Description
Lazy Day Oatmeal Cake is a moist, flavorful dessert featuring soaked old-fashioned oats blended into a spiced batter and topped with a rich coconut and pecan topping. Its simplicity and comforting textures make it perfect for an easy treat that improves in flavor the next day.
Ingredients
Scale
Cake
- 1 cup old-fashioned oats
- 1 1/4 cups boiling water
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
Topping
- 1/2 cup unsalted butter
- 2/3 cup brown sugar
- 1/4 cup milk
- 1 cup sweetened shredded coconut
- 1/2 cup chopped pecans (optional)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the oats: Pour boiling water over the old-fashioned oats in a bowl and let them soak for 20 minutes to soften, allowing the oats to absorb the water and become tender.
- Cream butter and sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which incorporates air and creates a smooth texture.
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, for a smooth batter.
- Combine oats with wet mixture: Stir the soaked oats into the creamed mixture until evenly distributed.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg to evenly distribute the leavening and spices.
- Incorporate dry into wet: Gradually add the dry ingredients to the wet oat mixture, mixing gently until just combined to avoid overmixing which could toughen the cake.
- Bake the cake: Pour the batter into a greased 9×13-inch baking pan and bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Prepare the topping: While the cake bakes, melt butter in a saucepan over medium heat. Stir in brown sugar and milk, then add shredded coconut, chopped pecans if using, and vanilla extract. Remove from heat once combined.
- Top and broil: When the cake finishes baking, remove it from the oven and immediately spread the warm topping evenly over the surface. Turn on the oven broiler and broil the cake for 1 to 2 minutes, watching closely, until the topping is bubbly and golden brown.
- Cool and serve: Allow the cake to cool slightly before slicing and serving to let the topping set a bit and the flavors meld.
Notes
- This cake is very moist and will taste even better the next day as the flavors develop.
- Store covered at room temperature for up to 3 days or refrigerate to extend shelf life.
- For a nut-free version, omit the pecans from the topping.
