Oatmeal Cake

Oats add a nutty flavor to this aromatic spice cake recipe. Pile on the topping loaded with nuts for a crunchy, unforgettable dessert.

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3.5 by 29 people

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  • Makes: 12 servings
  • Prep: 45 mins
  • Cool: 2 hrs 20 mins
  • Bake: 40 mins 350°F

Oatmeal Cake

Directions

  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside. In small bowl pour boiling water over oats. Stir until combined; let stand 20 minutes. In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.
  2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan.
  3. Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool on wire rack at least 1 hour more.
  4. Transfer cake to a baking sheet. Spread Broiled Nut Topping over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.
  5. Makes 12 servings.

Broiled Nut Topping

Directions

  1. In a medium saucepan combine butter and half-and-half, light cream, or milk. Cook and stir until butter melts. Add brown sugar; stir until sugar dissolves. Remove from heat. Stir in chopped pecans or walnuts and flaked coconut.
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Nutrition Facts (Oatmeal Cake)

  • Per serving:
  • 410 kcal ,
  • 20 g fat
  • (10 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 70 mg chol. ,
  • 273 mg sodium ,
  • 54 g carb. ,
  • 2 g fiber ,
  • 30 g sugar ,
  • 5 g pro.
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Reviews (1)

29 Ratings
1390 Days Ago
I have never made this recipe as written. I made it successfully in a 9 x 13 with a brown butter & cream cheese icing. Just make sure you get it spread evenly in the pan because it doesn't really level itself out in the oven. I also tried it in a Heritage style bundt pan and it wouldn't come out in one piece.

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