Sunday, February 23, 2014
Mom's Delicious Oatmeal Cake
If you like German Chocolate Cake topping, you will like the topping for this delicious oatmeal cake!
My Dad joins us for dinner every Sunday and I've enjoyed making some dinners and desserts that my Mom used to make. This Oatmeal Cake is one of those desserts that I remember Mom making on special occasions as I was growing up. We often had it in addition to pies at Thanksgiving dinner, and it was a cake she took to pot luck dinners. The topping for this is carmeley and full of nuts and coconut. The cake is a bit heavier and moist.
Personally I count this cake as a health food considering the oats, cream, and eggs that are involved here. :)
Total mixing and baking time, including the topping that you put back in the oven, is around one hour. Time well spent!
Mom's Oatmeal Cake
1 1/2 C. boiling water
1/2 C. butter
1 C. uncooked quick oats
Mix together, cover pan and set aside for 10 minutes.
Mix together the following dry ingredients:
1 C. white sugar
1 C. brown sugar
1 1/2 C. flour
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
Add oatmeal mixture AND 2 eggs and beat well.
Bake at 350 degrees for 35 minutes.
Topping: (prepare while cake is baking)
6 T. melted butter
1/2 C. chopped walnuts or pecans
1/4 C. cream or canned milk
1/2 C. coconut flakes
1/2 C. brown sugar
Mix topping ingredients and spread on cake soon after it comes out of the oven. Return to oven and bake at 450 degrees for 5 minutes more.
Joy's Note: If you double the topping it is EXTRA delicious! I love the edges of the cake when the topping melts down the sides and soaks into the cake! YUMMY! :)