Here’s a delicious, moist, old-fashioned Oatmeal Cake — the classic kind topped with a buttery coconut-pecan broiled topping. Perfect for cozy days, potlucks, or coffee breaks.

🍰 Old-Fashioned Oatmeal Cake (Moist & Cozy)

Ingredients

For the Cake

1 cup rolled oats
1 ¼ cups boiling water
½ cup unsalted butter, softened
1 cup brown sugar (packed)
½ cup granulated sugar
2 large eggs
1 ⅓ cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp nutmeg (optional)
½ tsp salt

For the Coconut-Pecan Topping

½ cup unsalted butter
¾ cup brown sugar
¼ cup milk or cream
1 cup shredded coconut
½–1 cup chopped pecans
1 tsp vanilla extract

🧑‍🍳 Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking pan.

2. Soften the oats

In a bowl, combine oats and boiling water.
Let sit 10–15 minutes to soften and cool slightly.

3. Make the batter

In a large bowl, cream the butter, brown sugar, and white sugar until fluffy.
Add eggs and mix well.
Add the softened oats and stir until combined.
In a separate bowl, whisk flour, baking soda, cinnamon, nutmeg, and salt.
Add dry ingredients to the oat mixture and stir until just combined.

4. Bake

Pour batter into the prepared pan.
Bake 30–35 minutes, or until a toothpick comes out clean.

5. Make the topping

In a saucepan, melt butter over medium heat.
Add brown sugar and milk; bring to a gentle boil.
Stir in coconut, pecans, and vanilla.
Remove from heat.

6. Broil the topping

Spread warm topping evenly over the hot cake.
Place under the oven broiler for 2–3 minutes, watching very closely — just until bubbly and lightly caramelized.

⭐ Serve

Let cool slightly before slicing.
Delicious warm or at room temperature.

🍰 Variations

Apple Oatmeal Cake: Add 1 cup diced apples to the batter.
Chocolate Chip Oatmeal Cake: Fold in ½–1 cup semi-sweet chips.
No-coconut topping: Use pecans only or substitute oats.

If you’d like, I can make a small-batch version, a slow-cooker version, or a healthy oat cake too!

Oatmeal cake