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A super unique recipe, this oatmeal cake with caramelized frosting has a crispy topping that’s so delicious. Plus, it’s quick to put together and made with ingredients that are guaranteed to be in your pantry!
I do not cook to become the most innovative person around. I have no official training or professional means, but what I do have are recipes and food that connect me to family and bring warm memories. I grew up side-by-side with my mom: in the kitchen, garden and yes, of course, at flea markets. Not only was my mom there, but both grandmas were also usually close by helping shell peas, cut beans, or shucking corn. I realize this sounds way too idyllic (hey – I don’t live too far from the American Gothic house), but this was my life. While doing these chores, I would always ask about food: what my grandmas made as they were raising their families, what they grew in their gardens and what they remember their mothers making before them. This was my training.
When you’re working outside all day long or canning in the kitchen, you need quick and delicious recipes that your family will love. For my grandmas, this cake was the answer: ingredients sure to be in the pantry and a quickly caramelized frosting.
Enjoy this on its own or with a scoop of ice cream. Honestly, this would be delicious for breakfast too!
More Oat Recipes
- Kip’s peanut butter dog treats – a delicious treat for a canine friend!
- Oatmeal nut pie
- Oatmeal spice creme-filled cookies
- Vegan overnight oats
- Baked oatmeal
Watch how to make this oatmeal cake:
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Oatmeal Cake with Caramelized Frosting
Ingredients
For the cake
- 1 cup old fashioned oats
- 1 ¼ cups boiling water
- 8 tbsp (1 stick) unsalted butter room temperature
- 1 cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 ½ cups all-purpose flour
For the frosting
- 8 tbsp (1 stick) unsalted butter
- ½ cup light brown sugar
- ¼ cup heavy cream
- 1 cup shredded coconut
- 1 cup chopped pecans
- 1 tsp vanilla extract
- ½ tsp kosher salt
Instructions
For the cake
- Preheat oven to 350°F.
- Pour boiling water over oats in a small bowl and let it steep two minutes.1 ¼ cups boiling water, 1 cup old fashioned oats
- While the oatmeal is steeping, cream the butter and sugars until light and fluffy, 3 minutes.8 tbsp (1 stick) unsalted butter, 1 cup granulated sugar, 1 cup light brown sugar
- Add eggs and vanilla. Mix to incorporate and scrape the sides of the bowl to ensure even mixing.2 large eggs, 1 tsp vanilla extract
- Pour in slightly cooled oats and water and mix one minute.
- Add cinnamon, baking soda, salt, and flour. Mix until there are no dry streaks.1 tsp ground cinnamon, 1 tsp baking soda, ½ tsp kosher salt, 1 ½ cups all-purpose flour
- Grease a 9×13 baking dish with nonstick spray and pour batter into dish.
- Bake until set and a light golden color. A skewer inserted into the middle of the cake should come out mostly clean, 35-40 minutes. While baking, prepare the frosting.
For the frosting
- Melt the butter. Add brown sugar, cream, coconut, pecans, vanilla, and salt. Stir together to combine and set aside until the cake is ready.8 tbsp (1 stick) unsalted butter, ½ cup light brown sugar, ¼ cup heavy cream, 1 cup shredded coconut, 1 cup chopped pecans, 1 tsp vanilla extract, ½ tsp kosher salt
- When the cake is removed from the oven, turn the broiler to high.
- Evenly spread the prepared frosting over the hot cake. Place under broiler. Do not walk away as this is a very quick process. Allow the frosting to caramelize and turn golden brown, 1-3 minutes.
- Remove from oven and cool for 15 minutes.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
