This old-fashioned oatmeal cake might not win any beauty awards, but one bite and it will instantly become a family favorite!
This cake almost didn’t make it to the blog. Here’s how it went down:
I was looking through a family cookbook a little while ago, and came across a recipe from my aunt for this Oatmeal Cake. I was intrigued. It seemed so simple – one of those recipes that you’d whip up on a Sunday night for your family. I wanted to try it, and that family cookbook rarely lets me down.
So I made the cake. Simple enough. Nothing fancy.
And then I went to make the topping. As it is with family cookbooks a lot of the time, the instructions were a little bit vague. Like the coconut – it just listed coconut as an ingredient – not how much. So I guessed. Butter and brown sugar are boiled together, then coconut is stirred in before putting it on the cake and then putting it all under the broiler. It seemed simple enough, but I don’t know if I messed up somewhere along the line or if it’s just the recipe, but when I went to spread the topping on the cake, it was totally grainy. Maybe I cooked it too quickly, maybe the sugar from the coconut caused it to crystalize, who knows. But I had already poured it on, so there was no turning back.
I broiled the topping, then put the cake on the counter to cool. I was disappointed, because of that crystallized topping. Right then, I told myself that I’d have to start over.
But then I took a bite.
And another.
And another.
Before I knew it, I had eaten a whole piece. Let me just say – it is very rare for my family to eat a whole dessert. I just make too many, and a lot of it gets given away. But this cake? Gone in 24 hours. All of us loved it. It’s incredibly moist, filled with warm spices, and even though it’s simple, it still packs a punch. And even though the topping was a little bit crunchy, it was so good and addictive.
I just love it when a simple recipe like this becomes a family favorite!
WATCH HOW TO MAKE THIS OATMEAL CAKE BELOW!
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This old-fashioned oatmeal cake might not win any beauty awards, but one bite and it will instantly become a family favorite!
Ingredients
Cake
- 1 1/2 cups hot water
- 1 cup old fashioned oats
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 cup butter, at room temperature
- 2 eggs
- 1 1/3 cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Topping
- 1/2 cup butter
- 1 cup brown sugar
- 1 tablespoon milk
- 1 cup coconut
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.
- Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.
- For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.
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Colleen @ What's Baking in the Barbershop?! says
September 3, 2014 at 5:48 amI can absolutely see why this would be a family favorite…warm oatmeal, brown sugar, cinnamon….those are some of my favorite flavors! Looks amazing.
Melanie @ Carmel Moments says
September 3, 2014 at 6:28 amThat looks like the perfect comfort foods cake. Love the coconut topping. Mmm….
Sharon says
September 3, 2014 at 7:13 amThis was my birthday request cake, every year. Ours has pecan pieces in the icing. Try it, it’s AWSOME. Still love this cake. If you don’t want to make the cake from scratch, you can use a german chocolate cake mix, and it taste great also. Thanks for the reminder, on how delicious this recipe is. Sharon
Sue says
June 25, 2018 at 2:54 pmI put chopped walnuts in the cake batter and also the frosting. Very good cake
Erin | The Law Student's Wife says
September 3, 2014 at 7:39 amI love, LOVE homey recipes like this, and generally anything involving oatmeal and brown sugar. Also, I’d like that topping on everything I eat from now till March.
Cheryl says
September 3, 2014 at 8:40 amI found this recipe in a journal many many years ago. Only difference was it called for leftover breakfast oatmeal. Such a wonderful cake and it used leftovers! When you bake it the whole house smells good.
Deborah says
September 3, 2014 at 10:46 pmI wouldn’t have thought to use leftover oatmeal. What a great idea!!
Shirley says
April 2, 2018 at 9:23 pmCan I use almond flour instead of white flour?
Deborah says
April 4, 2018 at 6:39 amI haven’t tried it with almond flour, so I am not sure how it would turn out. Sorry!
Jessica @ A Kitchen Addiction says
September 3, 2014 at 9:09 amThere’s an oatmeal cake in our family cookbook, too! It may not look like much, but it’s so good!
Sissy Sproles says
September 3, 2014 at 10:30 amMy grandmother used to make a cake similar to this called “Mrs. Field’s Cake”. It was my favorite! Instead of oatmeal it had applesauce in it but the topping was like on this cake. I don’t remember it being grainy. Here it is – 1 1/2 sticks of butter, 1 can of coconut, 1 cup brown sugar and 1 tsp. of vanilla. The directions were simple – Cream to moisten. When cake is done, spread topping and put back in broiler to brown. And she added – “Don’t burn”. It wasn’t cooked at all. Hope this helps!
