The ground was completely white, covered with snow, when we woke up this morning. This is the largest amount of snow that we have seen here in Kansas on Easter Sunday since 1926. I was feeling sorry for all of the families that had outdoor activities planned this morning. My kids are too old to decorate and hunt for eggs. This was the most snow we saw all winter, but it’s supposed to be Spring. Typical Kansas weather.
This oatmeal cake has to be the best cake I have ever eaten! It is so soft, moist, and yummy. I have seen many variations of this recipe, but this is the one I ate as a little girl and it is the best (in my opinion, of course). I like to put some coconut on the top so that when I broil it, it gets nice and toasty.
These are the ingredients for the cake.
This is the oatmeal in the boiling water.
These are the wet ingredients.
These are the wet ingredients, beaten.
This is the finished batter.
Batter in the pan.
Cake after is has been baked.
This is a soft, moist oatmeal cake.
- 1 1/2 cup boiling water
- 1 cup old fashioned oatmeal
- 1/2 cup butter (softened)
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 1 1/2 cup flour (all-purpose)
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
||Preheat oven to 350° |
||Grease a 13" X 9" pan. |
||Pour boiling water over oatmeal in a small bowl and set aside. |
||Cream butter, brown sugar, sugar, and eggs with an electric mixer. |
||Add flour, baking soda, salt, and cinnamon to creamed mixture alternately with the oatmeal mixture. |
||Pour into pan and bake for 25-30 minutes or until toothpick inserted in the center of the cake comes out clean. |
Topping ingredients in the pan before being cooked.
Coconut and pecans added to the topping after it has cooked.
Cake with topping and additional coconut.
A yummy piece of cake.
Another yummy piece of cake.
Coconut Pecan Topping
- 1/4 cup milk
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup butter
- 1/2 cup pecans (chopped)
- 3/4 cups flaked coconut (divided)
||Prepare topping by combining butter, milk, brown sugar, and vanilla in a medium saucepan. Bring to a boil and boil for 3 or 4 minutes, stirring constantly. Add pecans and 1/2 cup of the coconut. |
||Spread over warm cake and top with the remaining 1/4 cup coconut. Broil until bubbly and brown, about 4 or 5 minutes. Watch the cake closely so as not to burn it. |