I was craving oatmeal cookies the other day so I went to the grocery store and lo and behold they did not carry ONE brand of oatmeal cookies! ? What’s up with that?!
I was forced to make this beloved family recipe for oatmeal cake to console myself! ☺️
Related blog posts to check out:
https://www.onegoodthingbyjillee.com/oatmeal-brownie-milky-way-bars-regular/
https://www.onegoodthingbyjillee.com/overnight-slow-cooker-oatmeal-for-a-crowd/
https://www.onegoodthingbyjillee.com/homemade-instant-oatmeal-packets/
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Oatmeal Cake Recipe
Start by cutting 1/2 cup of butter into pieces, then place the pieces and 1 cup of quick oats in a small bowl. Pour 1 1/4 cups of boiling water over the butter and oats and let stand for 20 minutes.
Meanwhile, to the bowl of your stand mixer, add 1 cup of granulated sugar, 1 cup of light brown sugar, 2 eggs, 1 1/2 cups of all-purpose flour, 1 teaspoon of cinnamon, and 1 teaspoon of baking soda. Stir well, then when the oatmeal mixture is ready, add it to the stand mixer and mix until well incorporated.
Pour the finished cake batter into a greased 9×13″ baking pan, then bake at 350°F for 30-35 minutes. When it’s done, remove the cake from the oven and set it on a cooling rack for 10 minutes.
Prepare the topping by adding 1/2 cup of butter, 1 teaspoon of vanilla extract, 1/2 cup of granulated sugar, 1/4 cup of evaporated milk, 1 1/4 cups chopped pecans, and 1 cup of sweetened coconut flakes to a saucepan and heat until the sugar dissolves. Spread the topping over the cake, then broil until the coconut is lightly toasted.
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