Oatmeal Cake with Streusel Topping

This Oatmeal Cake is a nostalgic dessert with a moist, spiced base and a rich, buttery streusel topping. Soaked oats add texture and a homey feel, while the coconut-pecan topping brings in a layer of sweetness and crunch. Perfect for family gatherings or as a cozy treat with your afternoon coffee!

Ingredients:

For the Cake:

• 1 ½ cups hot whole milk
• 1 cup old-fashioned rolled oats
• 1 ⅓ cups all-purpose flour, spooned and leveled
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• ½ teaspoon coarse salt
• ½ cup unsalted butter, at room temperature
• 1 cup brown sugar
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Streusel Topping:

• ½ cup unsalted butter
• 1 cup brown sugar
• 1 tablespoon whole milk
• 1 cup unsweetened coconut flakes
• ½ cup finely chopped pecans
• ¼ cup granulated sugar (optional, for caramelized finish)

Instructions:

1. Preheat the Oven:

• Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick cooking spray and set aside.

2. Soak the Oats:

• In a medium bowl, combine the hot milk with the oats. Let the oats soak while you prepare the rest of the cake batter. This step helps soften the oats, adding moisture and texture to the cake.

3. Mix the Dry Ingredients:

• In a separate medium bowl, whisk together the flour, cinnamon, baking soda, and salt. Set aside.

4. Cream the Butter and Sugars:

• In a large bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add in the eggs one at a time, followed by the vanilla extract, beating until well combined.

5. Combine the Wet and Dry:

• Add half of the flour mixture to the butter mixture and mix until just combined. Then, stir in the soaked oats (including any remaining liquid). Finally, add the rest of the flour mixture, stirring until just incorporated.

6. Bake the Cake:

• Pour the batter into the prepared baking dish and smooth the top. Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

7. Make the Streusel Topping:

• While the cake bakes, prepare the topping. In a saucepan, melt the butter over medium heat. Add the brown sugar and milk, stirring continuously until the sugar dissolves and the mixture begins to bubble. Remove from heat and stir in the coconut flakes and chopped pecans. The mixture will be thick but spreadable.

8. Top the Cake:

• Once the cake is baked and slightly cooled, spread the streusel topping evenly over the surface.

9. Optional Caramelized Finish:

• If you’d like to add a caramelized finish, sprinkle the granulated sugar evenly over the top. Use a kitchen torch to carefully melt and caramelize the sugar, or place the cake under the broiler for 1-2 minutes, watching closely to avoid burning.

10. Serve:

• Let the cake stand for about 10 minutes before slicing and serving. Enjoy warm or at room temperature.

Tips & Variations:

• Use Quick Oats: In a pinch, you can use quick oats instead of old-fashioned oats. The texture will be slightly different but still delicious.
• Add Spices: If you love spice, add a pinch of nutmeg or ginger to the cake batter for extra warmth.
• Nuts: Swap out the pecans for walnuts or almonds in the topping for a different flavor.
• Coconut-Free: If you’re not a fan of coconut, omit it from the topping and add an extra ¼ cup of chopped pecans.

This Oatmeal Cake is a perfect combination of soft, moist cake and a rich, sweet topping. It’s easy to make but impressive enough for special occasions, and the optional caramelized sugar adds an extra wow factor!