Lazy Daisy Oatmeal Cake

5.0
(1)

Be sure to bake this cake in a pan that can go under the broiler. This recipe keeps well for a few days, which is one of its charms, although the topping gets a little crunchier each day. That's not a bad thing. Keep an eye out for sneaky eaters tempted to pick off the topping to eat like candy.

Lazy Daisy Oatmeal Cake
Photo: Alison Miksch; Food Styling: Erin Merhar; Prop Styling: Prissy Lee
Active Time:
25 mins
Stand Time:
30 mins
Bake Time:
30 mins
Cool Time:
1 hrs 10 mins
Total Time:
2 hrs 35 mins
Servings:
12

Ingredients

Cake

  • Vegetable shortening, for greasing pans

  • 1 ¼ cups boiling water

  • 1 cup uncooked old-fashioned regular rolled oats

  • 1 ½ cups (about 6 ⅜ oz.) all-purpose flour, plus more for pan

  • 1 teaspoon baking soda

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ½ teaspoon kosher salt

  • ½ cup (4 oz.) salted butter, softened

  • 1 cup granulated sugar

  • 1 cup packed light brown sugar

  • 2 teaspoons vanilla extract

  • 2 large eggs, at room temperature

Topping

  • 6 tablespoons (3 oz.) salted butter

  • 1 cup packed light brown sugar

  • 6 tablespoons canned evaporated milk

  • 1 ½ cups sweetened flaked coconut

  • ¾ cup toasted chopped pecans

Directions

  1. Prepare the Cake: Preheat oven to 350°F. Grease (with shortening) and flour a 13- x 9-inch broiler-safe baking pan.

  2. Stir together boiling water and rolled oats in a small heatproof bowl; let stand until room temperature, about 30 minutes, stirring occasionally to soften oats.

  3. Meanwhile, whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Beat butter, granulated sugar, brown sugar, and vanilla in bowl of a stand mixer fitted with a paddle attachment on high speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 2 additions, beating on low speed until just combined. Beat in oatmeal mixture on low speed until just combined.

  4. Scrape bowl, and stir well with a rubber spatula. Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan on a wire rack 10 minutes. (The cake should be warm, but not hot when topping is added.) Increase oven temperature to broil.

  5. While the cake cools, prepare the Topping: Bring butter, brown sugar, and milk to a simmer in a medium saucepan over medium-high, stirring to melt butter. Cook, stirring constantly, 1 minute. Remove from heat, and stir in coconut and nuts.

  6. Immediately spread topping over warm cake. Broil on center rack in preheated oven until topping bubbles and begins to brown, 2 to 3 minutes. (Watch cake carefully to avoid scorching.) Cool cake to room temperature, about 1 hour. Store at room temperature an airtight container or wrapped in plastic wrap up to 4 days.

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