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The Nostalgic Old-Fashioned Oatmeal Cake is more than just a dessert; it is a slice of history, a warm embrace, and a celebration of wholesome ingredients that evoke fond memories of simpler times. This cake, characterized by its rich, moist texture and the delightful crunch of a coconut and nut topping, stands out in the world of baked goods as a unique twist on traditional cakes. The combination of oats, a staple in many households, with sweet and nutty toppings creates a dessert that is not only satisfying to the palate but also steeped in nostalgia.

Old-Fashioned Oatmeal Cake

Discover the heartwarming delight of Nostalgic Old-Fashioned Oatmeal Cake, a dessert that brings back fond memories of simpler times. This rich and moist cake, topped with a delicious blend of coconut and nuts, showcases the wholesome goodness of oats. Ideal for family gatherings or cozy afternoons, our step-by-step recipe helps bakers of all levels create this timeless treat. Explore variations and enjoy the unique flavors that make this cake a classic favorite.
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Ingredients
  

For the Cake:

1 cup rolled oats

1 ¾ cups boiling water

½ cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 cup chopped walnuts or pecans (optional)

For the Coconut Topping:

½ cup unsalted butter

1 cup brown sugar, packed

¼ cup milk

2 cups shredded coconut

1 cup chopped walnuts or pecans (optional)

Instructions
 

Prepare the Oats: In a small bowl, combine the rolled oats with boiling water. Let it sit for about 30 minutes, allowing the oats to soften and absorb the water.

    Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.

      Mix Wet Ingredients: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

        Combine Dry Ingredients: In another bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Gradually add this dry mixture to the butter mixture, alternating with the softened oats. Stir until just combined. If using, fold in the chopped nuts.

          Pour Into Pan: Pour the cake batter into the prepared baking pan, smoothing it out into an even layer.

            Bake the Cake: Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

              Prepare the Coconut Topping: While the cake is baking, prepare the topping. In a saucepan over medium heat, melt the butter. Add brown sugar and milk, stirring until combined. Bring to a gentle boil for 1-2 minutes, then remove from heat. Stir in the shredded coconut and chopped nuts (if using).

                Add Topping: Once the cake is done baking, remove it from the oven. Spread the coconut topping evenly over the hot cake.

                  Final Bake: Return the cake to the oven and bake for an additional 10-12 minutes, until the topping is bubbly and golden.

                    Cool and Serve: Allow the cake to cool in the pan for at least 30 minutes before cutting. Serve warm or at room temperature, and enjoy!

                      Prep Time, Total Time, Servings: 15 mins | 1 hr 15 mins | 12 servings