Just needed to bake something. Something tried and true. Something “autumish”. No that’s not a word, but your get the picture. So I plopped down at the kitchen table and ran through the cake category in my worn out recipe file. When I flipped to the oatmeal cake recipe given to me by my terrific cook cousin Patty, I knew this was the one…..the recipe that would hit the spot on this cool October day. I made a variation, though, which I’ve not tried before. It turned out everyone liked it.
Hope you enjoy it, as well. 🙂
Oatmeal Cake (W/ apples)
Author: Denise
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12-15
A decadent rich buttery cake, especially good in the fall when the apples are ripe off the tree.
Ingredients
- 1½ C boiling water
- 1 C oatmeal
- 1 stick butter
- 2 eggs
- 1 C brown sugar
- 1 C sugar
- 1⅓ C flour
- 1 t soda
- 1 t nutmeg
- ¼ t salt
- (1 apple and ½ C raisins, ¾ t cinnamon if desired)
- For frosting:
- 6 T soft butter
- ½ C brown sugar
- 1 C coconut
- ½ C chopped nuts (I prefer black walnuts or pecans)
- ¼ C evaporated milk
- ½ t vanilla
Instructions
- For Cake:
- Place oatmeal and butter in large mixing bowl and pour boiling water over it. Cover and let stand 20 min. Add eggs and remaining ingredients. Pour into greased 9x13 baking pan. Bake 35-40 minutes or until middle is done. Cool slightly.
- Variation: Line pan with a cored and sliced apple. Add ½ C raisins. Perfect!
- For Frosting:
- Mix all together in mixing bowl. Spread over slightly warm cake. Broil until golden brown, approximately 3-4 min.
- I love serving this cake with vanilla or butter pecan ice cream and just a bit of caramel sauce drizzled over the top.
- Enjoy! 🙂
Build it and they will come!
This recipe keeps really well in the refrigerator, so you can make ahead of company coming.
Oh, my lips are smacking! Thank you for sharing this recipe, Denise! I can’t wait for the aroma filling my home too!
Happy November, when GRATITUDES are so abundant!
Love,
Cath
Hi Cath!!
Thanks for the comment. Agreed……….always so much to be thankful for. This time of year, though, it is so obvious with a bountiful harvest, grand weather and, well, who doesn’t like autumn? It’s just so INVICORATING! The seasons change, new thoughts and memories continue to fill our hearts with grateful…..ness. Love you, Cath!
Denise
Is that just 1 c. Flour or is it 1 1/2 c. Flour ? I know it can not mean. 11 c. LoL. 🙂
Dear Bonnie,
Thanks for commenting on this recipe. I appreciate it!
The recipe actually calls for 1 1/3 C flour. Thank you for catching my type-o. I fixed. Hope you’ll make. It’s a good one. My cousin has the best recipes!