Linda says
April 12, 2018 at 1:27 pmI have made this cake for years, Lazy Dazy Cake. You don’t need to cook the topping at all, as lady above says. You have to watch it under the broiler or icing will burn fast, it turns out delicious. Love your other recipes.
Deanna says
September 3, 2014 at 2:19 pmMy family also has a recipe for Oatmeal Cake, which is nearly identical to yours! The only difference is that instead of coconut in the topping, we use walnuts. It is delicious!!
Thalia @ butter and brioche says
September 4, 2014 at 2:54 amHow delicious does this oatmeal cake look! Craving a bite of one right now.. looks so moist, fluffy and sweet!
Erin @ The Spiffy Cookie says
September 4, 2014 at 6:36 amWow that looks incredible! What a moist looking cake.
Dorothy @ Crazy for Crust says
September 4, 2014 at 7:43 amI have been dying to make one of these cakes FOREVER. This looks like the best thing ever! Old family recipes are the best. I wish I had my Nana’s recipe book!
Jenn @ Mother Thyme says
September 4, 2014 at 9:31 amThis cake is calling my name! I can’t wait to try it!
Chels R. says
September 4, 2014 at 2:49 pmI’ve never heard of an oatmeal cake before-but it looks lovely. I’m so glad that you didn’t have to start over. I hate it when I have to do that.
Joanne says
September 5, 2014 at 6:40 amAnd because it has oatmeal, I can have it for breakfast?! I love the way you enable me.
todd says
September 6, 2014 at 9:20 pmyou didnt specify but i surmise your drain the excess water off the soaking oats before you add them to the cake batter?
Deborah says
September 6, 2014 at 9:34 pmNope – you just throw it all in there!
Jerilyn Isaacson says
December 31, 2014 at 5:36 pmIf the oatmeal soaks correctly, there is no water left over.
blp59rn says
May 22, 2018 at 7:01 amMy recipe calls for 1 and 1/4 cup of boiling water poured over the old fashioned oats and let sit for 20 minutes. There is no excess water then. My recipe for the topping calls for 1 cup of chopped pecans as well and you don’t cook the butter and sugar. You cream the ingredients and mix in the coconut and pecans. Put on top of the cake while warm from the oven and broil until it just starts to brown. This is a family favorite of ours and goes over very well at church functions.
Jaime says
September 7, 2014 at 7:40 amJust wondering if anyone has tried it with raisins? Oatmeal, cinnamon and raisins sounds delicious!
Deborah says
September 7, 2014 at 8:53 pmI haven’t, but I agree- it sounds wonderful!
pam says
September 8, 2014 at 8:46 amWow, this is the same cake my mom made for us growing up, haven’t had it in a very long time, she used only 1 1/4 cup water, maybe the extra water will make it a little more moist…. Her frosting was a little different – 6 T. butter, 3/4 brown sugar, 3/4 white sugar, 1/4 cup can milk, 1/2 t. vanilla and 2 cup coconut.
Thanks for sharing!
Sharon says
September 8, 2014 at 10:44 amI have a canister of quick oats. Will those work in place of old fashioned oats? Thank you
Deborah says
September 8, 2014 at 10:26 pmI haven’t tried, but I’m guessing they would work.
sharon says
May 9, 2015 at 8:47 pmquick oats work fine, thats all I usually have and I have used them for this cake.
cindy says
September 8, 2014 at 2:15 pmCan you omit the coconut?
Deborah says
September 8, 2014 at 10:26 pmI’m sure you probably could. I had someone else comment that they make it with nuts instead of coconut.
Kathy Lundin says
September 8, 2014 at 5:51 pmFor the frosting being grainy……., is because when you just melt the butter, don’t bring to a boil and it separates, it is too hot and the sugar turns grainey.
Just watch it and when it melts, remove from heat then add your sugar, milk, and blend then add coconut, spread on cake and then put under broiler.
Deborah says
September 8, 2014 at 10:25 pmI considered that – will definitely try next time I make this cake!! Thanks!
