Description
This Lazy Day Oatmeal Cake is a moist, comforting dessert featuring old-fashioned rolled oats soaked in boiling water and baked into a spiced cake with cinnamon and nutmeg. Topped with a luscious, lightly caramelized coconut and pecan topping, this American classic is perfect for a cozy treat any day of the week.
Ingredients
Scale
Cake
- 1 cup old-fashioned rolled oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Topping
- 6 tablespoons unsalted butter
- 1/2 cup brown sugar
- 1/4 cup milk
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
Instructions
- Soak oats: In a small bowl, combine the old-fashioned rolled oats with boiling water. Let them sit for 15–20 minutes to soften thoroughly, which will ensure a tender texture in the cake.
- Prepare cake batter: In a large mixing bowl, cream the softened unsalted butter with brown sugar and granulated sugar until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition to incorporate air. Stir in the vanilla extract, then fold in the soaked oats.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg. Gradually blend the dry ingredients into the wet oat mixture, stirring just until combined to avoid overmixing.
- Bake the cake: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Pour the batter into the prepared pan and spread evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Make the topping: While the cake bakes, melt 6 tablespoons of unsalted butter in a saucepan over medium heat. Stir in 1/2 cup brown sugar and 1/4 cup milk until combined. Add the shredded coconut and chopped pecans. Bring the mixture to a gentle simmer and cook for 2–3 minutes, stirring frequently to develop the topping.
- Apply topping and broil: Once the cake is done, remove it from the oven and immediately spread the warm topping evenly over the surface. Set your oven to broil and return the cake to the oven for 2–3 minutes, just until the topping is bubbly and golden brown. Watch carefully to prevent burning.
- Cool and serve: Allow the cake to cool slightly before slicing and serving. This cake is delicious served warm or at room temperature.
Notes
- This cake is best enjoyed warm but equally delicious at room temperature.
- You can omit the pecans in the topping or substitute walnuts if preferred.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
