This recipe comes straight from my grandmother’s recipe box, and it’s been one of our family’s favorites for decades! Other recipes I love that came from my grandmother include: Baked Rice Pudding, Fresh Apple Cake, and Peach Cobbler.
Grandma’s Oatmeal Cake
I have so much love for this delicious cake! It’s in a league of it’s own as far as taste–it’s uniquely delicious, and most people haven’t tried it before and go crazy for it! I think the best part is the coconut/almond topping that gets broiled at the end. It adds a sweet crunch that pairs so well with the extra moist oatmeal cake.
How to make perfect oatmeal cake:
Add oatmeal and butter to a bowl and pour boiling water on top. Set aside. Combine wet ingredients. In a mixing bowl combine the eggs, brown sugar, and white sugar and beat well. Combine dry ingredients. In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt. Add to the bowl with wet sugar mixture and stir to combine. Add oatmeal mixture and stir to combine. Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Make the coconut frosting. While the cake is baking, make the topping by combining all the ingredients in a bowl. Broil. Remove the cake from the oven and turn the oven to high broil. Spread the topping evenly over the warm cake and place under the broiler for 2-3 minutes or until the coconut is golden brown.
Making Oatmeal Cake Ahead of Time:
This cake can definitely be made in advance. In fact, it tastes just as good if not better made one day ahead of time. Allow it to cool to room temperature and store it on the counter tightly, covered in tinfoil.
TWO Things that set this recipe apart from the others:
Peach Cobbler Apple Crisp Banana Cream Pie Baked Apples Raspberry Bread Pudding with Vanilla Cream Sauce
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