“Oatmeal Cake” is a treat from my childhood. It is one of those old recipes of my mothers that came from who knows where. It really isn’t the most beautiful cake to look at but the taste makes up for it. It is moist with a light crust that tops an almost caramel layer. It is quite addicting. My husband said as he was eating one of the last pieces,” I know why you don’t make this very often.” My reply,” because I could eat the whole pan.” His retort back, ” so could I”.
Oatmeal Cake
In a large mixing bowl, measure 1 cup quick oats. Boil 1 1/2 cups water with 1/2 tsp salt and pour over oats.
Cut into tablespoon size pieces, 1/2 cup butter into the oats. Let stand 20 minutes. Stir swelled oats and melted butter together.
Add:
1 cup brown sugar
1 cup white sugar
2 eggs plus 2 egg whites, save yolks for topping
1 tsp vanilla
1/2 cup chopped pecans
Stir well.
Sift together and stir in:
1 1/3 cup flour
1 tsp cinnamon
1 tsp soda
Pour into a greased and floured 9″ X 13″ baking dish. Bake at 375 degrees for 30 minutes.
Topping
3 tbsp butter
1 cup brown sugar
1 cup coconut
1/2 cup chopped pecans
4 tbsp cream or evaporated milk
2 egg yolks
Mix all ingredients together and spread on top of cake. Return it to the oven and bake for 10-15 minutes or until golden brown around the edges.
This is a great cake for a picnic, no fuss.
You’re going to love it!
