Ingredients for Aunt Laura's Oatmeal Cake
- 10 tablespoons butter
- 1 cup rolled oats
- 1 1/4 cups boiling water
- 1 cup granulated sugar
- brown sugar
- 2 large eggs
- 1 teaspoon ground cinnamon
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups packed light brown sugar
- 1 cup chopped walnuts
- 1/2 cup shredded coconut
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How to Make Aunt Laura's Oatmeal Cake
- In a small bowl, combine 1/4 cup (1/2 stick) softened butter and 1 cup rolled oats. Add 1 1/4 cups boiling water, stir well, and let stand for 20 minutes.
- Preheat oven to 350°F (175°C).
- While the oats are soaking, in a large bowl, whisk together 1 cup granulated sugar, 1 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1 1/3 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and 2 large eggs.
- Beat well with an electric mixer until light and fluffy.
- Once the oats have soaked, stir them into the wet ingredients. Beat with the mixer until just combined.
- Grease and flour a 13x9 inch baking pan. Pour the batter into the prepared pan.
- Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake bakes, prepare the topping: In a medium saucepan over medium heat, melt 6 tablespoons (3 ounces) of butter.
- Add 1/2 cup packed light brown sugar, 1 cup chopped walnuts, 1/2 cup shredded coconut, and 1 teaspoon vanilla extract to the melted butter.
- Stir constantly until the sugar dissolves and the mixture is fragrant and bubbly. Be careful not to burn it.
- Once the cake is baked, immediately pour the warm coconut-walnut topping evenly over the hot cake.
- Place the cake (still in the pan) back in the oven and broil for 1-2 minutes, or until the topping is lightly browned and bubbly. Watch carefully to prevent burning.
- Let the cake cool completely in the pan before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
181g
Fat
53g
Carbs
20g
