Step-by-Step Recipe Instructions
Step 1: Prepare the Oats
- Soak the Oats: In a bowl, combine 1 cup of rolled oats with 1 1/4 cups of boiling water. Stir well and let the mixture sit for about 20 minutes until the oats are softened and have absorbed the water.
Step 2: Make the Cake Batter
- Cream Butter and Sugars: In a large mixing bowl, cream together 1/2 cup of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy. This process should take about 2-3 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in 1 teaspoon of vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together 1 1/3 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the soaked oats. Mix until just combined, being careful not to over-mix.
Step 3: Bake the Cake
- Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and pour the batter into the prepared pan, spreading it evenly with a spatula.
- Bake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step 4: Prepare the Topping
- Melt Butter and Sugar: In a saucepan over medium heat, melt 1/2 cup of butter and add 1/2 cup of brown sugar, stirring until smooth.
- Add Cream, Coconut, and Nuts: Stir in 1/4 cup of heavy cream or milk, 1 cup of shredded coconut, and 1/2 cup of chopped nuts. Mix well and remove from heat.
Step 5: Top and Broil the Cake
- Spread Topping: Once the cake is baked, remove it from the oven and immediately spread the prepared topping evenly over the surface of the hot cake.
- Broil: Place the cake under the broiler for 2-3 minutes, or until the topping is bubbly and golden brown. Watch closely to prevent burning.
- Cool: Allow the cake to cool on a rack before serving.
Tips for the Perfect Oatmeal Cake
- Use Fresh Ingredients: Ensure that your baking soda and baking powder are fresh for the best rise and texture.
- Don’t Over-Mix: Over-mixing the batter can lead to a dense cake. Mix just until the ingredients are combined.
- Watch the Broiler: The broiling step happens quickly, so keep a close eye to avoid burning the topping.
- Serve Warm or Cold: This cake is delicious served warm with a scoop of vanilla ice cream or cold with a dollop of whipped cream.
Variations and Add-Ins
Chocolate Chip Oatmeal Cake
- Add Chocolate Chips: Stir in 1/2 cup of chocolate chips into the batter for a chocolaty twist.
Apple Cinnamon Oatmeal Cake
- Add Apples: Fold in 1 cup of peeled and diced apples along with an additional teaspoon of cinnamon for an autumn-inspired flavor.
Blueberry Oatmeal Cake
- Add Blueberries: Gently fold in 1 cup of fresh or frozen blueberries into the batter for a fruity variation.
Vegan Oatmeal Cake
- Egg Replacement: Use flaxseed meal mixed with water as a substitute for eggs.
- Dairy-Free: Substitute butter with coconut oil or vegan butter, and use plant-based milk for the topping.
How to Store Oatmeal Cake
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days.
Refrigeration: Keep the cake in the refrigerator for up to a week if you prefer a chilled texture.
Freezing: Freeze the cake in individual slices wrapped in plastic wrap and foil for up to 3 months. Thaw at room temperature or warm in the microwave before serving.
