I have reached the point in middle age where recently, I realized that I have made some recipes for twenty years. This moist, spiced cake with delicious broiled topping is one of those recipes and it never seems to go out of style. It is classic, easy and delicious, three things that always make a recipe oh-so right. It’s not the prettiest cake you’ll ever encounter but trust me- this ugly duckling turns out to be a swan.
Oatmeal Cake with Broiled Coconut Topping
adapted from The More With Less Cookbook
1 1/4 cups boiling water
1 cup quick oats
1/2 cup butter or margarine
1 cup brown sugar
1/2 cup white sugar
1 tsp. vanilla
1 1/2 cups flour
1 tsp baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
5 Tbsp. melted butter or margarine
3/4 cup brown sugar
3 Tbsp. milk
3/4 cup chopped walnuts or pecans
3/4 cup flaked coconut
In a small, heat proof bowl, pour boiling water over oats and set aside 30 minutes to soak and cool.
Preheat oven to 350 degrees. In a large bowl, beat margarine until fluffy. Add sugars, mixing well to combine. Add eggs and vanilla and mix until well blended. Stir in cooled oatmeal. Sift flour, baking powder, baking soda, cinnamon and salt and add to wet ingredients, mixing well. Pour into a greased 9×13 baking pan and bake 30-35 minutes or until cake tests done. Remove from oven and cool 30 minutes.
As cake comes to end of cooling time, mix topping ingredients together. Spread evenly over the top of the cake and broil until topping bubbles and turns golden brown and you can smell the coconut and nuts toasting. This step depends on the strength of your broiler (my new one takes four minutes while my last one was closer to eight) so keep a very close eye. Remove from oven and cool completely before serving. This cake seems to moisten and deepen flavour with a long resting period so I recommend making it in the morning or early afternoon and leaving it, uncovered, until serving.