Description
Rich, spiced oatmeal cake celebrates classic comfort with warm cinnamon and hearty rolled oats. Moist layers drizzled with brown sugar caramel sauce promise pure nostalgic delight you’ll savor down to the last sweet crumb.
Ingredients
Scale
Cake Ingredients:
Main Ingredients:
- 1½ cups (360 milliliters / 12 fluid ounces) hot milk
- 2 large eggs
- 1 cup (90 grams) old-fashioned oats
- 1⅓ cups (170 grams) all-purpose flour, spooned and leveled
- ½ cup (113 grams) unsalted butter, at room temperature
Sweeteners:
- 1 cup (220 grams) brown sugar
- 1 cup (200 grams) granulated sugar
Spices and Seasonings:
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
Streusel Topping Ingredients:
Main Topping Ingredients:
- ½ cup (113 grams) unsalted butter
- 1 cup (220 grams) brown sugar
- ¾ cup (75 grams) finely chopped pecans
- ½ cup (40 grams) coconut flakes
Additional Ingredient:
- ¼ tablespoon (4 milliliters / 0.125 fluid ounces) milk
Instructions
- Heat the oven to 350°F (175°C) and thoroughly coat a 9×13-inch (23×33 centimeters) baking dish with butter or cooking spray.
- Pour hot milk over rolled oats in a medium mixing bowl and allow to soften and absorb liquid while preparing other components.
- Combine all-purpose flour, ground cinnamon, baking soda, and kosher salt in a separate mixing bowl, whisking to distribute ingredients evenly.
- Using an electric mixer, cream unsalted butter, dark brown sugar, and granulated white sugar until light and fluffy.
- Incorporate eggs individually into the butter mixture, ensuring complete integration after each addition, then blend in pure vanilla extract.
- Gradually fold dry ingredient mixture into the creamed butter mixture, alternating with the softened oat mixture to create a smooth, consistent batter.
- Transfer cake batter into the prepared baking dish, spreading evenly with a rubber spatula.
- Bake for 35-40 minutes, checking for doneness by inserting a clean toothpick into the center, which should emerge without raw batter.
- During baking, prepare streusel topping by melting unsalted butter in a small saucepan, then stirring in dark brown sugar and whole milk.
- Mix shredded coconut flakes and roughly chopped pecans into the warm butter mixture until well combined.
- Remove cake from oven and immediately spread the streusel topping across the surface, ensuring even coverage.
- Allow cake to rest for 10 minutes, enabling topping to set and flavors to meld before serving warm or at room temperature.
Notes
- Customize this cake by swapping pecans with walnuts or almonds for a different nutty crunch.
- Leftover cake stays moist and delicious when wrapped tightly and stored at room temperature for 3-4 days.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- Save preparation time by measuring dry ingredients while oats are soaking in hot milk.
- Check cake doneness early to prevent overcooking, as ovens can vary in temperature and baking performance.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420 kcal
- Sugar: 38g
- Sodium: 250mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 80mg