Oatmeal Cake – a tender and moist classic oatmeal cake that is topped with a coconut and pecan streusel!
We all have those recipes that our grandma or mom used to make, and this is one of those. Classic Oatmeal Cake has been around forever, and it is one those that everyone seems to remember from when they were a kid. It is super easy to make, and not just your average cake!
Ingredients
Cake
- 1 1/2 cups hot milk
- 1 cup old fashioned oatmeal
- 1 1/3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup light brown sugar
- 1 cup white sugar
- 1/2 cup unsalted butter, at room temperature
- 2 whole large eggs
- 1 teaspoon vanilla extract
Topping
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 1 tablespoon milk
- 1 cup unsweetened coconut flakes
- 1/2 cup finely chopped pecans
Instructions
- Preheat the oven to 350°F. Coat a 9×13-inch baking dish with nonstick cooking spray.
- In a medium bowl, combine the hot milk and the oatmeal; allow to soak for about 10 minutes, while you measure the remaining ingredients.
- In another medium bowl, whisk together the flour, cinnamon, baking soda and salt.
- Using an electric mixer, cream together the butter with the brown sugar and granulated sugar until just combined, it will be crumbly. Beat in the eggs and vanilla until well combined and fully incorporated.
- Add half of the flour to the butter mixture, followed by the soaked oatmeal (including any liquid in the bowl). Once barely combined, add the remaining flour until the white streaks are gone and the batter has just come together.
- Pour into the prepared baking dish and bake until set, 35-40 minutes.
- For the topping, add the butter, brown sugar, and milk in a saucepan. Bring to a boil, stirring frequently. Once sugar is dissolved, remove from heat. Stir in the coconut and pecans. Pour over the cake and spread evenly.
- Let stand for about 10 minutes, slice, and serve!