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Ingredients
| water: 1 1/2 cups (boiling) |
| quick oats: 1 cup |
| all-purpose flour (unsifted): 1 1/2 cups |
| baking soda: 1 tsp |
| ground cinnamon: 2 tsp |
| ground nutmeg: 2 tsp |
| ground cloves: 1/2 tsp |
| unsalted butter: 1/2 cup |
| dark brown sugar (packed): 1 cup |
| granulated sugar: 1 cup |
| eggs: 2 |
| vanilla extract: 1 tsp |
| salted butter: 3 Tbl |
| dark brown sugar (packed): 3/4 cup |
| 2% milk: 3 Tbl |
| eggs: 1 |
| flaked coconut meat: 3/4 cup |
| pecans (chopped): 1/2 cup |
Oatmeal Praline Cake
Credit: AllRecipes
User rating:
"An easy spice cake. An old recipe of my grandmothers."
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Prep Time
50 min -
Cook Time
60 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine boiling water and oats. Stir, then set aside for 40 minutes. Sift together the flour, baking soda, cinnamon, nutmeg and cloves. Set aside.
- In a large bowl, cream together 1/2 cup butter, 1 cup brown sugar and 1 cup white sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the vanilla. Beat in the oat mixture. Gradually beat in the flour mixture. Pour batter into prepared pan.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is baking prepare topping.
- In a medium bowl, cream 3 tablespoons butter and 3/4 cup brown sugar until smooth. Beat in 1 egg and 3 tablespoons milk. Stir in coconut and pecans. Spread over hot cake. Return cake to oven for 10 minutes or until the topping is golden. Cool and cut into squares.