Oatmeal Cake

By Astrid

Penzeys

Ingredients

• Cake:
• 1 cup quick cooking or regular oats
• 1 1/4 cups boiling water
• 1/2 cup butter, softened, 1 stick
• 1 cup sugar
• 2 cup packed light brown sugar
• 2 eggs
• 1 tsp pure vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp china cinnamon
• Topping:
• 1/4 cup butter, softened
• 1/4 cup heavy cream
• 1 cup packed light brown sugar
• 1 cup shredded, sweetened coconut

Details

Preparation time 15mins
Cooking time 40mins

Preparation

Step 1

Preheat oven to 350F. Grease and flour a 9x13 cake pan and set aside. Do not use a fragile pan as the topping is briefly broiled - we use a regular glass 9x13. In a medium bowl, combine oats with the boiling water and let stand for 5-10 minutes (10 for regular oats). In a mixing bowl, cream together the butter and sugars until fluffy. Add the oats and mix. Add the eggs and vanilla and mix very well. In a separate bowl, sift together the flour, baking soda, salt and cinnamon. Gradually add the oat mixture and mix well. Pour into the pan. Bake at 350FR for 30-35 minutes, until brown and a knife comes out clean Remove from over.

Preheat the broiler. In a bowl, combine all the topping ingredients and mix well. The mixture will be thick. Spread evenly over the warm cake. The warmth of the cake will help the topping spread more easily. Place the cake back in the oven under the broiler 2 inches from the heat. Broil until browned lightly, 2-4 minutes. Cool on a wire rack.