🍰 WTRE Recipe of the Week: Mrs. Herb Merkel’s Oatmeal Cake
Looking for something that hits the spot for both dessert and a cozy weekend breakfast? This week’s featured recipe comes straight from the classic FORE Cookbook, prepared by Jane Baldwin of the Decatur County REMC.
This Oatmeal Cake is the ultimate comfort food. It’s a moist, cinnamon-spiced cake topped with a gooey, broiled coconut and nut crust that is absolutely addictive. Whether you’re serving it warm with a cup of coffee in the morning or as a sweet treat after dinner, it’s a guaranteed crowd-pleaser!
Oatmeal Cake
Submitted by Mrs. Herb Merkel (Batesville, Indiana)
The Cake Ingredients:
- 1 1/3 cups boiling water
- 1 cup rolled oats (quick oats)
- 1/2 cup margarine
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs, beaten
- 1 1/3 cups flour
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
The Topping:
- 6 tablespoons melted margarine
- 1/2 cup brown sugar
- 1/4 cup evaporated milk
- 1 teaspoon vanilla
- 1 cup shredded coconut
- 1/2 cup nuts
Instructions:
- Prep the Oats: Pour the boiling water over the oats and let them stand for 20 minutes.
- Mix the Batter: Cream together the margarine (shortening) and sugars, then add the well-beaten eggs.
- Combine: Stir in the soaked oat mixture. Gradually add the sifted flour, soda, cinnamon, and salt.
- Bake: Pour the batter into a greased 13 x 9 x 2 inch pan. Bake in a 350°F oven for 35-45 minutes.
- Add the Topping: While the cake is hot from the oven, mix all the topping ingredients together and spread evenly over the top.
- Broil: Place the cake under the broiler for a few minutes until the topping is brown and bubbly. (Watch it closely!)
Enjoy a slice of local history! #WTRERecipeOfTheWeek #DecaturCounty #HomeCooking #OatmealCake
