Description
This Old Fashioned Oatmeal Cake is a delightful, moist cake packed with hearty oats, warm spices, and a luscious butter-cream topping studded with toasted coconut and pecans. Its tender crumb and rich flavors make it perfect for a comforting dessert or afternoon tea treat.
Ingredients
Scale
Cake
- 1 cup quick oats (89 grams)
- ½ cup unsalted butter (113 grams, room temperature; 1 stick)
- 1¼ cups water (284 grams, boiling at 212°F)
- 1â…“ cup all-purpose flour (160 grams)
- 1 teaspoon baking soda (6 grams)
- 1 teaspoon kosher salt (3 grams)
- ¼ teaspoon freshly grated nutmeg
- 1 teaspoon apple pie spice (3 grams)
- 1 teaspoon ground cinnamon (3 grams)
- 1 cup granulated sugar (200 grams)
- 1 cup dark brown sugar (213 grams)
- 2 large eggs (100 grams, room temperature and lightly beaten)
Frosting
- 6 tablespoons unsalted butter (85 grams; ¾ stick)
- ¼ cup heavy cream (57 grams)
- ½ cup granulated sugar (100 grams)
- ¼ teaspoon kosher salt
- ½ cup sweetened shredded coconut (43 grams, toasted)
- 1 cup chopped pecans (114 grams, toasted)
- 1 teaspoon pure vanilla extract (4 grams)
- 1 tablespoon freshly squeezed lemon juice (14 grams, from ½ lemon)
Instructions
- Prepare the Oats: Combine the quick oats, unsalted butter (½ cup, room temperature), and boiling water in a medium bowl. Stir well to combine, then let the mixture sit until the oats have absorbed the water and the mixture cools to room temperature.
- Mix Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, baking soda, kosher salt, freshly grated nutmeg, apple pie spice, and ground cinnamon to distribute the spices evenly.
- Cream Sugars and Eggs: In another bowl, beat the granulated sugar, dark brown sugar, and eggs until fully combined and slightly thickened.
- Combine Batter: Add the oat mixture to the sugar and egg mixture, stirring until fully incorporated. Gradually fold in the dry ingredients until just combined; be careful not to overmix to ensure a tender cake texture.
- Bake the Cake: Preheat the oven to 350°F (175°C). Pour the batter into a greased or lined 9×13-inch cake pan. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool completely in the pan on a wire rack.
- Toast Coconut and Pecans: While the cake is baking, toast the shredded coconut and chopped pecans in a dry skillet over medium heat. Stir frequently for about 5-7 minutes until golden and fragrant. Set aside to cool.
- Prepare Frosting: In a saucepan over medium heat, combine the 6 tablespoons of unsalted butter, heavy cream, granulated sugar, and kosher salt. Stir frequently until the sugar dissolves and the mixture begins to boil. Reduce heat and simmer gently for a few minutes until it thickens slightly, then remove from heat.
- Finish Frosting: Stir in the toasted coconut, toasted pecans, pure vanilla extract, and freshly squeezed lemon juice into the warm butter mixture until well combined.
- Frost the Cake: Once the cake is completely cooled, spread the coconut-pecan butter frosting evenly over the top of the cake. Let the frosting set slightly before slicing.
- Serve and Enjoy: Cut the cake into 12 equal pieces and serve. Store any leftovers covered at room temperature or in the refrigerator for up to 3 days.
Notes
- Make sure the oat mixture cools to room temperature before adding to the batter to prevent cooking the eggs prematurely.
- To toast coconut and pecans evenly, keep stirring constantly and watch closely as they can burn quickly.
- This cake pairs wonderfully with a hot cup of coffee or tea for breakfast or dessert.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- Store any leftovers in an airtight container to keep the frosting fresh and prevent the cake from drying out.
