Oatmeal Cake Recipe

Name: Oatmeal Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stick (1/2 c.) butter; 1 1/2 c. quick cooking oatmeal; 1 1/4 c. boiling water; 1 c. sugar; 1 c. brown sugar; 1 tsp. baking soda; 1 1/3 c. flour; 2 eggs; 1 tsp. salt; 1 tsp. cinnamon; 2 tsp. vanilla; 1/2 c. butter; 1 1/3 c. brown sugar; 2/3 c. cream; 1 c. coconut; 1 c. nuts, chopped

Servings: persons

1 stick (1/2 c.) butter
1 1/2 c. quick cooking oatmeal
1 1/4 c. boiling water
1 c. sugar
1 c. brown sugar
1 tsp. baking soda
1 1/3 c. flour
2 eggs
1 tsp. salt
1 tsp. cinnamon
2 tsp. vanilla
1/2 c. butter
1 1/3 c. brown sugar
2/3 c. cream
1 c. coconut
1 c. nuts, chopped

1
Pour water over oatmeal and butter.
2
Let stand for 20 minutes. Add sugar, brown sugar, baking soda, flour, eggs, salt, cinnamon and vanilla to mixture.
3
Place in 9 x 13-inch pan.
4
Bake at 375u00b0 for 25 minutes.
5
In a pot, melt butter.
6
Add brown sugar, cream, coconut and nuts.
7
Simmer.
8
Pour over the cake and then bake for an additional 5 to 10 minutes.

2356

kcal

Calories

142

Fat

262

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 stick (1/2 c.) butter, 1 1/2 c. quick cooking oatmeal, 1 1/4 c. boiling water, 1 c. sugar, and more.

Yes, Oatmeal Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Oatmeal Cake

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