Oatmeal? Yep, I’m a fan. Especially oatmeal desserts…mmm. Something about oatmeal just brings a warmth to a dish, don’t you think? This Oatmeal Cake with Broiled Icing is an Cook’s Illustrated special. It’s sweet, but not overly so and has a sugar-nut-coconut topping that is delicious!
It’s also a piece of cake (haha) to whip up. The only problem I had with this cake was it was hard to cut; what I mean is, it wasn’t hard to cut, but it kind of fell apart as I cut it. I think it may have been because of the larger coconut chunks I used instead of traditional shredded coconut. So try the shredded & let me know how it goes. And I won’t judge if you even decide to eat this for breakfast…hey, it’s oatmeal!
Oatmeal Cake with Broiled Icing from Cook’s Illustrated
For the cake:
1 c. quick-cooking oats (not old fashioned or instant oats)
¾ c. water, room temperature
¾ c. flour
½ tsp. baking soda
½ tsp. baking powder
½ tsp. salt
¼ tsp. ground cinnamon
Dash of ground nutmeg
4 T. unsalted butter, room temperature
½ c. granulated sugar
½ c. packed light brown sugar
1 large egg, room temperature
½ tsp. vanilla extract
For the icing:
¼ c. brown sugar, packed
3 T. unsalted butter, melted and cooled
3 T. milk
¾ c. sweetened shredded coconut
½ c. pecans, chopped
- Preheat the oven to 350˚ F. Line an 8 x 8-inch baking dish with foil and spray lightly with cooking spray.
- In a medium bowl, combine the oats and water. Stir together, then let sit until absorbed, about 5 minutes.
- In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In the bowl of a mixer, combine the butter and sugars and beat on medium-high speed until light and fluffy, about 2-4 minutes. Scrape down the bowl as needed. Blend in the egg and vanilla until incorporated.
- With the mixer on low speed, add the flour mixture in two additions and mix just until incorporated. Add in the soaked oats and mix until combined, about 15 seconds.
- Spread the batter into the prepared pan and tap lightly against the counter to remove any air bubbles. Smooth with a spatula. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let the cake cool slightly in the pan, at least 10 minutes.
- While the cake cools, place an oven rack about 9 inches from the broiler and heat the broiler. In a bowl, whisk together the brown sugar, melted butter and milk. Stir in the coconut and pecans. Spread the mixture evenly over the warm cake.
- Return the pan to the oven and broil until the topping is bubbling and golden, about 3-5 minutes. Let cool in the pan at least 1 hour. Use the foil to lift the cake from the pan, then discard. Slice and serve.
Note: My broiler has 5 levels & I put it on the lowest setting, but my icing still got slightly burned in about 2 minutes, so watch it closely while you broil this baby!
Average Fork Rating: 4
Mrs. Diner: 4