Old-Fashioned Oatmeal Cake

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

Recipe from

Southern Living

Recipe Time

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


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


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).

Rosemary Cole, Gulf Shores, Alabama,

Southern Living

October 2008
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