There are many variations of oatmeal cake out there, but this is our favourite. In fact, we think it’s the best oatmeal cake in the world. Super-moist, cinnamon-scented oatmeal cake is topped with a sweet brown sugar and coconut topping, broiled in the oven to give an addictive crunch.
Our Favorite Oatmeal Cake
This is called “Our Favorite” cake for a reason. Super-moist, cinnamon-scented oatmeal cake is topped with a sweet brown sugar and coconut topping, broiled in the oven to give an addictive crunch.
Servings: 12 servings
Ingredients
For the cake
- 1 cup quick oats (250 ml)
- 1 1/2 cup water boiling (375 ml)
- 1/2 cup butter (125 ml)
- 1 cup brown sugar packed (250 ml)
- 1 cup sugar (250 ml)
- 1 tsp vanilla extract (5 ml)
- 2 eggs
- 1 1/2 cups flour all-purpose (375 ml)
- 1 tsp baking powder (5 ml)
- 1 tsp baking soda (5 ml)
- 1 tsp cinnamon (5 ml)
- 1 tsp salt (5 ml)
For the topping
- 6 Tbsp butter melted (90 ml)
- 1/2 cup brown sugar packed (125 ml)
- 1 tsp vanilla extract (5 ml)
- 1/4 cup milk (60 ml)
- 1 cup coconut sweetened, shredded (250 ml)
Instructions
- Preheat oven to 325°F (160°C). Lightly grease a 9" x 13” baking pan.
- In a small bowl, combine oats and boiling water. Let stand for 20 minutes.
- In a large bowl, cream 1/2 cup butter, brown and white sugar. Beat in vanilla and eggs until light and fluffy.
- Fold in flour, baking powder, baking soda, cinnamon and salt. Fold in oat mixture.
- Spread batter evenly in pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
- Remove cake from oven and turn on broiler
- For Topping – in a small bowl, combine melted butter, brown sugar, vanilla, and milk, stir in coconut. Spread topping over still-warm cake.
- Broil, approx. 6” from top element, for 1-2 minutes, or until golden and bubbly.
- Allow cake to cool 30-60 minutes before serving.