If you’re looking for a delicious and simple cake that tastes like a cookie made from oatmeal and almost frosts themselves, this one is for you. This antique cake called a “Lazy Day Oatmeal Cake” makes it simple by cooking the frosting on top of the cake. A soft coconut, brown sugar, butter, and pour nut topping on top just before you remove the cake from the oven and then quickly broiled until it is melty, moist, crunchy, and golden, that’s it, you frosted your cake. If this is what being a lazy baker means, then I’m all for it.
This cake is a favorite family, and for many years I made it. I have taken this cake to work, meetings, and family events. Most Lazy oatmeal cake recipes have your fundamental vanilla cake in the center, but I wanted to change the oatmeal. Moist rolling oats contribute to the tender crumb nutty taste and chewy feel.
1 c uncooked rolled oats (instant or regular)
1 1/4 cups boiling water
1/2 c of butter or margarine
1 cup granulated sugar
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
For the Toppings:
1/4 c melted butter or 1/4 cup margarine
1/2 cup brown sugar
3 tbsp cream or 3 tbsp milk
3/4 cup flaked coconut
1/3 cup chopped nuts (optional)
1. Soak the oats in boiling water in a shallow bowl for 20 minutes.
2. In the meantime, weigh butter and sugar in the beater cup and beat until warm.
3. Beat in Vanilla and Eggs.
4. Sift and measure flour, sift with the soda and spices again.
5. By that time, the oats are getting wet and cool
6. Remove beaters and fold in soaked oats from the creamed mixture.
7. Sift mixture of flour over and fold in.
8. Turn in a 9′′ buttered pan and bake 40-50 minutes at 350 ° F.
9. Mix all topping ingredients
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