Oatmeal Spice Cake

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.

Cooking Method: Baking

Cuisine: Global

Courses: Breakfast

Difficulty: Intermediate

Servings: 12

Calories: 4334.1

Dietary: Vegetarian

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

2 1/2 cup Hot water
3 1/2 Sticks Butter
2 cup Quaker Oats
2 cup Sugar
3 1/2 cup Brown Sugar
4 Eggs
1/2 teaspoon Salt
2 teaspoon Baking Soda
2 teaspoon Cinnamon
3 cup Flour
1 1/2 cup Pecans
2 cup Coconut
1/2 cup Milk
1 cup Raisins

Directions

1
Preheat oven to 350F (175C).
2
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.
3
Stir in the sugar, 1 1/2 cups of the brown sugar, and the eggs until well blended.
4
Mix in the salt, baking soda, cinnamon, and the flour until just combined.
5
Fold in the raisins and 1 cup of the pecans.
6
Pour the batter into a greased 9x13 inch baking pan.
7
Bake for 55 minutes, or until a toothpick inserted into the center comes out clean.
8
Allow the cake to cool completely in the pan on a wire rack.
9
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.
10
Heat the frosting mixture over medium heat, stirring constantly until well mixed and the butter is melted. Do not boil.
11
Spread the warm frosting evenly over the cooled cake.
12
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.

Keywords: oatmeal, spice cake, coconut frosting, pecans, cinnamon, raisins, holiday dessert, potluck, moist cake, baking, comfort food, afternoon tea, sweet treat, nutty, classic recipe, breakfast cake, stovetop frosting, toasted coconut, brown sugar

Read it online: https://www.chefs-mate.com/recipe/oatmeal-spice-cake/

Chefs Mate

Oatmeal Spice Cake

Nutrition Facts