Irish Oatmeal Cake
My family’s old-fashioned oatmeal cake covered with crunchy coconut-pecan topping is amazing! Enjoy with your morning coffee OR top with a scoop of vanilla ice cream for dessert!
Servings: 12
Ingredients
CAKE:
- 1 c. old-fashioned oatmeal
- 1 1/4 c. boiling water
- 1 1/2 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 c. unsalted butter room temperature
- 1 c. granulated sugar
- 1 c. dark brown sugar
- 2 lg. eggs
- 1 tsp. vanilla extract
TOPPING:
- 6 T. unsalted butter room temperature
- 2/3 c. dark brown sugar
- 3/4 c. chopped pecans or walnuts
- 1 c. flaked coconut
- 1 tsp. vanilla extract
Instructions
- Preheat the oven to 350 degrees. Grease and flour a 9 x 13-inch baking pan.
- CAKE: In a small bowl, pour boiling water over oats; let stand for 20 minutes.
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg; set aside.
- In a large bowl, beat butter, granulated sugar and 1 cup brown sugar until light and fluffy. Beat in eggs and vanilla. Add oatmeal mixture and flour mixture, beat until well combined, scraping the bowl occasionally. Spread batter evenly in the prepared baking pan.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, prepare the topping: In a medium bowl, cream the butter and brown sugar until smooth. Stir in walnuts, coconut, and vanilla.
- Remove the cake from the oven. Set the oven temperature to broil. Spoon topping over the hot cake; spread evenly to cover.
- Broil 6-inches from the heat for 1-2 minutes or until bubbly and light golden brown.
- Serve warm with a scoop of vanilla ice cream.