Recipe: Oatmeal Cake
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 1 cup rolled oats
  • 1¼ cups boiling water
  • ¾ cup all-purpose flour
  • ¾ cup whole grain pastry flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • ⅓ cup + 1 Tablespoon oil (canola or extra light olive oil)
  • 2 eggs
  • ⅔ cup + 1 Tablespoon sugar
  • ¾ teaspoon vanilla
  • Topping:
  • 1 tablespoon softened butter
  • 2 tablespoons brown sugar
  • 2 tablespoons sweetened flaked coconut
  • ⅓ cup diced pecans (preferably toasted)
  1. Preheat oven to 350 degrees and grease a 9-inch round cake pan. Pour boiling water over the oats in a small bowl and let stand, uncovered, for 10 minutes.
  2. Sift flours, baking powder, baking soda, cinnamon, nutmeg and salt in a medium bowl and set aside.
  3. Using an electric mixer and a large bowl, beat oil, eggs, sugar and vanilla for 2-3 minutes on medium-high speed until thick.
  4. On lowest speed, slowly stir in warm oats, followed by the flour mixture. Bake 35 minutes or until a toothpick in the center comes out clean. Let cool.
  5. Next prepare the topping. In a small bowl combine the softened butter, brown sugar, flaked coconut and diced pecans using your fingers.
  6. Cover cake with topping and broil for about one minute until just browned. Be sure to watch it carefully as it will brown very quickly!
Recipe by Adventures In Making at