While I was in high school one of our neighbors made this cake about every two months and I could not wait to have a big chunk. It was delicious. After all this time I finally made it myself. So here is a blast from my past.
When I saw this recipe back in 2008 I clipped it and put it in my three-ring binder filled with all kinds of other goodies waiting for me to find the time to prepare. So why have I waited so long to make this cake that I enjoyed so much when I was growing up? I haven’t made it for fear that it would not be as good as I remembered it. I have these great memories of my sister and I making pizza using a biscuit mix then cooking the pizza in an electric skillet. It was the best! I still have the recipe and tried it recently. It was not what I remembered. The taste just didn’t live up to the memory. This cake though is just as good as the memory and this is why. The topping is similar to a light caramel with toasted pecans and a big handful of sweetened coconut thrown in for good measure. The cake layer is so moist and buttery. I’ve been missing some good cake! I could have been enjoying this cake every morning with a cup of coffee and would have been an extremely happy person. Make yourself happy and throw this together, but remember that you have to let it cool for a couple of hours before digging in.
Old-Fashioned Oatmeal Cake from Southern Living October 2008
Yield 15 very generous servings
- 1 cup uncooked old-fashioned oats
- 1/2 cup butter, cut into pieces
- 1 1/4 cups boiling water
- 1 1/3 cups all-purpose flour
- 1 teaspoon soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg ( next time I will reduce this or leave it out)
- 2 large eggs
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- Brown sugar topping ( Recipe is found at the end of cake recipe. Make the topping while the cake is in the oven)
- Preheat oven to 350 degrees.
- Place oats and butter in the bowl of an electric mixer. Pour the boiling water over the oats and butter. Cover and let stand for 20 minutes.
- In a medium bowl stir together flour, baking soda, cinnamon, and nutmeg.
- After 20 minutes add eggs one at a time to oat mixture, beating after each egg.
- Gradually add sugars, beating just until blended.
- Gradually add flour mixture, beating just until blended.
- Pour batter into a greased and floured 13 x 9 inch pan.
- Bake for 26 to 30 minutes. Mine was ready after 22 minutes.
- A toothpick or cake tester should come clean when inserted in the center of the cake. The cake will begin to pull away from the sides of the pan. The cake will spring back when touched in the center.
- Remove from the oven and set the oven to broil.
- Spoon the topping on the warm cake. I dotted the cake with tablespoons of the topping. Gently spread the topping with the back of a spoon.
- Broil cake on the 2nd level from the top of the oven for about 3 to 5 minutes or until sugar is bubbly and lightly browned.
- Let the cake cool completely!!! (about 3 to 4 hours) Be patient! If you try to cut it too soon it will tear apart. The topping will also sink into the cake as it cools.