Sometimes we just want to have our cake and eat it, too. Rolled oats and eggs makes this healthy, right? Okay, let’s pretend.
Oatmeal Cake
Combine:
1 1/4 cup boiling water
1 cup rolled oats (not instant)
Set aside for 20 minutes
In a separate mixing bowl place:
1/2 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
Add cooled, thickened oatmeal mix and beat well, then add:
1 1/2 cups flour (I use whole wheat)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
Pour into greased 9×13 broiler-proof (metal) baking pan. Bake at 350 for 35 minutes, or until a toothpick comes out clean.
While the cake is baking, mix the topping:
1/2 cup brown sugar
1/3 cup butter
1/4 cup cream or milk
1/2 cup chopped nuts (I use walnuts)
1 cup coconut
As soon as the cake is removed from the oven, turn the oven to broil. Spread the topping onto the hot cake and place under the broiler, watching carefully. You want the topping browned, not black!
Let cool before serving…if you can.
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This was one of the cakes my mom made regularly when I was growing up. That broiled topping is incredible. I may have to make one for us pretty soon.
This is my husband’s favorite cake, and I kind of like it a lot, myself. I was a good girl and packaged most of it up for his lunches.
My mom used to do a spice cake with a broiled topping made with orange juice and coconut, no nuts. I’ve been trying to hunt down the recipe forever, but this gives me a place to start for making up my own version.
Oh, good, Patricia. I’d love to try your recipe when you’ve got it worked out. Sounds yummy with orange juice.