Monday, March 26, 2012

Oatmeal Cake

This is another of my Gram's recipes that I have loved for many, many years. The original recipe calls for 1 1/2 cups of all-purpose flour. I have substituted this for 3/4 cup of all-purpose flour and 3/4 cups ground oats. I find this adds another layer of oat flavor and a better texture to the cake. This typically disappears rather quickly!

1 cup Oats
1 1/2 cup boiling water
1 cup Brown Sugar
1 cup White Sugar
2 egg
1/2 cup oleo (butter may be used)
1 tablespoon ground Cinnamon
1 teaspoon Baking Soda
1/2 teaspoon Salt
3/4 cup all-purpose Flour
3/4 cup ground Oats (oat flour)

6 tablespoons Butter
1 cup Brown Sugar
1/4 cup cream (milk works as well)
1 cup sweetened Coconut

Preheat the oven to 350 degrees.

In a small bowl, mix the oats and boiling water, set aside.

In a medium bowl, mix the brown & white sugar and the eggs until blended. Add the oleo.Blend until mixed.

In a large bowl, mix the cinnamon, soda, salt, oat flour and all-purpose flour. Add the sugar mixture. Beat until well blended.

Pour the batter into a greased 13x9 Pyrex, and bake for approx. half an hour to 45 minutes, or until set. A wooden tester inserted should come out clean. Remove from oven, and allow to cool.

In a small saucepan, melt the butter, brown sugar, and cream. Cook until incorporated, and the sugar dissolves. Remove from heat, and stir in the coconut. Pour this frosting over the cake. Let cool, and enjoy!


  1. Tasted what seemed to be this cake in a restaurant and can't wait to make it, it was delicious.

  2. So.... What do you do with the bowl of oatmeal that you had set aside?