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Old-Fashioned Oatmeal Cake with Broiled Topping

(7)

6 reviews

30 min prep time
2 hr 15 min total time
18 ingredients
16 servings

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Save

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4K

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This delicious oatmeal cake topped with coconut and nuts mixture is perfect for anytime dessert.

Ingredients

Cake

1 1/2: cups quick-cooking oats

1 1/4: cups boiling water

1: cup granulated sugar

1: cup packed brown sugar

1/2: cup butter or margarine, softened

1: teaspoon vanilla

3: eggs

1 1/2: cups all-purpose flour

1: teaspoon baking soda

1/2: teaspoon baking powder

1/2: teaspoon salt

1 1/2: teaspoons ground cinnamon

1/2: teaspoon ground nutmeg

Topping

2/3: cup packed brown sugar

1/4: cup butter or margarine, melted

3: tablespoons half-and-half or milk

1: cup coconut

1/2: cup chopped nuts

Steps

1 In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
2 In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
3 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
4 Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
5 Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

1 In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
2 In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
3 Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
4 Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
5 Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

Expert Tips

Make it truly old-fashioned by using old-fashioned oats in place of the quick-cooking - you'll get a more oaty look and flavor. In baking, the two ingredients are usually interchangeable.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 360
Calories from Fat: 130

% Daily Value

Total Fat: 15g; 22%
Saturated Fat 7g 33% Trans Fat 1/2g
Cholesterol: 65mg; 21%
Sodium: 260mg; 11%
Total Carbohydrate: 52g; 17%
Dietary Fiber 2g 7% Sugars 37g
Protein: 4g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;

Carbohydrate Choice

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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