I've got another installment of Project Vintage Recipes for you: Oatmeal Cake. I chose this recipe because it sounds like the kind of cake that can be unashamedly eaten for breakfast. Or at the very least it sounds like a perfect snacking cake that mommy can eat for breakfast and kids can eat for snack. (I've got to be honest, I save most of my cake for breakfast. It's just so good with a morning cup of coffee.)
The recipe didn't have any cryptic ingredients or instructions, but I still made a few adjustments. I wasn't sure about the "sheet pan" size so I used a 9x9 square pan based on the amount of batter, and the sugar amount seemed like WAY too much for something I wanted to call a snacking cake so I reduced it. I accidentally doubled the cinnamon but I think that proved to be a happy accident. I almost never trust a recipe without salt so I added some (in addition to using salted butter.) I also was not sure what "Pet Milk" was until a quick google search cleared that up for me - it's just evaporated milk. I didn't have any, but I have made broiled toppings in the past that use butter and cream so I just went with that. I also halved the topping because, as I said, I wanted this to be less of an indulgent dessert and more of a simple treat.
This cake is definitely yummy. It's moist and soft and tastes like a hearty spice cake. The oats give it more body ... totally breakfast legitimate. In addition to doubling the cinnamon I might add some nutmeg and ginger and complete the spice cake profile. I'm glad I reduced the sugar because it was certainly sweet enough and would've been cloying with the full amount, especially with the sweet topping.
This would be delicious with a scoop of ice cream for dessert, but I'll probably be having this with a banana and a dollop of peanut butter tomorrow morning with my coffee.
- 1 stick butter, cut into pieces
- 1 cup oats
- 1 1/4 cup boiling water
- 3/4 cup sugar
- 1/2 cup brown sugar
- 2 eggs, lightly beaten
- 1/4 tsp salt
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 1/4 cups flour
- 3 Tbsp butter, melted
- 3 Tbsp heavy cream
- 1/2 cup packed brown sugar
- 1/8 tsp salt
- 1/2 cup coconut, nuts, or both
- In a large bowl, pour the boiling water over the oats and butter. Let sit for 15-20 minutes.
- Preheat oven to 350. Grease a 9 in square pan.
- Add sugars to oat mixture and stir to combine. Add in eggs, stir well. Sprinkle flour, salt, cinnamon, and baking soda over and stir until just combined. Pour into the pan and bake 30-35 min or until set and a tester comes out clean.
- Turn oven broiler on.
- When the cake is done, combine all the topping ingredients and mix well. Spread evenly over the warm cake and stick under broiler until bubbly and lightly browned, 1 - 3 minutes. You'll have to watch this so that it doesn't burn. Remove from oven and let cool.
- The original recipe calls for 1 cup sugar and 1 cup brown sugar but that seemed like way too much for a simple cake. But if you try it, let me know how it is!
- Make it a spice cake by using the full amount of cinnamon, plus 1/4 tsp nutmeg and a 1/4 tsp ginger. Or reduce the cinnamon to 1/2 tsp as the original recipe has it for just a little depth of flavor.
- I always use salted butter because it's what I have on hand.
- The original recipe seems to have about double the topping, which would make this a pretty indulgent treat. If that's what you're going for, double the ingredients!