Old-Fashioned Oatmeal Cake & Cupcakes with Coconut Pecan Frosting. Moist, fall-spiced cake packed with flavor & topped, while warm, with perfect frosting. Simply Sated
4 from 8 votes
Print

Old-Fashioned Oatmeal Cake

Moist cake packed with fall flavor & topped with coconut-pecan frosting.
Course Cakes, Cupcakes, Dessert, Frosting
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 -16
Author Susie Gall

Ingredients

  • For Old-Fashioned Oatmeal Cake/Cupcakes:
  • 1 1/4 cups boiling water
  • 1 cup quick oats
  • 1/2 cup 1 stick butter, unsalted, softened
  • 1 cup granulated sugar
  • 1 cup dark brown sugar packed
  • 2 eggs
  • 1 1/3 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 teaspoon apple pie spice
  • 1 teaspoon ground cinnamon
  • -------------------------
  • For Coconut-Pecan Frosting:
  • 1/4 cup plus 2 tablespoons butter unsalted
  • 1/4 cup heavy cream or milk
  • 1/2 cup granulated sugar
  • 1/8 teaspoon kosher salt
  • 1/2 cup coconut toast, if desired
  • 1 cup pecans chopped (toast, if desired)
  • 1 teaspoon vanilla
  • 1/2 teaspoon lemon extract or 1 tablespoon freshly squeezed lemon juice.

Instructions

  1. For the Oatmeal Cake:
  2. Preheat oven to 350F.
  3. Grease and flour an 8"x11.5"x2" pan.
  4. Place oats and butter in a large bowl and pour boiling water over them.. Cover and let stand 20 minutes.
  5. After 20 minutes, add granulated sugar, brown sugar and eggs to oatmeal mixture and stir until well blended.
  6. In another bowl, sift together flour, salt, soda, nutmeg, apple pie spice and cinnamon. Add flour mixture to oatmeal mixture and mix until combined.
  7. Pour mixture into prepared pan and bake at 350F for 40-45 minutes. Cake is done when toothpick inserted in center comes out clean.
  8. *See notes for making cupcakes.
  9. Remove from oven and place on cooling rack.
  10. -------------------------------
  11. For Coconut-Pecan Frosting:
  12. Heat butter, cream, sugar and salt until bubbly. Remove from heat and add coconut, pecans, vanilla and lemon extract. Mix well.
  13. Pour frosting over cake while cake and frosting are warm.
  14. Enjoy!

Recipe Notes

*If making cupcakes: Spray cupcake pans with cooking spray and flour lightly. Fill cupcake tins 2/3 full. Bake 20-25 minutes (depending on size of cupcakes) or until toothpick inserted in the middle of middle cupcake comes out clean. Remove pan from oven and place on cooling rack. Frost with warm frosting while frosting is warm. Makes 12-18 cupcakes.