Oatmeal Cake
Spiced with freshly grated nutmeg and warm notes of cinnamon, this is a cake layered with comfort. Full of rolled oats, toasted pecans, sweetened coconut, and plump golden raisins it has a delightful resemblance to one of our favorite cookies. Cover it with a warm, creamy frosting - adding a touch more coconut and crunchy pecans - and this Southern classic will leave you yearning for one more bite.
Equipment
- Electric mixer
- 13" x 9" baking pan
- medium saucepan
Ingredients
- For the cake:
- 1 cup thick rolled oats
- ½ cup butter, cut into pieces
- 1-½ cups boiling water
- 1-½ cups cups flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon freshly grated nutmeg
- 1 cup sugar
- 1 cup dark brown sugar
- 2 extra-large eggs
- 1 teaspoon pure vanilla extract
- ½ cup golden raisins
- ½ cup sweetened, flaked coconut
- ½ cup toasted, chopped pecans
- For the frosting:
- ½ cup butter
- ¼ cup half and half
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 cup toasted, chopped pecans
- 1 cup sweetened, flaked coconut
Instructions
- For the cake:
- Preheat the oven to 350-degrees. Mix the rolled oats with the butter and hot water in a large heatproof container. Set aside for about 20 minutes.
- In a medium bowl, whisk together the flour, kosher salt, baking soda, cinnamon, and nutmeg.
- In a large mixing bowl, blend the sugars together with the eggs and the vanilla. Beat on medium speed for about 2 minutes until very light in color. Scrape down the sides and bottom of the bowl and beat for another 30 seconds.
- Scoop the flour mixture into the sugar and eggs, adding about ⅓ of it at a time, beating in on low speed just until combined.
- Stir the oatmeal, water, and butter into the batter blending in using low speed, about 1 minute.
- Add the raisins, coconut, and pecans mixing in on low speed. The batter will be somewhat thinner than other cake batters.
- Pour the batter into a 13” x 9” baking dish that has been generously sprayed with a cooking spray or greased and floured.
- Bake in a 350-degree oven for 30 to 35 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake on a wire rack while you make the frosting.
- For the frosting:
- Combine the butter, half and half, and sugar in a medium saucepan. Cook over medium-low heat, stirring frequently until the sugar is dissolved, about 5 minutes.
- Raise the heat to medium and bring the frosting to a boil. Remove the pan from the heat and add the vanilla, pecans, and coconut.
- Beat the frosting on medium speed until it thickens, about 2 minutes. Spread the warm frosting over the cake.