This Oatmeal Cake recipe comes from my fabulous mother-in-law. How many of you can say that about your MIL? Fabulous! Seriously, she has a heart of gold, loves her kids and grandkids more than anything in the world, AND she is a wonderful cook and baker. She also sews, crafts, gardens, and has done lots of DIY projects around her home. (she should start a blog, huh?) I know she will be sharing lots of her recipes here at LJB. What I love about Mom and her cooking is that she is not afraid to try new things. The Raspberry Coffee Cake posted in August was thanks to my mother-in-law trying a new recipe. (go try it if you haven’t yet, it is so good!) So without further adieu, here is one of my mom’s classics……
I think fall is finally here inArizona! I love it when I can open the windows and enjoy the cool breeze and have the aroma of something yummy baking in the oven.
This recipe and I have been together for a long time. You might even consider it vintage. I know it’s been around for years before I even starting making it. This dessert makes for a great fall favorite.
I love the slight smell of cinnamon as it is baking. The secret to this cake is you put the icing on as soon as you take it out of the oven. It gives the cake a sweet, gooey goodness that makes you want for more. I was thinking this recipe probably got its name because when you bite into it you think O-Boy this is delish!
Add a little vanilla bean ice cream on the side and you have a great dessert.
Oh Boy! Oatmeal Cake
- 1 cup quick oats
- 1 ½ cups boiling water
- 1 stick butter
- 1 ½ cups flour
- 1 ½ tsp cinnamon
- 1 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 1 teaspoon baking soda
- ½ teaspoon salt
Preheat oven to 350 degrees.
Soak oatmeal in boiling water for 20 minutes. While the oatmeal is soaking cream the butter, sugar and eggs. In a separate bowl combine the dry ingredients (flour, baking soda, salt and cinnamon). Combine the oatmeal, flour mixture and creamed ingredients and mix well by hand, not mixer. Pour batter in a 9×13 pan and bake for 35 minutes.
- 1 stick butter
- ¾ cup brown sugar
- ¼ cup canned (evaporated) milk
- 1 teaspoon vanilla
- ½ chopped walnuts
- 1 cup coconut
*Start making this icing about 10 minutes before the cake is done.
Put butter, brown sugar and canned milk in pan. Bring to a boil. Remove and add vanilla, nuts and coconut. Put icing on hot cake.