Oatmeal Cake

I must confess that I would much rather skip dessert than eat a piece of a dry, bland cake. Additionally, I must confess that I do not enjoy the act of applying frosting to a cake…let alone multiple cakes. Thus, I love a cake that is moist, delicious, and does not need a buttercream or similar frosting.

I love this oatmeal cake.

Although it is called oatmeal cake, the oatmeal is not really noticeable. In fact, I overheard some kids at church referring to it as “coconut cake” because of the topping as they were getting their third servings. They had no idea that it contained oatmeal.

What could be even better? It is not difficult to make.

Recipe: Oatmeal Cake

Ingredients:

1 1/2 c. boiling water
1 c. quick cook oatmeal
1/2 c. butter, softened
1 c. brown sugar
1 c. granulated white sugar
2 eggs, slightly beaten
1 tsp. vanilla
1 1/4 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon

Instructions:

Add boiling water to oatmeal in a bowl and set aside for 15 – 20 minutes.
Preheat oven to 350 degrees F. (325 for dark coated pan)
Grease and flour (or use a floured cooking spray) a 9 X 13 inch baking pan.
Cream butter and sugars together in a large bowl.
Mix dry ingredients together and incorporate into the creamed mixture.
Stir in soaked oatmeal until well blended.
Pour into pan and bake for 30 – 35 minutes until it tests done.
Pour topping over cake upon removing it from the oven.

Recipe: Oatmeal Cake Topping

Ingedients:

1/2 c. butter
1 c. brown sugar
1/2 c. coconut milk (or evaporated milk)
1 c. shredded or flaked coconut
1 c. chopped nuts (optional)

Instructions:

Melt butter in a saucepan.
Add sugar and milk.
Bring to a boil.
Remove from heat and add coconut and nuts.
Pour over hot cake in still in the cake pan and spread evenly.
Allow to cool completely.

Enjoy! Don’t be surprised though if this becomes one of your favorite cakes, too.

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