Description
A moist and comforting Lazy Day Oatmeal Cake made with old-fashioned rolled oats, warm spices, and topped with a rich coconut-pecan glaze. Perfect for a cozy dessert or an indulgent snack, this cake combines the heartiness of oats with the sweetness of a gooey topping.
Ingredients
Scale
Cake
- 1 cup old-fashioned rolled oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Topping
- 1/2 cup unsalted butter
- 2/3 cup brown sugar
- 1/4 cup milk
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans
Instructions
- Prepare oats: In a medium bowl, combine the old-fashioned rolled oats with boiling water. Let the mixture sit for 15 to 20 minutes until the oats are soft and the liquid has cooled down to room temperature.
- Cream butter and sugars: In a large bowl, use a mixer to cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing well to combine all ingredients thoroughly.
- Combine oat mixture: Stir the soaked oat mixture into the wet ingredients and mix until evenly incorporated.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Combine wet and dry: Gradually add the dry ingredients to the wet batter, mixing just until combined to avoid overmixing which can toughen the cake.
- Bake the cake: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish and pour the batter into it, spreading evenly. Bake for 30 to 35 minutes, until a toothpick inserted into the center comes out clean.
- Prepare the topping: While the cake bakes, melt 1/2 cup unsalted butter in a saucepan over medium heat. Stir in the brown sugar and milk until the mixture is smooth and combined. Remove from heat and fold in the shredded coconut and chopped pecans.
- Add topping and broil: When the cake is finished baking, remove it from the oven. Turn on the broiler. Spread the topping evenly over the warm cake, then place under the broiler for 1 to 2 minutes, until the topping is bubbly and golden brown. Watch carefully to prevent burning.
- Cool and serve: Allow the cake to cool slightly before slicing and serving warm or at room temperature.
Notes
- This cake is moist and rich, best served warm or at room temperature.
- Store leftovers covered at room temperature for up to 3 days.
- You can substitute walnuts for pecans or omit nuts entirely for a nut-free version.
