Oatmeal Cake

Oatmeal Cake

Oatmeal Cake

I got this recipe from my mother-in-law which she published in her "Our Family Favorites" Joyce Livingston cookbook in 1976. She always made this cake for big get-togethers and it is one of my favorites...completely from scratch. The flavor of nutmeg makes you kind of cock your head when you eat it, in a good way; it's so surprising and really delicious. It is the kind of cake you can eat for breakfast and not feel the least bit guilty, too.

Ingredients

  • 1 Cup Quick Cooking Oats
  • 1 1/4 Cup Boiling Water
  • 1 Cup Sugar
  • 1 Cup Brown Sugar
  • 1/2 Cup Butter
  • 2 Eggs, beaten
  • 1 1/3 Cup Flour
  • 1 tsp. Soda
  • 1/2 tsp. Nutmeg
  • 1/2 tsp. Salt
  • Topping:
  • 6 Tbsp. Butter, melted
  • 1/3 Cup Brown Sugar
  • 1/4 Cup Pecans, chopped
  • 6 Tbsp. Milk
  • 1 Cup Coconut
  • 1 tsp. Vanilla

Instructions

  1. Soak oats in water for 20 minutes.
  2. Cream sugars and butter. Add eggs and stir until combined.
  3. Add dry ingredients. Stir just till combined.
  4. Add the oats mixture and mix well.
  5. Bake in 9" X 13" greased pan for 35-40 minutes.
  6. Meanwhile, mix together topping ingredients.
  7. After removing cake from oven, pour topping over while warm.
  8. Broil under broiler until topping is bubbly and browned. It takes just a few minutes.