Marcy booth says
September 14, 2014 at 6:24 amI use uncooked, 1 minute oatmeal in the topping in place of coconut.
michele rupp says
September 14, 2014 at 7:44 amare you useing sweet coconut or unsweetened
Deborah says
September 14, 2014 at 10:08 pmI used sweetened shredded coconut.
Glenys says
November 28, 2018 at 2:55 pmI was going to make this for my grandchildren but 2 cups of sugar put me of. Has anyone made it with less? I will just have to experiment.
joni davis says
September 14, 2014 at 6:11 pmwe have always called this “4th of July” cake, because for some reason, that was the only time my mama ever made it—but it was something we looked forward to every 4th! And I think the topping is SUPPOSED to be crystalized! It gives it that great texture to go along with the warm goodness of the cake!
Olga Haro says
September 14, 2014 at 8:19 pmI just made this cake. It is delicious. Thank you for sharing this wonderful recipe. I will definitely make it again!
Deborah says
September 14, 2014 at 10:07 pmI’m so glad you loved it!
Maryjayne k says
September 15, 2014 at 8:54 amI will make this cake and add raisins to it….I will use less sugar also….tooooo sweet
eileen says
September 15, 2014 at 11:35 amMy mom used to make this cake all the time. I never thought I would see the recipe again. Love it.
Linda says
September 15, 2014 at 2:19 pmI have this cake,,,been making it since first year I was married 41 yrs. But,,when I do the flour,,I add cocoa,,,about 3 or 4 TBS,,,or to taste.,,and its awesome. Also topped with panuchea frosting.
Susan says
September 16, 2014 at 12:10 amAdd some carmel pieces to the cake along with some craisins. Top with a can of Dolce De Leche mixed with just enough coconut to make it spreadable and thick then broil it. .. brings back memories!
I have also had this with a cream cheese icing. My favorite recipe for that is simple-a can of Buttercream icing and a box of cream cheese. Dont broil this one though!
If you are having doubts just try the basic recipe. You won’t regret it!
Najeeb says
September 16, 2014 at 1:13 amThe recipes sounds amazing, but there is more sugar (3 cups) than grains (2 1/3 cups)… wow. I am sure you can cut the sugar by half, and it would still taste great. In fact, it would taste better!
Allison says
February 27, 2016 at 2:15 pmI LOVE this cake! I always half the sugars, add chopped nuts and bits of 3 peeled apples to the batter. I add nuts to the topping as well. When entertaining, if someone’s not had it before, they always look a bit underwhelmed when they hear what dessert is UNTIL they taste it!
Norma Turvey says
September 16, 2014 at 3:07 amI add shredded apple and some raisins to it, its so good, it didn’t even last 24 hours in my house, but there were 3 men there to eat it, plus me…
Jess says
July 16, 2018 at 2:43 pmCan you make this with almond milk or coconut milk for a dairy free cake
Gary says
September 16, 2014 at 8:20 pmI have not made this in a long time, but used to bake it frequently. The graininess of the frosting is intentional and is my favorite part. They used to serve this in my school cafeteria in elementary and high school (back in the days when they had cooks that actually had to cook). Several years later, I found it in Joy of Cooking, but did not realize that it was the same cake until I baked it the first time.
cathyloughead says
September 16, 2014 at 9:29 pmI have made this cake for many years It always is a hit with everyone. Another good way for the topping is add walnuts (crumbs) and instead of milk use Evaporated milk Delicious!
Kim says
September 17, 2014 at 5:24 pmOne of the easiest cakes ever, I served mine warm and placed a dab of cream cheese frosting then plop my warm cake on top, so good warm
Cindy says
September 17, 2014 at 8:36 pmThis is the only recipe I have that is written in my grandmother’s handwriting. Her’s was called “Lazy Daisy Oatmeal Cake.” It is my family’s favorite cake. To address the topping becoming hard, don’t boil the ingredients for the topping. My recipe just calls for the topping to be spooned on top of the cake and then broiled. I broil it until it is bubbly and somewhat browned. My topping calls for: 1 stick of melted margarine, 1 cup of packed brown sugar, 6 tablespoons of milk, 1 cup of chopped pecans, 1 1/2 cups of coconut. Mix all these ingredients in a bowl and then carefully spoon over the warm cake. Then broil. Hope this helps.
Shirley says
April 2, 2018 at 9:13 pmHow long did u broil it?
