Lazy Daisy Oatmeal Cake

Lazy Daisy Oatmeal Cake

from southernliving.com
Dessert
155 min
12 servings

Lazy daisy oatmeal cake features a brilliant broiled topping unlike anything you've likely had before. Folks will enjoy this surprising old-fashioned cake more than many other desserts.

Ingredients

  • vegetable shortening, for greasing pans
  • 1 ¼ cupsboiling water
  • 1 cupuncooked old-fashioned regular rolled oats
  • 1 ½ cups(about 6 ⅜ oz.) all-purpose flour, plus more for pan
  • 1 teaspoonbaking soda
  • 1 teaspoonground cinnamon
  • ½ teaspoonground nutmeg
  • ½ teaspoonkosher salt
  • ½ cupsalted butter, softened
  • 1 cupgranulated sugar
  • 1 cuppacked light brown sugar
  • 2 teaspoonsvanilla extract
  • 2 largeeggs, at room temperature
  • 6 tablespoonssalted butter
  • 1 cuppacked light brown sugar
  • 6 tablespoonscanned evaporated milk
  • 1 ½ cupssweetened flaked coconut
  • ¾ cuptoasted chopped pecans

Directions

  1. 1

    Gather all ingredients.

  2. 2

    Prepare the Cake: Preheat oven to 350°F. Grease (with shortening) and flour a 13- x 9-inch broiler-safe baking pan.

  3. 3

    Stir together boiling water and rolled oats in a small heatproof bowl; let stand until room temperature, about 30 minutes, stirring occasionally to soften oats.

  4. 4

    Meanwhile, whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Beat butter, granulated sugar, brown sugar, and vanilla in bowl of a stand mixer fitted with a paddle attachment on high speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 2 additions, beating on low speed until just combined. Beat in oatmeal mixture on low speed until just combined.

  5. 5

    Scrape bowl, and stir well with a rubber spatula. Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan on a wire rack 10 minutes. (The cake should be warm, but not hot when topping is added.) Increase oven temperature to broil.

  6. 6

    While the cake cools, prepare the Topping: Bring butter, brown sugar, and milk to a simmer in a medium saucepan over medium-high, stirring to melt butter. Cook, stirring constantly, 1 minute. Remove from heat, and stir in coconut and nuts.

  7. 7

    Immediately spread topping over warm cake. Broil on center rack in preheated oven until topping bubbles and begins to brown, 2 to 3 minutes. (Watch cake carefully to avoid scorching.) Cool cake to room temperature, about 1 hour. Store at room temperature an airtight container or wrapped in plastic wrap up to 4 days.