This classic oatmeal spice cake is a comforting treat that balances wholesome oats with warm cinnamon and rich brown sugar. The batter is softened by soaking the oats in hot water and butter, creating a tender crumb that holds up beautifully to the heavy, sweet frosting. Topped with a luscious mixture of coconut, pecans, and caramelized butter, this cake offers a delightful contrast between the soft cake and the crunchy, toasted topping. Its perfect for holiday gatherings, potlucks, or a cozy afternoon tea. Serve it warm or at room temperature for the best texture.
Oatmeal Spice Cake
Description
This classic oatmeal spice cake is a comforting treat that balances wholesome oats with warm cinnamon and rich brown sugar. The batter is softened by soaking the oats in hot water and butter, creating a tender crumb that holds up beautifully to the heavy, sweet frosting. Topped with a luscious mixture of coconut, pecans, and caramelized butter, this cake offers a delightful contrast between the soft cake and the crunchy, toasted topping. Its perfect for holiday gatherings, potlucks, or a cozy afternoon tea. Serve it warm or at room temperature for the best texture.Ingredients
Directions
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Preheat oven to 350F (175C).
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In a large bowl, combine the hot water, 2 sticks of the butter, and the oats. Let stand for 20 minutes to soften the oats.
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Stir in the sugar, 1 1/2 cups of the brown sugar, and the eggs until well blended.
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Mix in the salt, baking soda, cinnamon, and the flour until just combined.
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Fold in the raisins and 1 cup of the pecans.
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Pour the batter into a greased 9x13 inch baking pan.
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Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cake to cool completely in the pan on a wire rack.
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While the cake cools, make the frosting: In a 2 1/2 quart saucepan, combine the remaining brown sugar, the remaining butter, the coconut, the remaining pecans, and the milk.
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Heat the frosting mixture over medium heat, stirring constantly until well mixed and the butter is melted. Do not boil.
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Spread the warm frosting evenly over the cooled cake.
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Place the frosted cake under the broiler for 2 to 5 minutes to toast the coconut. Watch closely to prevent burning.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 4334.1kcal
- % Daily Value *
- Total Fat 192.1g296%
- Saturated Fat 88.8g444%
- Cholesterol 375.2mg126%
- Sodium 3273.6mg137%
- Total Carbohydrate 624.1g209%
- Dietary Fiber 37.4g150%
- Sugars 384.0g
- Protein 60.8g122%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The recipe lists 3 1/2 sticks of butter total: 2 sticks are used in the cake batter, and 1 1/2 sticks are used in the frosting.
Ensure the cake is completely cool before applying the frosting to prevent it from sliding off.
Keep a close eye on the cake while broiling, as coconut burns quickly. Remove as soon as it is golden brown.
You can substitute chopped walnuts for the pecans if preferred.
