occasion.
Ingredients
- 1 ½ cups boiling water
- 1 cup oatmeal
- 1 stick oleo (or butter)
- 1 cup brown sugar
- 1 cup white sugar
- 1 ½ cups flour
- 2 teaspoons baking soda
- ½ teaspoon cinnamon
- 2 eggs
Icing Ingredients
- ¾ stick oleo (or butter)
- ¾ cup sugar
- 1 cup pecans
- 1 cup coconut
- ¼ cup milk
Instructions
Cake Instructions
- Preheat oven to 350°F.
- Pour boiling water over the oatmeal in a bowl and let it stand for 20 minutes.
- In a separate bowl, cream the oleo, brown sugar, and white sugar.
- Add the flour, baking soda, cinnamon, and eggs. Mix together.
- Combine the oatmeal mixture with the batter and stir until fully incorporated.
- Pour the batter into two 9-inch pans or one large pan.
- Bake for about 35 minutes, or until a toothpick inserted in the center comes out clean.
Icing Instructions
- Combine oleo, sugar, pecans, coconut, and milk in a saucepan.
- Heat the mixture and bring it to a boil.
- Pour the icing over the hot cake.
- Place the cake under a broiler until the icing is lightly browned.