Oatmeal Cake with Praline Icing

Oatmeal Cake with Coconut Pecan Icing | Olives-n-Okra
Oatmeal cake is an old Southern classic. There are many versions of the recipe; this is one that my aunt gave me.

Serving of Oatmeal Cake | Olives-n-Okra

Oatmeal Cake Recipe
 
Author: 
Nutrition Information
  • Yield: 16
  • Serving size: 102g
  • Calories: 340
  • Fat: 18.0g
  • Saturated fat: 7.1g
  • Trans fat: 0.0g
  • Carbohydrates: 43.9g
  • Sugar: 31.3g
  • Sodium: 213mg
  • Fiber: 1.7g
  • Protein: 3.3g
  • Cholesterol: 37mg
Prep time: 
Cook time: 
Total time: 
Ingredients
For the cake:
  • 1 cup old fashion oats
  • 1 ½ cups boiling water
  • 1 cup brown sugar, packed
  • 1 cup white sugar
  • ½ cup vegetable oil or shortening
  • 2 eggs
  • 1 ½ cups sifted flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
For the icing:
  • 8 tablespoons unsalted butter (or 1 stick)
  • 1 cup brown sugar, packed
  • ¼ cup evaporated milk
  • 1 cup shredded coconut
  • 1 cup chopped pecans
  • 1 teaspoon of vanilla
Instructions
  1. Pre-heat oven to 350°F. Pour boiling water over oats and let stand for about 20 minutes.
  2. In a medium size bowl, combine sugars, oil or shortening, and eggs; mix well. Add oats and mix.
  3. Add flour, soda, baking powder, salt, and cinnamon. Pour into a greased 13 x 9-inch pan. Bake for 30-35 minutes.
  4. In a medium saucepan, add butter, brown sugar, and milk. Boil until thick, about 10 minutes. Stir often. Remove from heat; add coconut, pecans, and vanilla. Pour over cake while warm.

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