Thursday, February 28, 2019

Old Fashioned Oatmeal Cake

I often take food to a number of groups with which I am associated, so I am always scouting for good possibilities. A few weeks ago my aunt sent my mother a clipping from their local IN newspaper (Sun Times) and a recipe for oatmeal cake was included in the aritcle. The author had penned a sweet memory of her grandparents and the cake was something her grandma used to make. It must be a fairly standard cake recipe available to everyone because when I compared it to church and Amish cookbooks I own, all of the recipes are practically identical. I didn't follow any of them exactly, but was inspired to attempt making this cake. By the way, I halved mine and baked it in an 8 inch square pan. 




Old Fashioned Oatmeal Cake
1 1/4 cups boiling water
1 cup oatmeal (I used instant/quick) 
Pour water over oats, cover and allow to sit while you cream the following:



1/2 cup butter (room temperature)
1 cup brown sugar
1 cup white sugar
Once mixed well, add:
2 eggs
1 1/2 cups flour
1 tsp. baking soda
1 T. cinnamon

Mix well and add the oats to the above mixture. Pour into a 9 by 13 pan and bake for 30 minutes in a 350 degree oven.

To prepare the topping, melt 1/2 stick of butter in a pan. Add:
1/2 cup brown sugar 
1/4 milk
1 tsp. vanilla 
1 cup coconut 
3/4 cup chopped pecans 

Gently stir to incorporate and evenly spread over top of cake at the end of the 30 minute baking time. Return the pan to the oven and bake for about 10 additional minutes.

For a printable version, click here.


I hope this finds you having a blessed day!