Oatmeal Cake
This cake is the gem of the picnic buffet! It is perfect for Spring gatherings, it travels well, and is even better when made the day before. Bold, rich vanilla flavors like Sri Lanka V. planifolia will shine beautifully in this caramelly, nutty, decadent dessert. Give it a try--it's truly a family favorite!
Cake
- 1 1/2 cups boiling water
- 1/2 cup butter
- 1 1/4 cup uncooked rolled oats
- 2 tsp. vanilla extract
- 1 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 1/2 cup flour
- 1 tsp. salt
- 1 tsp. cinnamon
- 1 tsp. vanilla powder (if you don't have vanilla powder, increase the vanilla extract by 1 teaspoon)
- 2 tsp. white vinegar
- 1 tsp. baking soda
Pour boiling water over butter and oatmeal. Let sit for 20 minutes. Add remaining ingredients, except topping ingredients. Pour into a greased metal 9x13 pan or square cake pan. We suggest metal because this cake will go under the broiler later. Bake 350 Degrees Fahrenheit for 35-40 minutes, until a toothpick inserted near the center comes out clean.
Topping
- 3/4 cup brown sugar
- 6 TBSP softened butter
- 1/4 cup evaporated milk
- 1 cup chopped pecans
- 1 cup shredded coconut
- 1 tsp. vanilla paste
Mix everything together. It will be thick and lumpy. When the cake comes out of the oven, spoon the topping over the top while it is still hot. Place the cake under the broiler on high for 3-5 minutes until the nuts and coconut are toasted, and the butter and brown sugar are bubbly and fragrant. Watch closely, it can burn quickly.