“What is an oatmeal cake,” you ask? You could think of this as a pecan roll but in cake form. Or, you could think of this as an apple-cinnamon cake but without the apples. Or, you could think of this as a sticky toffee date cake, but without the dates. That’s what this Oatmeal Snacking Cake is!
This Oatmeal Snacking Cake recipe comes from my mother’s famous “orange cookbook” that she gifted me last Christmas and is one of my favorite snack cakes while growing up. (Want to know the origin of the famous orange cookbook? Find out at: Honey Bun Bars). Being a sheet cake, it serves a crowd. Alternatively, you can cut this into individual pieces and freeze them wrapped tightly in plastic wrap. With a quick thaw you can enjoy a piece anytime the mood strikes!
Arliano Update (Aggiornamento Arliano):
Solar panels have been installed and the roof tiles were replaced on our rental house. A few roof problems were discovered, but nothing with astronomical costs, thankfully. Enough extra costs, though, that I’ve reconsidered an upcoming birthday get-away to cover the costs. Priorities, right? Adulting is hard!
Inside the house, a couple of walls were knocked out to open up and better use the space. All the windows have been removed to make way for the new ones, and doors are being moved and heightened. We also had a non-working fireplace removed. It’s great to see all the activity and transformation.
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Mom's Oatmeal Snacking Cake
Ingredients
- 1 + 1/2 cups (355 ml) boiling water
- 1 cup (81 grams) quick or regular raw oats
- 1/2 cup (113 grams) unsalted butter, room temperature
- 1 cup (200 grams) regular white sugar
- 1 cup (213) light or dark brown sugar
- 1 + 1/3 cups (174 grams) all purpose flour
- 2 large eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher or fine sea salt ___________________________
- 6 tablespoons (85 grams) unsalted butter, melted
- 1 cup (4 ounces) chopped pecans
- 1/2 cup (100 grams) regular white sugar
- 1/4 cup (60 ml) EVAPORATED milk (Note: NOT condensed milk!)
Cake
Cake Topping
Directions
- Pre-heat the oven to 350F (180C) with the rack in the center of the oven
- Grease a 13-inch X 9-inch (33 cm X 23 cm) baking pan and set it aside. Greasing may be done with a spray oil, brushed oil, or butter
- In a large mixing bowl, pour boiling water over the raw oats and the 1/2 cup room temperature butter and let sit until the butter melts
- Add the white and brown sugars and eggs to the bowl with the oats and butter and stir. Add the dry ingredients (flour, salt, baking soda and cinnamon) and stir just until everything is well incorporated. This is the cake batter
- Pour the cake batter into the greased 13 X 9 baking pan and bake for 30 minutes
- While the cake is baking, prepare the topping by combing all the cake topping ingredients in a bowl
- As soon as the cake is done (toothpick inserted comes out clean), removed the cake from the oven switch the oven to BROIL mode. Using oven mitts, move the rack to the upper third of the oven
- Carefully spread the cake topping over the still very hot cake (use an oven mitt if you need to touch the cake pan). I find this is easiest to do by spooning dollops of the topping all over the cake, then gently spreading it with the back of a spoon
- Using oven mitts, return the cake to the oven until the topping bubbles and slightly browns (This should only take a couple of minutes, maximum, so keep a very careful eye on it so it doesn’t burn.). Let the cake cool completely before serving. It’s great as-is, or with vanilla ice cream, whipped cream, or a dollop of plain yogurt
Greg Nelson Cooks 
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