Oatmeal Cake - A Classic!

I just love when someone shares a family favorite recipe.  Years ago when I lived in Redding, California we went to visit a friend and she served us oatmeal cake.  It's one of those recipes that you can be thrown off by the name.  Oatmeal cake sounds like something dense and dry but it is exactly the opposite.  This is one very light and moist cake with a fantastic cooked frosting.

Oatmeal Cake

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup quick-cooking oats
1 cup hot water
1 stick softened butter
1 cup granulated sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs, room temperature

Topping
4 tablesppons butter
3/4 cup packed light brown sugar
1/4 cup milk
1 1/3 cups sweetened, shredded coconut

Cake:  Heat oven to 350 degrees.  Grease and flour a 13 x 9 inch broiler-safe pan.  Whisk the flour, baking soda, cinnamon, nutmeg and salt in a large bowl.  Combine the oats and water in a medium bowl and let sit for about five minutes until the water is absorbed. 

With an electric mixer at medium-high speed, beat the butter, sugars and vanilla until fluffy for about two minutes.  Reduce the speed to medium and add the eggs one at a time, mixing until incorporated.  Add the flour mixture in two small batches, beating after each addition until combined.  Add the oatmeal and beat until well mixed.  Pour into prepared pan and bake for 30 to 35 minutes until toothpick inserted in the center comes out clean.  Let cool slightly in the pan about 10 minutes. 

While baking the cake bring the butter, sugar and milk for topping in a medium saucepan to a boil over medium-high heat.  Take off the heat and stir in the coconut.  Spread evenly over the warm cake and place under the broiler.  Broil until the topping begins to brown 2 to 3 minutes. 

This cake can be stored at room temperature for up to four days.

My husband was really surprised the first time I served this cake!  He loved it!