Deborah says
April 4, 2018 at 6:41 amYou’ll only broil it for about 1 minute.
Kim Ham says
September 22, 2014 at 3:18 amCan you make the cake ahead of time and then add the topping later?
Deborah says
September 23, 2014 at 9:13 amI think that would be fine.
Peggy says
September 23, 2014 at 10:48 amI need to dust of this recipe my husband used to ask for it for his birthday. I add mixed nuts to the topping it is soooo good.
Lisa says
September 23, 2014 at 3:38 pmCan you make this ahead of time? Or is this best eaten fresh. I am making a few sheet cakes for a party coming up and wanted to do some prep. I know i could go w/ a tried and true Texas Sheet Cake but this looks so good!
Deborah says
September 24, 2014 at 11:38 pmI think it would be fine made ahead of time. In fact, I think it actually got better as it sat (even though it didn’t last very long!!)
Karen says
September 30, 2014 at 4:21 pmMade this recipe a few weeks ago. We loved it so much I’m making another tonight. A great fall treat!! Thanks!
Deborah says
September 30, 2014 at 9:45 pmI’m so glad you loved it – it has definitely become a favorite here!!
Emily says
October 10, 2014 at 10:10 amI was just wondering how sweet this cake is, my family loves different deserts; but not if they are too sweet. I really want to make this, but don’t want it to go to waste.
Brad G says
October 29, 2014 at 10:53 pmMy grandmother made a cake like this and it was GREAT!!! Thanks for giving me the inspiration to make it.
denise says
November 1, 2014 at 6:46 pmsounds delicious…I want to make this…but can someone please clarify…what does 1 cup of coconut refer to? coconut milk ? cream of coconut …thanks!!
Deborah says
November 1, 2014 at 11:36 pmIt is sweetened shredded coconut flakes.
Susan says
November 12, 2014 at 11:31 amIt was AMAZING! easy, very sweet, a big hit! Thank you!
Cathy says
December 21, 2014 at 12:41 pmI’ve just made your cake. It is just yummy. I’m hoping it will last till tomorrow but my daughter is chomping through it. It is just delicious. The topping doesn’t seem to be at all grainy. Thank you for a very successful recipe.
Deborah says
December 21, 2014 at 9:03 pmYay – so glad you loved it! That’s a hard cake to stay away from!! 😉
Kellyinthekitchen says
January 9, 2015 at 5:46 pmThis truly was one amazing cake! Gotta admit I fiddled with it a bit and added three diced apples and 1/4 c golden raisins to the batter. Then decided to add pecans to the topping. The hubby, kids and neighbor all declared it to be 5 star restaurant quality! Thank you so much for sharing!
Deborah says
January 9, 2015 at 11:54 pmLove your changes – so glad it was a hit!!
Barb says
January 19, 2015 at 2:59 pmOh my goodness! This is the tastiest, ugliest cake I have ever had/made. I’ve already written (actual pen and paper!) this recipe down in MY family cookbook.
Thank you so much for this wonderful recipe
Deborah says
January 19, 2015 at 10:21 pmHaha – it definitely isn’t the prettiest, but I often think the ugliest things are the tastiest!! I’m glad you enjoyed it!
Thecla says
February 4, 2015 at 1:33 pmOMG! This is soooo good! I just made it and it isn’t even cool and I’ve eaten to big pieces. Houston we have a problem!
janelle says
March 21, 2015 at 6:32 pmYou say Oatmeal. Does this mean I use old fashioned rolled oats?
Deborah says
March 21, 2015 at 9:20 pmYep!
cari says
March 24, 2015 at 10:03 pmWow! Made it exactly as listed! Wonderful! I’m blown away! Thank you so much!
Stephanie Marie says
March 28, 2015 at 6:07 pmI Just made this recipe it came out Amazing!
The only thing I changed was added a cup of water to the topping while boiling to make it into a syrup and not have that “crunchy” feel. Definitely a house favorite with cream cheese frosting. Thanks! !
cari says
April 3, 2015 at 4:07 pmHow long would this be good for if I did not refrigerate but covered it well and left it out on my counter at room temp?!
Thanks for any info
Cari
lori says
April 13, 2015 at 6:43 amJust wondering,,I only have glass 13×9 so if I put under broiler, won’t it break?
