Oatmeal Cake is a delightful dessert that combines the rustic charm of oats with the sweetness of spices and frosting. This easy oatmeal cake is sure to impress with its moist crumb and tantalizing cinnamon aroma.
Ingredients
Scale:
1 ½ cups rolled oats
1 ½ cups all-purpose flour
1 cup granulated sugar
1 cup brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup boiling water
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup raisins (optional)
½ cup chopped walnuts or pecans (optional)
1 cup unsweetened shredded coconut (for frosting)
½ cup brown sugar (for frosting)
¼ cup butter (for frosting)
¼ cup milk (for frosting)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
In a large mixing bowl, combine the rolled oats and boiling water. Let this mixture sit for about 20 minutes to soften the oats.
In another bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the oat mixture, beginning and ending with the dry ingredients. Mix until just combined.
If using, fold in the raisins and chopped nuts gently, ensuring even distribution.
Pour the batter into the prepared baking dish and smooth the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the frosting. In a saucepan, combine butter, brown sugar, and milk over medium heat. Stir until the mixture comes to a boil, then remove from heat and mix in the coconut.
Once the cake is done, let it cool in the pan for about 10 minutes. Pour the coconut frosting over the warm cake, allowing it to soak in for added moisture.
