Oatmeal cake is a Sunday dinner favorite


By Lou Ann Thompson - Country Cooking



Hello! With fall just around the corner, comfort food is always on my mind. Oh, who am I kidding, it’s always on my mind no matter what time of year it is.

Anyway, this is an old time favorite of mine. I like the solid consistency of this cake and its wonderful flavors. Cinnamon and coconut seem to take center stage in this one. It just seems Fall-like to me.

When you mention that this cake is called “Oatmeal Cake,” most people will give you funny looks but, believe me, once they taste it, it becomes a favorite.

This is a “Sunday dinner worthy dessert.” I served this many times on Mom’s table for our family “Sunday Dinner.”

Oatmeal Cake

-1, 1/4 cup water, boiling

-1 cup oatmeal, old fashioned, uncooked

-1/2 cup butter (room temperature)

-1 cup sugar

-1 cup brown sugar, firmly packed

-2 eggs

-2 teaspoons vanilla

-1, 1/2 cups flour

-1 teaspoon baking Soda

-1, 1/2 teaspoons cinnamon

-1/2 teaspoon salt

-1/4 teaspoon nutmeg

Topping

-1/2 cup butter

-2 cups coconut

-1 cup walnuts (finely chopped)

-1, 1/2 cup brown sugar, firmly packed

-8-10 Tablespoons evaporated milk

Directions

First, preheat oven at 350 degrees Fahrenheit. Pour boiling water over oatmeal and set aside for 20 minutes.

Next, cream butter and sugars, add eggs. Beat well.

Now add vanilla and oatmeal mixture. Add flour, baking soda, salt, cinnamon and nutmeg. Mix well. Put in greased 9-by-13 pan. Bake for 30 minutes or until center is firm and set.

For Topping: Melt butter and add coconut, nuts, brown sugar and milk. Mix well. Frost cake when you take it out of the oven, then broil until the top is brown (watch it carefully so it doesn’t burn). Enjoy!

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By Lou Ann Thompson

Country Cooking