Old-Fashioned Oatmeal Cake
A deeply moist, cinnamon-spiced oatmeal cake made with soaked oats and two kinds of sugar, topped with a broiled coconut caramel topping that turns bubbly, golden, and irresistibly crunchy.
- Total Time57 minutes
- Yield15 squares 1x
Ingredients
Units
Scale
For the Cake
- 1 cup quick oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup white sugar
- 1 cup light brown sugar
- 1 1/3 cups all-purpose flour
- 3 large eggs
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
For the Topping
- 1 cup light brown sugar
- 1 cup shredded coconut
- 1/2 cup half-and-half
- 4 tbsp butter
Instructions
- Soak the Oats: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. Combine the quick oats with the boiling water in a medium bowl and allow them to soak while you prepare the rest of the ingredients.
- Prepare the Dry Ingredients: In a separate bowl, sift together the flour, baking soda, salt, and cinnamon until evenly combined.
- Mix the Batter: Beat the softened butter and eggs on medium speed for about 1 minute. Add the white sugar, brown sugar, and vanilla extract, then beat until light and creamy. On low speed, mix in half the flour mixture, then the soaked oats, then the remaining flour mixture. Stir until just combined — do not overmix.
- Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Prepare the Coconut Caramel Topping: While the cake is still hot, combine the brown sugar, half-and-half, and butter in a small saucepan over medium heat. Bring to a gentle boil, then remove from heat and stir in the shredded coconut until fully combined.
- Broil for the Perfect Finish: Spread the topping evenly over the hot cake. Place the pan under the broiler for about 1 minute, watching carefully, until the topping becomes bubbly and golden brown.
Notes
Use quick oats, not old-fashioned — they soften properly during the soak. Always soak the oats in boiling water before adding to the batter for the moistest texture. Do not overmix the batter once flour is added. The coconut topping must go onto the hot cake straight from the oven. Watch the broiler constantly — the topping goes from golden to burned in seconds. Leftovers store well covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 37 minutes
- Category: Cake, Dessert
- Cuisine: American
Nutrition
- Calories: 370
- Sugar: 42
- Sodium: 320
- Saturated Fat: 9
- Protein: 4
- Cholesterol: 70
