A Southern Grace: worthy of a double take

May 1, 2015

worthy of a double take

Yum

Six years ago, I featured this cake. SIX YEARS. Where does the time go?


I try not to repeat recipes on the blog, but after six years, I thought it'd be okay to bring back a cake that deserves a lot of attention and is certainly awesome enough for a place in your regular dessert rotation. It's delicious, it's not terribly unhealthy, it keeps well, and it's easy to make using ingredients your probably keep on hand--these are all things that I consider when I'm deciding whether or not a dessert is worthy of making again, especially when I need some form of cake to commemorate a couple of birthdays. Those only come around once a year, you know.

I've tweaked the recipe just a little bit in the past six years, and those changes are reflected below. I've tried other alterations too, including soaking the oats in hot applesauce and cutting back the sugar or soaking them in a combination of milk and water. While those attempts were not bad by any definition of the word, I think I still prefer the version made with just plain ol' hot H2O.

...to me and my very significant other.

Other twists you might enjoy, including one I now regularly include, are adding nuts to the broiled topping (pecans are my choice, but almonds or walnuts would be tasty too), mixing some coconut into the cake batter itself, replacing half of the butter in the batter with coconut oil, and/or making cupcakes (fork-appropriate--that topping gets pretty gooey)(you'll get somewhere between 24 and 30, depending on how full you fill the cups with batter). When all is said and done, though, the simple, straightforward oatmeal cake topped with that lusciously sticky frosting is fine and dandy just as it is.

Yep, lots of things have had big-time changes over the past six years (like, say, my life), but some things haven't...and that's pretty okay fantastic.

Any (and All) Occasion Oatmeal Cake
Makes a 13x9-inch cake
Ingredients:
Cake:
  • 1 cup quick-cooking or rolled oats
  • 1-1/4 cups boiling water
  • 1/2 cup butter, room temperature
  • 1 cup brown sugar, firmly packed
  • 1 cup granulated sugar
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
Coconut Topping:
  • 1/2 cup milk
  • 1 cup brown sugar, firmly packed
  • 1/4 cup butter
  • 1 cup flaked coconut
  • 1/2 cup pecan pieces
Directions:
For the cake, preheat oven to 325 degrees F and grease a 13x9-inch cake pan.
Combine oats and boiling water, stirring to blend well. Let stand 20 minutes.
In a mixing bowl, cream the butter and sugars really well, about 5 minutes.
Add the eggs, vanilla, and cooled oatmeal mixture, beating until well blended.
In a separate bowl, mix together the flour, baking soda, baking powder, salt, and cinnamon.
Add these dry ingredients to the creamed mixture, beating until smooth.
Pour the batter into the prepared pan and bake 30-35 minutes, or until a toothpick inserted into the middle of the cake comes out clean.
While the cake is baking, prepare the topping. Combine the milk, butter, and brown sugar in a small saucepan; bring to a boil, stirring constantly; stir in the coconut and pecans.
When the cake comes out of the oven, poke several holes in it with the tines of a fork and immediately spread the topping over the hot cake. Turn the broiler on and return the cake to oven for 4 to 5 minutes, or until the coconut is nicely toasted.

15 comments:

Pam said...

It's definitely worthy of a repost! This is one of my very favorite types of cake. YUM.

Natalie @ Obsessive Cooking Disorder said...

goodness, 6 years is a long time! Love the little candle haha. thank you for the recipe :D

Southern comfort food indeed.

PS. One MUST have nuts to make a dessert epic

Amy (Savory Moments) said...

Broiled frosting? This is an epic idea, Grace! What a delicious cake and it's fun to sometimes bring out and refresh those recipes from the past.

Patricia Bacon said...

I love that it's got oatmeal... I can justify eating...I mean, baking... a cake that is good for..(me) people!
Also, the "birfday" thing is precious! lol

Cali @ Cali's Cuisine said...

Oats are my favorite of all the cereal grains because of its cholesterol lowering effects (clinically proven!). Go oats!

Love to see oatmeal in recipes and will add this to my list...

Angie Schneider said...

It looks scrumptious with that coconut pecan topping. And definitely worthy of double take.

Marcela said...

Yes! It looks scrumptious! Definitely worth a double take!

I Wilkerson said...

I think it's actually a good idea to repeat something that may be getting lost in the archives. Been debating this a bit myself. Might be worth it just to get rid of some of my horrible early pictures ;-)

Bianca @ Confessions of a Chocoholic said...

I love the idea of adding coconut in the batter! And yes, this cake is definitely worth reporting!

lisa is cooking said...

Happy Birthday! I love looking back at how recipes have evolved in my kitchen. This one is definitely tried and true. The frosting sounds so good!

Lorraine @ Not Quite Nigella said...

We've been trying to eat more oats lately, especially as it has been getting colder so this comes when we have a big bag of them! And although I've been reading your blog for years I liked the reminder of this recipe! :D

Katerina said...

I love the oats in it! You did the right thing bringing it in the surface again!

Joanne said...

Having a cake stand-by recipe like this is never a bad thing!

Big Rigs 'n Lil' Cookies said...

I always love what you do with oatmeal! Not sure my hips do, but who cares what they think!

Macaroni and Cheesecake said...

This looks wonderful! i'm so glad you've reposted this!