Old-Fashioned Oatmeal Cake with Broiled Topping

Old-Fashioned Oatmeal Cake with Broiled Topping

This delicious oatmeal cake topped with coconut and nuts mixture is perfect for anytime dessert.

Prep Time

30

Minutes

Total Time

2:15

Hrs:Mins

Makes

16

servings

Cake
1 1/2
cups quick-cooking oats
1 1/4
cups boiling water
1
cup granulated sugar
1
cup packed brown sugar
1/2
cup butter or margarine, softened
1
teaspoon vanilla
3
eggs
1 1/2
cups all-purpose flour
1
teaspoon baking soda
1/2
teaspoon baking powder
1/2
teaspoon salt
1 1/2
teaspoons ground cinnamon
1/2
teaspoon ground nutmeg
Topping
2/3
cup packed brown sugar
1/4
cup butter or margarine, melted
3
tablespoons half-and-half or milk
1
cup coconut
1/2
cup chopped nuts
  1. In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
  2. In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
  3. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
  4. Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
  5. Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Baking Tip
Make it truly old-fashioned by using old-fashioned oats in place of the quick-cooking - you'll get a more oaty look and flavor. In baking, the two ingredients are usually interchangeable.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 360
    • (Calories from Fat 130),
  • Total Fat 15g
    • (Saturated Fat 7g,
    • Trans Fat 1/2g),
  • Cholesterol 65mg;
  • Sodium 260mg;
  • Total Carbohydrate 52g
    • (Dietary Fiber 2g,
    • Sugars 37g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 3 1/2;
    *Percent Daily Values are based on a 2,000 calorie diet.