Oatmeal Cake

INGREDIENTS:

Cake Batter:

1 cup rolled oats

1 1/4 cups boiling water

1/2 cup unsalted butter – softened

1 cup granulated sugar

1 cup brown sugar – packed

2 large eggs

1 1/3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon nutmeg – optional

1 teaspoon vanilla extract

Topping:

1/2 cup unsalted butter – melted

1/2 cup brown sugar – packed

1/4 cup heavy cream or milk

1 cup sweetened shredded coconut

1/2 cup chopped nuts (such as pecans or walnuts)

DIRECTIONS:

Step 1: Prepare the Oats

Soak the Oats: In a bowl, combine 1 cup of rolled oats with 1 1/4 cups of boiling water. Stir well and let the mixture sit for about 20 minutes until the oats are softened and have absorbed the water.

Step 2: Make the Cake Batter

Cream Butter and Sugars: In a large mixing bowl, cream together 1/2 cup of softened butter, 1 cup of granulated sugar, and 1 cup of brown sugar until light and fluffy. This process should take about 2-3 minutes using an electric mixer.

Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in 1 teaspoon of vanilla extract.

Combine Dry Ingredients: In a separate bowl, whisk together 1 1/3 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1/2 teaspoon of salt, 1 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg.

Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the creamed mixture, alternating with the soaked oats. Mix until just combined, being careful not to over-mix.

Step 3: Bake the Cake

Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan and pour the batter into the prepared pan, spreading it evenly with a spatula.

Bake: Place the pan in the oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 4: Prepare the Topping

Melt Butter and Sugar: In a saucepan over medium heat, melt 1/2 cup of butter and add 1/2 cup of brown sugar, stirring until smooth.

Add Cream, Coconut, and Nuts: Stir in 1/4 cup of heavy cream or milk, 1 cup of shredded coconut, and 1/2 cup of chopped nuts. Mix well and remove from heat.

Step 5: Top and Broil the Cake

Spread Topping: Once the cake is baked, remove it from the oven and immediately spread the prepared topping evenly over the surface of the hot cake.

Broil: Place the cake under the broiler for 2-3 minutes, or until the topping is bubbly and golden brown. Watch closely to prevent burning.

Cool: Allow the cake to cool on a rack before serving.