Oatmeal Cake – a moist oatmeal cake topped with a coconut and pecan streusel.
Since I am traveling, I thought I would ask a couple of friends if they would be willing to take over for me for a day. I was so excited when Amy from Very Culinary said yes. If you do not know Amy, you need to head over there and get acquainted wit her. Not only does she make some delicious food, like Cheater Korean Beef and No Churn Ice Cream with Toffee and Chocolate Bits but her and her husband make some of the best parody videos. Like this “Happy Food” video. So sit back, relax, and check out this mouth watering Oatmeal Cake recipe!
Hi Gang! I’m filling in for Erin today, while she’s away on vacation…playing, and relaxing, and probably eating all sorts of deliciousness!
But I have cake for you. I bet she doesn’t have cake. Well, maybe she does. But she doesn’t have THIS cake.
My family celebrates Passover and every year I’m always trying to come up with a dessert other than Rugelach (which is super good, but omg, so time consuming.) And it usually involves apples and nuts. But this year, I spotted this oatmeal cake and boom. Done. I mean oats must be good at Passover, right?
If you don’t celebrate Passover, that’s perfectly ok! This would work for Easter, or just any ‘ol day. The oatmeal even makes it a great excuse to serve it for breakfast. Bet your family won’t object to that!
Oatmeal Cake - a moist oatmeal cake topped with a coconut and pecan streusel.
- 1 1/2 cups hot fat-free milk
- 1 cup old fashioned oatmeal
- 1 1/3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup brown sugar
- 1 cup white sugar
- 1 stick (1/2 cup) unsalted butter, at room temperature
- 2 eggs
- 1 teaspoon vanilla
- 1 stik (1/2 cup) unsalted butter
- 1 cup brown sugar
- 1 tablespoon milk
- 1 cup unsweetened coconut flakes
- 1/2 cup finely chopped pecans
- Preheat the oven to 350°F. Coat a 9x13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the hot milk and the oatmeal; allow to soak while you prepare the remaining ingredients.
- In another medium bowl, whisk together the flour, cinnamon, baking soda and salt.
- With an electric mixer, cream together the butter and both sugars in a large bowl. Beat in the eggs and vanilla. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal (including any liquid), then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.
- For the topping, put the butter, brown sugar, and milk in a saucepan. Bring to a boil, while stirring. Once sugar is dissolved, remove from heat. Stir in the coconut and pecans. Pour over the cake and spread evenly. Let stand for about 10 minutes, slice, and serve!
Recipe Notes(adapted from Taste and Tell)
Thanks for filling in for me today Amy! Be sure to follow Amy’s blog, Very Culinary on Facebook, Twitter, and Pinterest so you can keep up with all of her amazing recipes!