Oatmeal Cake
20m prep 30m cook 50m ready
One 13 × 9-inch cake; 16 to 20 servings This sweet, moist cake with its unusual brûléed topping is an excellent potluck companion. Make it a day or two before serving for best flavor. Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease a 13 × 9-inch baking pan.
Ingredients
- 1 cup (100g) old-fashioned rolled oats
- 1 ½ cups (355g) boiling water
- 1 ⅓ cups (165g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon grated or ground nutmeg
- ½ teaspoon salt
- 1 stick (4 oz or 115g) unsalted butter, softened
- 1 cup (200g) sugar
- 1 cup packed (230g) brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 Double recipe Brûléed Icing (opens in new tab)
Let's Cook
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Step 1.
Combine in a medium bowl and let stand for 20 minutes: 1 cup (100g) old-fashioned rolled oats; 1 ½ cups (355g) boiling water
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Step 2.
Meanwhile, whisk together thoroughly in another medium bowl: 1 ⅓ cups (165g) all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; ½ teaspoon grated or ground nutmeg; ½ teaspoon salt
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Step 3.
Beat in a medium bowl, or in a stand mixer with the paddle attachment, on high speed until light and fluffy, 4 to 6 minutes: 1 stick (4 oz or 115g) unsalted butter, softened; 1 cup (200g) sugar; 1 cup packed (230g) brown sugar
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Step 4.
Beat in: 2 large eggs; 1 teaspoon vanilla
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Step 5.
Beat in the oat mixture on low speed, then beat in the flour mixture. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center comes out clean, about 30 minutes.
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Step 6.
Let cool briefly in the pan on a rack. While still warm, ice with: Double recipe Brûléed Icing
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Step 7.
Broil as directed.
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