Description
This Lazy Day Oatmeal Cake is a moist and comforting vintage dessert perfect for any occasion. Featuring old-fashioned rolled oats soaked in boiling water and a luscious coconut pecan topping, it’s easy to make and irresistibly delicious. The cake bakes to perfection with a tender crumb, complemented by a sweet, buttery topping that’s broiled to a bubbly, lightly browned finish.
Ingredients
Scale
For the Cake:
- 1 cup old-fashioned rolled oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
For the Topping:
- 6 tablespoons unsalted butter
- 1/2 cup brown sugar, packed
- 1/4 cup milk
- 1 cup shredded sweetened coconut
- 1/2 cup chopped pecans
Instructions
- Prepare oats: In a medium bowl, pour the boiling water over the oats. Let them soak for 15–20 minutes until softened.
- Cream sugars and butter: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the eggs and vanilla extract until well combined. Fold in the soaked oats gently.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Combine batter: Gradually add the dry ingredients into the wet mixture, stirring until fully incorporated. Pour the batter evenly into the greased 9×13-inch baking dish.
- Bake the cake: Preheat the oven to 350°F (175°C). Bake the cake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the topping: While the cake bakes, melt the butter in a small saucepan over medium heat. Stir in the brown sugar, milk, shredded coconut, and chopped pecans. Bring the mixture to a gentle simmer, stirring constantly, then remove from heat.
- Top and broil: When the cake comes out of the oven, immediately spread the warm topping evenly over the hot cake. Return the cake to the oven under the broiler for 2–3 minutes, watching carefully, until the topping is bubbly and lightly browned.
- Cool and serve: Allow the cake to cool slightly before slicing and serving. Enjoy warm or at room temperature.
Notes
- This cake is moist and comforting, perfect served warm or at room temperature.
- For a nut-free version, omit the pecans or substitute with additional coconut.
- Store the cake covered at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
