Oatmeal Cake With Crunchy Topping Recipes

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OLD-FASHIONED OATMEAL CAKE WITH BROILED TOPPING



Old-Fashioned Oatmeal Cake with Broiled Topping image

This delicious oatmeal cake topped with coconut and nuts mixture is perfect for anytime dessert.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h15m

Yield 16

Number Of Ingredients 18

1 1/2 cups quick-cooking oats
1 1/4 cups boiling water
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup packed brown sugar
1/4 cup butter or margarine, melted
3 tablespoons half-and-half or milk
1 cup coconut
1/2 cup chopped nuts

Steps:

  • In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
  • In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
  • Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
  • Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 37 g, TransFat 1/2 g

OUR FAVORITE OATMEAL CAKE



Our Favorite Oatmeal Cake image

This is called "Our Favorite" cake for a reason. Super-moist, cinnamon-scented oatmeal cake is topped with a sweet brown sugar and coconut topping, broiled in the oven to give an addictive crunch.

Provided by Oats Everyday

Categories     Desserts and Baked Delights

Time 1h

Number Of Ingredients 17

1 cup quick oats ((250 ml))
1 1/2 cup water (boiling (375 ml))
1/2 cup butter ((125 ml))
1 cup brown sugar (packed (250 ml))
1 cup sugar ((250 ml))
1 tsp vanilla extract ((5 ml))
2 eggs
1 1/2 cups flour (all-purpose (375 ml))
1 tsp baking powder ((5 ml))
1 tsp baking soda ((5 ml))
1 tsp cinnamon ((5 ml))
1 tsp salt ((5 ml))
6 Tbsp butter (melted (90 ml))
1/2 cup brown sugar (packed (125 ml))
1 tsp vanilla extract ((5 ml))
1/4 cup milk ((60 ml))
1 cup coconut (sweetened, shredded (250 ml))

Steps:

  • Preheat oven to 325°F (160°C). Lightly grease a 9" x 13" baking pan.
  • In a small bowl, combine oats and boiling water. Let stand for 20 minutes.
  • In a large bowl, cream 1/2 cup butter, brown and white sugar. Beat in vanilla and eggs until light and fluffy.
  • Fold in flour, baking powder, baking soda, cinnamon and salt. Fold in oat mixture.
  • Spread batter evenly in pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove cake from oven and turn on broiler
  • For Topping - in a small bowl, combine melted butter, brown sugar, vanilla, and milk, stir in coconut. Spread topping over still-warm cake.
  • Broil, approx. 6" from top element, for 1-2 minutes, or until golden and bubbly.
  • Allow cake to cool 30-60 minutes before serving.

APPLE CRISP WITH OAT TOPPING



Apple Crisp with Oat Topping image

This is the best dessert for the early fall when the sweet and firm apples are just in season. Use the best quality cinnamon you can get and get it from a spice merchant or even a store where you can get it bulk; it does make a difference. Within ten minutes of going in the oven the scent will fill the house and neighbors you loaned things to years ago will return them just to invite themselves in and wonder aloud if there is any left (Note: there isn't). Optional accompaniments would be caramel sauce, ice cream, and whipped cream.

Provided by realnakedchef

Categories     Desserts     Fruit Dessert Recipes     Apple Dessert Recipes

Time 1h

Yield 4

Number Of Ingredients 8

6 apples - peeled, cored, and sliced
2 tablespoons white sugar
½ teaspoon ground cinnamon
1 cup brown sugar
¾ cup old-fashioned oats
¾ cup all-purpose flour
1 teaspoon ground cinnamon
½ cup cold butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
  • Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
  • Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

Nutrition Facts : Calories 618 calories, Carbohydrate 99.3 g, Cholesterol 61 mg, Fat 24.6 g, Fiber 7.6 g, Protein 5.3 g, SaturatedFat 14.8 g, Sodium 177.1 mg, Sugar 63.2 g

OATMEAL CRUMB TOPPING



Oatmeal Crumb Topping image

My sister gave this to me when I wanted something to top a pumpkin dessert. This is fabulous! Can be used for almost any dessert. I have even warmed it and crumbled it over ice cream.

Provided by Small Town Cook

Categories     < 15 Mins

Time 5m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 4

2/3 cup brown sugar
1/2 cup flour
1/2 cup oatmeal
1/3 cup butter, melted

Steps:

  • Melt butter.
  • Add brown sugar, flour and oatmeal.
  • Mix well and sprinkle over favorite dessert.

Nutrition Facts : Calories 370.1, Fat 16.1, SaturatedFat 9.8, Cholesterol 40.6, Sodium 146.1, Carbohydrate 54.8, Fiber 1.4, Sugar 35.8, Protein 3.1

EASY PEACH CRISP WITH OATMEAL CRUMBLE



Easy Peach Crisp with Oatmeal Crumble image

Celebrate the fuzzy peach! Bake this Easy Peach Crisp with Oatmeal Crumble. Sweet, juicy fresh peaches, a tangy bit of lemon juice, a grating of nutmeg and a buttery oatmeal topping. Pure bliss!

