Wednesday, March 29, 2017

Lazy Daisy Oatmeal Cake

This is one of those old-fashioned vintage recipes, said to be from the 1940's; I love recipes like that. This is the one your grandmother used to make, and said to be an original recipe developed for Quaker Oats.

Tender, moist and delicious, it is a one pan cake, great for after-school snacks, or anytime you want an easy dessert. No fuss or muss, I love it!

For the Cake:
1 cup rolled oats
3/4 cup boiling water
1/2 cup milk
1/2 tsp salt
8 tbls unsalted butter, very soft
1 3/4 cup packed light brown sugar
2 tsp vanilla extract
2 large eggs
1/2 cup shredded sweetened coconut
1 1/4 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon

For the Topping:
6 tbls unsalted butter, very soft
3/4 cup packed light brown sugar
3 tbls milk
2 cups shredded sweetened coconut
1 cup pecans or walnuts, chopped

Combine oats, boiling water, and milk; let sit 20 minutes. Adjust oven rack to upper and lower middle position and preheat to 350 degrees. Grease,or spray with baking spray, a 9 x 9 -inch pan.

Add salt, butter, sugar, and vanilla to oat mixture and stir to combine. Stir in eggs and coconut. Add flour, baking soda, and cinnamon to bowl, then stir until completely combined. Pour into prepared pan and bake on middle rack until just set, about 30-40 minutes, or until a toothpick inserted in the middle comes out clean.

While cake is baking, mix topping in same unwashed bowl: toss butter, brown sugar, milk, coconut, and nuts to form moist crumbs.

As soon as cake is baked, remove from oven and spread topping over the top. Return pan to oven and increase heat to broil. Briefly heat until topping melts and coconut is lightly toasted, about 1 minute. Transfer pan to wire rack to cool.

You can also see this recipe at Meal Plan Monday

Also seen on Weekend Potluck



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