CARAMEL PECAN OATMEAL CAKE
I am going to give the ingredients for two different sizes of cake. The first will be for a 9 x 13 and the second list for a single 9 square inch cake.
When my daughter was in competive swimming she often made this cake to take to swim practice to be eaten afterwards. She NEVER came home with any leftovers. One boy who hated coconut absolutely devoured this cake.
List of Ingredients
- 3 Cups----1 1/2 cups water
- 2 cups----1 cup rolled oats
- 1 cup----1/2 cup butter or margarine
- 2 cups----1 cup white sugar
- 2 cups----1 cup brown sugar
- 4 Tablespoons----2 Tablespoons molasses
- 4 eggs----2 eggs
- 3 cups----1 1/2 cups flour
- 2 teaspoons----1 teaspoon soda
- 2 teaspoons----1 teaspoons cinnamon
- 1 teaspoon----1/2 teaspppon salt
- 1/2 teaspoon---1/4 teaspoon nutmeg
Instructions
- Bring water to a boil. Place oats in a bowl and pour the water over the oats. Let cool to lukewarm.
- In another bowl beat the butter until creamy and gradually add the sugars, beating well. Mix in the molasses, eggs and oat mixture. .
- Stir together the flour, soda, cinnamon, salt, and nutmeg. Add to creamed mixture and beat until smooth. Turn into a greased 9 x 13 or one 9 inch greased pan. Bake 350 degrees for 40 to 50 minutes or until top springs back.
- Remove from oven and spread on the caramel topping. Place about 4 inches under a broiler and broil until topping turns brown (about 5 minutes). Cool.
- CARAMEL TOPPING
Place in a sauce pan
12 tablespoons----6 tablespoons butter or margarine
1 1/2 cups----3/4 cup brown sugar
6 tablespoons----3 tablespoons cream or milk
2 cups----1 cup flaked coconut
2 cups----1 cup chopped pecans
Heat in sauce pan the butter, sugars, and milk until butter is melted. Add the coconut and pecans. Spread mixture over cake and broil as directed.
Final Comments
I think this type of cake has also been called a Lazy Daisy Cake.
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