Deborah says
April 13, 2015 at 10:13 pmI use a glass baking dish and didn’t have any problems. Pyrex does advise against using the broiler, but I’ve never had a problem since it’s only one minute and the pan is completely full.
Kathy Size says: says
April 13, 2015 at 4:59 pmI have been making this for years. The only difference is, I just mix the brown sugar, milk,butter ,coconut in a bowl add some chopped walnuts and spread on the cake and toast it under the broiler. I use a couple of tsp.of milk. done in 4-5 min at most.
Linda Noyes says
April 14, 2015 at 10:10 ami love the sounds of this recipe and want to make it – what could I substitute for the coconut as I’m not a fan of it – maybe just the topping minus the coconut – worth a try
Deborah says
April 15, 2015 at 12:17 amI would probably just try omitting the coconut.
shawna says
April 17, 2015 at 7:47 pmThis turned out amazing!!! I added a splash of vanilla & some pumpkin pie spice for depth, along with raisins. Yummm
Cory Ahern says
April 24, 2015 at 5:39 pmI made this using organic sugar, and coconut oil instead of butter. I made my own gluten free flour, and subbed that in, and it is amazing!!!!!
Deborah says
April 24, 2015 at 7:45 pmI am so glad it turned out so well with those changes. It’s great to know it can be made healthier!
belle says
April 25, 2015 at 12:16 pmhello!i was wondering,could you substitute the butter with baking fat(vegetable based)?
Deborah says
April 26, 2015 at 3:14 pmI haven’t tried it, but the comment before this one says she used coconut oil and it worked, so I’m guessing you’d have good luck with that!
Valla says
May 14, 2015 at 3:49 pmThis is one of the simplest yet best cake I’ve ever made, the hearty oatmeal, brown sugar, cinnamon and the coconut all come together in perfect harmony of yumminess. Thank you so much for your recipe!
Greetings from Iceland!
Deborah says
May 14, 2015 at 4:07 pmI’m so glad it was a hit!
Faya Duncan-Eaden says
September 7, 2015 at 9:17 pmI made this cake tonight. It is so moist and delicious. I only wish I had some ice cream or cool whip to put on top. I actually had all ingredients on hand.
Deborah says
September 8, 2015 at 11:32 pmyay – so glad you liked it. I love that it’s made from ingredients I always have!
Toni says
September 26, 2015 at 10:12 amMy broiler is kaput. Do you HAVE to broil the toppng?
Deborah says
September 27, 2015 at 11:48 pmNope, you definitely don’t have to. It just makes the topping kind of crunchy. I haven’t tried it without broiling the top, but I’m sure it would still be delicious!
Tracie says
September 27, 2015 at 8:07 pmMade this tonight and it is delicious! Will for sure be making it again.
Deborah says
September 27, 2015 at 11:45 pmYay! I’m so glad you liked it!
Molly says
September 28, 2015 at 7:46 pmNot great…either I made a mistake or this is not a great recipe. Too much sugar – I never thought I could say that, but it was like eating spoonfuls of brown sugar out of the bag. No one in my family liked it.
Elinore says
October 8, 2015 at 1:38 pmSo yummy! Next time, I think I will add raisins. I like that it is delicious as is, but has a lot of possibilities, like adding fruit and/or nuts.
Pat says
November 9, 2015 at 4:19 amNeither I nor my family like coconut. Any suggestions for something to substitute for the topping?
Deborah says
November 11, 2015 at 11:46 pmSeveral other commenters said that they have had it with nuts instead of coconut, so that is an option.
Kate Rauch says
November 15, 2015 at 2:47 pmI’ve made this and it’s so simply delicious! Thank you!!
Vicky says
November 15, 2015 at 7:30 pmMmm, I made this today, and successfully cut the recipe in half to bake in an 8×8 ” pan. I melted the butter and stirred in the brown sugar till melted, and added the coconut. Poured over the cake and broiled. Delicious. I always used the recipe for oatmeal cake from my Indiana Historical cookbook, but it wasn’t available to me today. I was happy to find this today. I cut the sugar a bit by not using the amount called for even when halved.
Deborah says
November 16, 2015 at 2:55 pmI’m so glad to hear that it works well halved!
