Description
This nostalgic Lazy Daisy Oatmeal Cake features a light, moist oatmeal-infused sponge topped with a warm, broiled coconut and brown sugar glaze. A classic Depression-era dessert that’s simple, satisfying, and perfect for sharing.
Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 tablespoons unsalted butter (for topping)
- 2/3 cup packed light brown sugar (for topping)
- 1/4 cup heavy cream or milk
- 1 1/2 cups shredded sweetened coconut
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a bowl, combine oats and boiling water. Let sit for 20 minutes to soften.
- In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Stir in the softened oats.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake bakes, prepare the topping: In a saucepan over medium heat, melt the butter. Stir in brown sugar and cream, and cook until the sugar is dissolved. Add coconut and vanilla; stir to combine.
- Remove the cake from the oven and switch the oven to broil.
- Spread the topping evenly over the hot cake.
- Broil for 2–3 minutes, watching closely, until the topping is bubbling and lightly browned.
- Cool before serving. Best served slightly warm or at room temperature.
Notes
- Soaking the oats is essential for achieving the cake’s moist texture.
- Keep a close eye while broiling to prevent burning the topping.
- Serve with a scoop of vanilla ice cream for an indulgent treat.