When you have no idea what to make for your next get together, but know you do want to wow your guests, make them this amazing dessert. It goes well with coffee, it goes well with ice cream, it goes well with chocolate and best part? It goes well for breakfast. Yep, I said it. When the main ingredient in your cake is oatmeal, feel free to add in all the brown sugar and raisins to make your heart happy and enjoy this wonderful little treat of oatmeal cake. My kids especially love it as an afternoon snack after school and I am certain your kids will, too!
Check out what our friends over at Taste and Tell blog had to say about this:
“This old-fashioned oatmeal cake might not win any beauty awards, but one bite and it will instantly become a family favorite!”
I do not care for beauty, I just want flavor and this has got it all!
Ingredients
Cake
1½ cups hot water
1 cup Quaker old fashioned oats
1 cup Domino brown sugar
1 cup Domino white sugar
½ cup Land O’ Lakes butter, at room temperature
2 eggs
1⅓ cups Gold Medal all-purpose flour
1 teaspoon cinnamon
1 teaspoon baking soda
½ teaspoon salt
Topping
½ cup Land O’ Lakes butter
1 cup Domino brown sugar
1 tablespoon McArthur milk
1 cup coconut
Instructions
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.
Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.
For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: Be sure to keep an eye on the cake while it broils so it does not burn.
Thanks again to Taste and Tell Blog for this amazing recipe.