Bee says
November 18, 2015 at 6:54 pmBaking this right now. Can’t wait to tast it. I’m taking some of the comment suggestions into consideration. I cut both sugars by 1/4c. Other than that I’m following the recipe as written. Yay for oatmeal🎉
Lauren says
December 1, 2015 at 3:57 pmI’m baking this right now and it smells amazing! I may skip broiling the topping as I tend to burn things instead of broiling them.. And I also added some vanilla to the cake. Can’t wait to try it!
Deborah says
December 2, 2015 at 9:54 pmYay – hope you loved it!!
yuvia says
February 22, 2016 at 4:41 pmhi i made it but mine doesnt look the same like th er topping is different
Jennifer Mullins says
March 1, 2016 at 1:44 pmFinally! I have been looking for a recipe similar to my grandmother’s recipe from when I was a kid. I made this for the first time yesterday evening and it was fabulous! I can’t believe how much it tastes like my granny’s! Also, it was the first time I have ever made a cake from scratch too…usually I just buy a box of cake mix. Perfect recipe and very easy to do. Thank you so much for posting. My family and I will enjoy it!
Katie says
April 1, 2016 at 5:29 pmHi! If I wanted to use an 8×8 baking dish, how would I adapt the ingredients and baking time? I only have a small toaster oven available right now to use for my baking addiction and I LOVE this cake. I’ve made it before at the regular size, but I need to adjust it this time. Thanks!
Deborah says
April 3, 2016 at 11:25 pmI haven’t tried adapting it down, but I’m guessing that it would work. I would probably just try cutting the recipe right in half. I’m not sure on the baking time, but it will be thicker in the 8×8, so my guess would be that it wouldn’t be that much less. I’d keep a close eye on it, but I’m guessing about 10 minutes less baking time. Let me know if you try it and how it works out!
Natalie says
April 4, 2016 at 6:34 amIf I’m not using a 8×8 baking pan, how long should i leave in the oven?
Natalie says
April 4, 2016 at 6:34 amIf I’m using a 8×8 pan***
Jill Roberts says
July 31, 2017 at 5:56 amThis homemade old-fashioned oatmeal cake recipe is incredible! I will definitely cook it for my husband! I found your post from Pinterest ! Thanks for sharing, Deborah!
Michelle says
August 17, 2017 at 10:45 pmThis cake was absolutely delicious! I’ve made it twice now. Once as is, and this last time I added raisins to the batter, and did 1/2 cup coconut and 1/2 cup chopped walnuts for the topping. Both were perfection! Thank you so much!
Lora says
March 8, 2018 at 10:33 amWondering if anyone has tried the oatmeal cake with a gluten free flour such as almond flour or gluten free all purpose flour?
Linda says
April 11, 2018 at 12:59 pmDo you put the topping on while the cake is still hot or should we let it cool first?
Deborah says
April 14, 2018 at 12:30 amI do it while the cake is still hot. 🙂
RANDY says
September 4, 2018 at 1:42 pmPLEASE DO YOURSELF A FAVOR TODAY….AND MAKE THIS CAKE
Sharyn Kevin says
September 12, 2018 at 8:23 amThis is an outstanding cake.. easy and delicious
Sharyn Kevin says
September 12, 2018 at 8:28 amThe most fabulous cake, easy and I used unsweetened coconut.. Gone in hours.. lol.. thank you!
★★★★★
LuAnna says
October 26, 2018 at 2:01 pmMy Grandma and my Mom also made this cake—it was the cake I requested for my birthday each year when I was a kid. If I remember correctly, my Mom added some cream instead of milk to the butter and brown sugar mixture (we milked cows, so the cream we skimmed was probably more like heavy whipping cream). Cream combined with sugar (or brown sugar) and butter, would basically make caramel. I don’t recall it crystallizing–the finished topping was glossy and toasty-golden-brown once it was broiled. Review a good recipe for caramel before making the topping, and there will probably be directions for washing down the insides of the pan with a wet pastry brush as the caramel is cooking to keep the sugar from crystallizing.
Candace says
November 6, 2018 at 9:18 pmI have been eating this cake for over 60 years, was a favorite of my mother’s, try adding 1 cup chopped pecans to the topping. Changes the taste wonderfully.
Julia Stearns @ Healthirony says
February 27, 2019 at 12:45 pmThis homemade old-fashioned oatmeal cake is stunning. I’m not a talented baker, but I would love to give these a try!
★★★★★