As much as I feel I’ve established my dislike for oatmeal, I feel equally as strong that I’ve established my affinity for cakes and all things butter and sugar. So when I ran across this old recipe when I was home for Christmas, I knew I had to make it. Had to happen. I was making it!
The recipe calls for quick-cooking rolled oats, and I would say it’s probably for the best. You could certainly use old-fashioned rolled oats, but I think the texture would be a lot more oat-y. And if you’re me and not into that kind of thing, go with the recipe and do quick-cooking.
In all honesty though, just make the cake. You’ll love it. It almost has an entire pound of butter!
I’m a huge fan of cakes that have glazes poured all over them immediately after they come out of the oven. You see, the glaze oozes down the side of the cake and then bakes onto the outside. HEAVEN. Pure buttery, sugary, heaven. Give me the corner piece every time!
- 1 cup quick-cooking oats
- 1 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 1/4 cup flour
- 1 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp salt
For the glaze
- 3/4 cup melted butter
- 1 cup brown sugar
- 1/2 cup coconut
- 3 Tbsp + 1 tsp milk (the recipe calls for canned milk, but I used regular and it worked fine)
Pour 1 1/4 cups of boiling water over the oats and stir. Set aside. Cream together the butter and sugars. Add the eggs. Add the dry ingredients and stir just til mixed. Add the oats and mix until creamy. Pour into a buttered 9 x 13 pan and bake at 350 for 30-45 minutes, or until a toothpick inserted comes out clean. Mix together the glaze ingredients and pour over the hot cake. Broil in the oven another 2-3 minutes, until the top is bubbly and starting to brown. Let cool before eating (psssssssshhhhhhhttt) if you can 😉
The cake is moist, dense, sweet, and rich. It will make you wish you had seconds…heck, it’ll just make you go GET seconds. Just make sure you throw up a thank-you prayer to my ancestors for this one 😉