Oatmeal Cake

Ever broiled a cake before? Me neither–that is, until yesterday when I made this piece of deliciousness for my man.

A moist and scrumptious oatmeal cake with coconut on top.

And I should have been a little more specific–you actually bake the cake and then broil the topping.

We found the recipe for this in a Penzey’s Spice catalog. Other than selling amazing spices, their catalogs also boast great recipes. ( Our most recent one had this recipe in it, and I discovered that my husband had earmarked the page. I figured he was going to try making it soon, but surprised him by making it yesterday as a token of my appreciation for all he does (which is a lot). It was a big hit, especially with my older boys. In fact, I took the pictures of this piece today while there was still some around!

Oatmeal Cake

  • 1 C oats
  • 1 1/4 C boiling water
  • 1/2 C softened butter
  • 1 C sugar
  • 1 C packed light brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • 1 1/2 C flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon


  • 1/4 C softened butter
  • 1/4 C heavy cream (I used just milk and it was fine)
  • 1 C packed light brown sugar
  • 1 C shredded coconut

Preheat oven to 350. Grease a 9×13 pan that will hold up well during the broiling. Combine the oats with boiling water and let sit for @10 minutes. In a separate bowl, cream the butter and sugars together, and then add to the oat mixture. Add in the eggs and vanilla. In another bowl, combine the flour, baking soda, salt , and cinnamon. Gradually add to the oat mixture and mix well. Pour into pan and bake for 30-35 minutes. Take out and then preheat the broiler. In a bowl, combine all of the topping ingredients and mix well. Pour and spread over the top of the warm cake. Place in oven directly under broiler. Broil for 2-4 minutes, or until cake top is lightly browned.

5 thoughts on “Oatmeal Cake”

    1. Goodness! my mom got a recipe like this years ago & it is a favorite of mine! I add pecan halves to the topping mix; I love what broiling does to the topping – crunchy, gooey, caramelization! This cake is a great dessert, but also DELICIOUS for a morning snack with coffee!

  1. LOVE this cake! It is a hit everywhere I go! However, I am not a fan of coconut, so I replace it with chopped pecans in the icing. It is delicious! I also have used the icing (broiled) on other cake recipes. It does not work as well with cupcakes, but I have had success with the “brownie bar pan”, making small cakes with the broiled icing. Good luck! It’s worth the effort!

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