Old-Fashioned Oatmeal Cake

Southern Living
Don't be tempted by the aroma of the warm cake; let it cool completely after broiling so the topping has time to melt and stick to the tender cake layer.
Makes 12 to 15 servings


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1 cup uncooked regular oats
1/2 cup butter, cut into pieces
1 1/4 cups boiling water
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 large eggs
1 cup firmly packed brown sugar
3/4 cup granulated sugar


Prep: 20 Minutes
Stand: 20 Minutes
Bake: 30 Minutes
Broil: 5 Minutes
Cool: 4 Hours

1. Preheat oven to 350°. Place oats and butter in bowl of an electric mixer. Pour 1 1/4 cups boiling water over oat mixture; cover and let stand 20 minutes.

2. Stir together flour, baking soda, cinnamon, and nutmeg.

3. Add eggs, 1 at a time, to oat mixture, beating at medium speed just until blended after each addition. Gradually add sugars, beating just until blended. Gradually add flour mixture, beating just until blended. Pour batter into a greased and floured 13- x 9-inch pan.

4. Bake for 26 to 30 minutes or until a wooden pick inserted in center of cake comes out clean. (Cake will begin to pull away from sides of pan.) Remove cake from oven; increase oven temperature to broil.

5. Spoon Brown Sugar-Pecan or Brown Sugar-Walnut Topping onto warm cake. Gently spread topping over cake using back of a spoon.

6. Broil cake 3 inches from heat 3 to 5 minutes or until sugar is bubbly and lightly browned. Let cake cool completely (about 3 to 4 hours).

Created date

September 2008