Provided by Pat Nyswonger

Categories     Desserts

Time 1h15m

Number Of Ingredients 13

4 pounds ripe peaches, peeled, pitted and sliced into 1/2-inch thick wedges
3/4 cup sugar (175g)
1/4 cup quick-cooking tapioca
1 tablespoon lemon zest
1/4 cup fresh squeezed lemon juice
1 teaspoon almond extract
1 cup dry old-fashioned rolled oats (90g)
2/3 cup all-purpose flour (80g)
3/4 cup brown sugar (175g)
1/2 teaspoon sea salt
1/4 teaspoon freshly grated nutmeg
1/2 cup chopped pecans or walnuts
10 tablespoons butter (1-1/4 cubes), softened

Steps:

  • In a large bowl, add the sliced peaches, sugar, tapioca, lemon zest, lemon juice and almond extract. Toss to combine and let stand for 15 minutes to soften the tapioca. (See Notes on peeling the peaches)
  • Preheat the oven to 350°F and butter a 3-quart ovenproof baking dish. Set a wire rack in a baking sheet and reserve. (See Notes)
  • In another bowl, add the oats, flour, brown sugar, salt, nutmeg and nuts. Combine thoroughly.
  • Using 2 forks or a pastry blender, incorporate the butter into the dry ingredients to a crumbly consistency. Set aside.
  • Add the peaches to the prepared baking dish, sprinkle the topping evenly over the top of the peaches. Set the dish on the wire rack and transfer to the lower third of the preheated oven. Bake for 40-45 minutes or until the topping is lightly browned and the juices begin to bubble at the edges.
  • Remove from the oven and allow to cool for 15 minutes. Serve with vanilla ice cream.

Nutrition Facts : Calories 501 calories, Carbohydrate 78 grams carbohydrates, Cholesterol 38 milligrams cholesterol, Fat 21 grams fat, Fiber 6 grams fiber, Protein 5 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 252 milligrams sodium, Sugar 55 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

OATMEAL CAKE WITH CRUNCHY TOPPING



Oatmeal Cake With Crunchy Topping image

I am not a fan of coconut but left it in the recipe for those who are. Another great recipe from relish mag

Provided by Ceezie

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 15

1/2 cup butter
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups self-rising flour
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup mashed banana
1 cup cooked oatmeal
1/4 cup butter
1/3 cup evaporated milk
1/2 cup brown sugar
1/2 cup uncooked old fashioned oats
1/2 cup unsweetened flaked coconut
1/2 cup chopped walnuts

Steps:

  • Preheat oven to 350°F Coat a 9-inch springform pan or a 13 x 9-inch baking dish with cooking spray.
  • To prepare cake, beat butter until fluffy. Add sugar and beat well. Add eggs, one at a time, and vanilla; beat well. Add flour, cinnamon and salt; beat until just combined. Stir in banana and cooked oatmeal.
  • Spread batter in pan. Bake about 35 minutes. Remove cake from oven. Heat broiler.
  • To prepare topping, melt butter in saucepan. Add milk and brown sugar; stir until sugar dissolves. Add oats, coconut and walnuts; stir well. Spread over warm cake. Place under broiler and broil until browned and bubbly, about 4 minutes.

LAZY DAISY COCONUT OATMEAL CAKE RECIPE



Lazy Daisy Coconut Oatmeal Cake Recipe image

This moist oatmeal snack cake is topped with a brown sugar and coconut icing that's broiled right on top.

Provided by Yvonne Ruperti

Categories     Dessert     Snack     Cakes     Cake

Time 1h

Number Of Ingredients 19

For Cake:
1 cup rolled oats
3/4 cup boiling water
1/2 cup milk
1/2 plus 1/8 teaspoon salt
8 tablespoons (4 ounces) unsalted butter, very soft
1 3/4 cup (12 1/4 ounces) packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
1/2 cup shredded sweetened coconut
1 1/4 cups (6 1/4 ounces) all purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
For Topping:
6 tablespoons (3 ounces) unsalted butter, very soft
3/4 cup (5 1/4 ounces) packed light brown sugar
3 tablespoons milk
2 cups shredded sweetened coconut
1 cup walnuts (or pecans), chopped

Steps:

  • Combine oats, boiling water, and milk; let sit 20 minutes. Adjust oven rack to upper and lower middle position and preheat to 350°F. Grease 9- by 9-inch pan.
  • Add salt, butter, sugar, and vanilla to oat mixture and stir to combine. Stir in eggs and coconut. Add flour, baking soda, and cinnamon to bowl, then stir until completely combined. Pour into prepared pan and bake on middle rack until just set, about 30 minutes.
  • While cake is baking, mix topping in same unwashed bowl: toss butter, brown sugar, milk, coconut, and nuts to form moist crumbs.
  • As soon as cake is baked, remove from oven and spread topping over the top. Return pan to oven and increase heat to broil. Briefly heat until topping melts and coconut is lightly toasted, about 1 minute. Transfer pan to wire rack to cool.

Nutrition Facts : Calories 690 kcal, Carbohydrate 90 g, Cholesterol 90 mg, Fiber 5 g, Protein 7 g, SaturatedFat 19 g, Sodium 397 mg, Sugar 64 g, Fat 35 g, ServingSize make one 9-inch square pan, UnsaturatedFat 0 g

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