A rainy, chilly day, and the house is filled with the warm aroma of cinnamon and nutmeg as a delicious oatmeal cake cooks in the oven. This an easy recipe of the classic cake. I love oatmeal cake all by itself or topped with a broiled topping of my favorite combination -- nuts, coconut and brown sugar. I use d combo of pecans which are rich and flavorful and almonds which give a crunchy texture.
1 1/4 cubs boiling water
1 cup rolled oats (not quick oats)
1 stick of butter
1 cup brown sugar, packed
1 cup white sugar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon nutmeg
1 teaspoon cinnamon
Preheat oven to 350 degrees. Pour the boiling water over the oats and soak for 10 minutes. Grease a 9 x 13 pan. Cream together the butter, sugars, vanilla and eggs. Mix together the flour, baking soda, and spices. Add alternatively with the butter mixture the flour mixture and the soaked oats. Beat well. Pour into the prepared pan and bake for 45 to 50 minutes, until you finger doesn't leave a dent.
Broiled Nut and Coconut Topping
3/4 cup brown sugar packed
1 cup coconut
1 cup chopped nuts (pecans and almonds are my favorite)
1 egg, beaten
3 tablespoons of butter, softened
3 tablespoons milk
Combine all ingredients in a bowl and sprinkle on top of cake. Put under broiler for 5 minutes until bubbly.
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