Oatmeal Cake

olivesnthyme.com 

Oatmeal cake is a deliciously cozy, soft, fluffy and moist old fashioned oatmeal cake topped with a decadent caramelized brown sugar coconut and pecan frosting.

olivesnthyme.com 

Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.

Step 1:  

Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.

Step 2:  

Add the rolled oats in a large mixing bowl. Pour boiling milk or water on top of the oats. Allow the oats to sit and soak in the liquid for about 20 minutes.

Step 3:  

In another large bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt together until well combined.

Step 4:  

In the bowl of a stand mixer fitted with paddle attachment, cream the butter, sugar and light brown sugar together for about 3 - 4 minutes or until well combined. Turn the mixer down to low. Mix in the eggs and vanilla extract. Add the dry ingredients to the wet, alternating with the soaked oats (including all the liquid from the oats) in this order: dry, oats, dry, oats, dry.

Step 5:  

Pour the oatmeal spice cake batter into the prepared pan. Bake the oatmeal cake for about 35 - 40 minutes or until a toothpick inserted into the center of the cake comes out with a few moist crumbs. Cool the cake in the pan.

Step 6:  

Make the coconut pecan frosting. Evenly spread the topping on top of the warm cake. Allow the topping to set for about 10 - 20 minutes, slice and enjoy.

Step 7:  

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