Oatmeal Cake with Streusel (Print Version)
# Ingredients:
→ Cake Ingredients
01 -
1 & 1/2 cups hot whole milk
02 -
1 cup old fashioned rolled oats
03 -
1 & 1/3 cups all-purpose flour, spooned and leveled
04 -
1 teaspoon cinnamon
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1 teaspoon baking soda
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1/2 teaspoon coarse salt
07 -
1/2 cup unsalted butter, at room temperature
08 -
1 cup brown sugar
09 -
1 cup granulated sugar
10 -
2 large eggs
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1 teaspoon vanilla
→ Streusel Topping
12 -
1/2 cup unsalted butter
13 -
1 cup brown sugar
14 -
1 tablespoon whole milk
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1 cup unsweetened coconut flakes
16 -
1/2 cup finely chopped pecans
17 -
1/4 cup granulated sugar (optional)
# Instructions:
01 -
Preheat the oven to 350°F. Coat a 9x13-inch baking dish with nonstick cooking spray.
02 -
In a medium bowl, combine the hot milk and the oats; allow to soak while you prepare the remaining ingredients.
03 -
In another medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
04 -
In a large bowl with an electric mixer, cream together the butter and both sugars. Beat in the eggs and vanilla.
05 -
Add half of the flour mixture to the creamed butter mixture, followed by the soaked oats (including any liquid), then the remaining flour mixture, mixing between additions.
06 -
Pour into the prepared baking dish and bake until set, about 35-40 minutes.
07 -
For the topping, combine butter, brown sugar, and milk in a saucepan. Bring to a boil while stirring. Once the sugar is dissolved, remove from heat. Stir in the coconut and pecans until evenly combined.
08 -
Spread the topping mixture evenly over the baked cake.
09 -
Optionally, sprinkle granulated sugar evenly on the cake topping. Use a kitchen torch to caramelize the sugar or place under a broiler for 1-2 minutes until caramelized.
10 -
Let the cake stand for about 10 minutes before slicing and serving.
# Notes:
01 -
Feel free to add 1/4 cup raisins to the batter. Pecans can be substituted with walnuts or omitted. Coconut can also be left out if preferred.