Don’t let the name fool you, while there are some very wholesome ingredients here, this cake is undeniably a decadent dessert! This recipe comes straight from my sister Anne, who can out-domesticate me any day, she can run circles around me in the kitchen. If you’re looking for a quick, sweet fix give this one a try! It has that rustic, homey side to it that I am so partial to, super moist (border-line pudding cake), and the golden, caramelized topping gives it an extra bit of yum!

Oatmeal Cake

Butter and flour either a 9×13 inch baking pan, or a 9-inch round baking pan. Preheat your oven to 350 degrees.

Put in a large bowl:

•1 cup quick cook oatmeal*

•½ cup unsalted butter

Pour 1 ½ cups boiling water over the oatmeal and butter and let stand for 20 minutes, stirring occasionally.


•1 cup granulated sugar

•1 cup light brown sugar

•2 eggs, lightly beaten

•1 ½ cups flour

•1 tsp. salt

•1 tsp. baking soda

•1 tsp. cinnamon

Stir gently until all ingredients are incorporated, then pour into your prepared pan and bake for 35 minutes, or until a toothpick inserted near the center of the cake comes out clean.

While the cake is baking, prepare your topping:

•6 tablespoons melted butter

•½ cup light brown sugar

•1 tsp. vanilla

•¼ cup evaporated milk

•1 cup sweetened coconut flakes

•½ cup chopped nuts (optional)

Mix all together. When the cake is done baking, switch your oven to broil. Spread the topping immediately onto the cake, then place under the broiler for several minutes until golden. Watch carefully – it can burn fast!! Cool, cut, and enjoy!

*For a little added texture, McCanns Irish Oatmeal makes a Quick and Easy Steel Cut oatmeal that works great here. Prepare the same as specified for the quick cook oatmeal. Just make sure it is the Quick and Easy version – classic steel cut oats would require way more than a 20 minute soak!