The last recipe I’d like to share with you from our Hanukkah celebration is one that always popped up in church cookbooks. Unfortunately, those old cookbooks are disappearing and no one seems to produce them anymore. I held on to this recipe and tweaked it a little by using raw sugar in place of white and dark brown sugar instead of light brown. The changes make for an even richer cake that still receives lots of praise. Not to mention I love pulling out this old recipe to share with people who’ve never tasted it.
I made this cake to share at my writers group. Even though a few ladies took two pieces, there was plenty left for my boys. And then it was game on. They ate it for breakfast with coffee, as a midday snack, and again after dinner. I had to battle them to get a piece myself. The only thing to do was make another which worked out for me as I needed one more blog post this week.
This easy, delicious cake would be great on Christmas morning while opening gifts or to have on hand for when friends stop by during the holidays. The ‘everything mixed in one bowl’ batter and topping along with ingredients one almost always has on hand makes you look like a culinary genius when the guests taste that first bite.
Old-fashioned Oatmeal Cake
1 ¼ c boiling water
1 c oats
1 stick butter, unsalted
1 c sugar (I use raw)
1 c packed dark brown sugar
1 t vanilla
1 ½ c flour
½ t salt
1 t baking soda
1 ½ t cinnamon
Preheat your oven to 350°.
Pour the boiling water over the oats and allow them to stand for 20 minutes or until the water is absorbed and the oats are cool. Using a handheld mixer, cream the butter, both sugars, eggs, and vanilla. Add the oats and mix thoroughly. Sift the flour, salt, soda, and cinnamon. Add the dry ingredients to the wet mixture and blend well. Pour the batter into a 9 x 13 inch pan that has been greased or sprayed with cooking spray. Bake at 350° for 35 to 40 minutes. A knife inserted in the center should come out clean.
Five minutes before the oatmeal cake comes out, prepare the topping mixture.
½ c dark brown sugar
½ stick of unsalted butter, softened
¼ heavy whipping cream (can substitute whole milk)
1 c chopped pecans or walnuts
½ c flaked coconut
½ t vanilla
Mix all ingredients together and spread carefully over the hot cake so as not to tear the surface. Work with small dollops of topping. Heat from the cake will melt the butter and sugar as you spread.