Irish Oatmeal Cake

180

By Ashton Swank

Prep Time:

20m

Bake/Cook Time:

35m

Yield:

12 slices

Irish Oatmeal Cakes have been around since the 1960's, and for good reason. Magic happens when you combine oatmeal, butter, and brown sugar in this tasty cake. Baked in a 9 x 13 cake pan and topped with a caramel, pecan and coconut topping, this quick and easy sheet cake recipe has earned its reputation.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Light Brown Sugar Poly Bag

Ingredients

Irish Oatmeal Cake

1 1/4 cups boiling water
1 cup old-fashioned oatmeal
1/2 cup unsalted butter
1 cup Imperial Sugar Extra Fine Granulated Sugar
1 cup Imperial Sugar Light Brown Sugar
2 eggs
1 1/2 cups all-purpose flour*
1 teaspoon baking soda
2 teaspoons cinnamon

Topping

1/4 cup unsalted butter
1/4 cup evaporated milk
1 cup Imperial Sugar Light Brown Sugar
1/2 teaspoon vanilla
1/2 cup coconut
1/2 cup walnuts or pecans

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350ºF. Grease a 9 x 13-inch cake dish.
Add oatmeal and butter to a medium bowl. Pour boiling water over top and cover with a kitchen towel or lid. Let sit for 20 minutes.
Add sugar, brown sugar, and eggs to bowl.
In a separate bowl, mix together flour, baking soda, and cinnamon. Add dry ingredients to bowl with vanilla and mix to form batter.
Pour batter into prepared baking dish. Bake for 35 minutes, until toothpick inserted comes out clean.
Make topping by combining butter, evaporated milk, brown sugar, and vanilla in a saucepan over medium-high heat. Boil for 2 minutes. Pour over cake while still hot, then sprinkle on coconut and pecans.
You can eat and serve right away, but it's really best if you let cake cool and allow topping to soak into cake first.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ashton Swank @somethingswanky.

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