Description
Grandma’s classic oatmeal cake weaves nostalgia and comfort into each slice. Warm spices and a caramelized topping make this homemade dessert irresistible to those craving a sweet, hearty treat.
Ingredients
Scale
- 1½ cups (360 ml / 12 fl oz) hot milk
- 2 large eggs
- 1 cup (90 g) old-fashioned oats
- 1⅓ cups (170 g) all-purpose flour, spooned and leveled
- 1 cup (220 g) brown sugar
- 1 cup (200 g) granulated sugar
- ½ cup (113 g) unsalted butter, at room temperature
- 1 tsp cinnamon
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 tsp vanilla extract
- ½ cup (113 g) unsalted butter
- 1 cup (220 g) brown sugar
- ¾ cup (75 g) finely chopped pecans
- ½ cup (40 g) coconut flakes
- ¼ tbsp (4 ml / 0.125 fl oz) milk
Instructions
- Preparation: Preheat oven to 350°F (175°C) and thoroughly grease a 9×13-inch baking dish with butter or cooking spray.
- Oat Mixture: Pour hot milk over rolled oats in a medium bowl, allowing them to soften and absorb liquid while preparing other ingredients.
- Dry Ingredients: Whisk together all-purpose flour, ground cinnamon, baking soda, and kosher salt in a separate bowl to ensure even distribution.
- Butter Mixture: Cream unsalted butter with dark brown and granulated white sugars using an electric mixer until light and fluffy.
- Egg Integration: Add eggs one at a time, blending thoroughly after each addition, then mix in pure vanilla extract to create a smooth base.
- Batter Composition: Gradually fold dry ingredients into the creamed butter mixture, alternating with the softened oat mixture to create a consistent batter.
- Baking Process: Pour batter into the prepared baking dish, spreading evenly, and bake for 35-40 minutes until a toothpick inserted in the center comes out clean.
- Streusel Topping: While cake bakes, melt unsalted butter in a small saucepan, then stir in dark brown sugar and whole milk to create a rich, caramel-like mixture.
- Topping Finalization: Combine shredded coconut flakes and roughly chopped pecans with the warm butter mixture, ensuring thorough coating.
- Final Touch: Remove cake from oven, immediately spread streusel topping across the surface for even coverage, and let rest for 10 minutes to allow flavors to meld and topping to set before serving.
Notes
- Boost Oat Absorption: Soak oats in hot milk for at least 10 minutes to ensure maximum moisture and softer cake texture.
- Prevent Dry Edges: Use room temperature eggs and butter for smoother batter and more even baking, reducing chances of dry cake edges.
- Master Mixing Technique: Alternate dry ingredients and oat mixture when folding to create a silky, lump-free batter without overmixing.
- Topping Pro Tip: Spread streusel while cake is hot to help it adhere perfectly and create a beautifully caramelized, crunchy surface.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Desserts, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 338
- Sugar: 27 g
- Sodium: 155 mg
- Fat: 16 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 68 mg