Lazy Daisy Oatmeal Cake

12
Servings
60 minutes
Cook Time
Ingredients
Rating

Just like grandma used to make, Lazy Daisy Oatmeal Cake is a warm and gooey old fashion dessert. Whether you’re in the mood for a little nostalgia or a dessert to please a crowd, this oatmeal cake is always a hit.

Ingredients & Instructions

Nutrition Info

Ratings & Reviews

Ingredients

Cake
1 1/4 Cup(s) Boiling Water
1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
5 Tablespoon(s) margarine or butter, softened
1 Cup(s) granulated sugar
1 Cup(s) firmly packed brown sugar
1 Teaspoon(s) vanilla
1 3/4 Cup(s) all-purpose flour
1 Teaspoon(s) Baking Soda
1 Teaspoon(s) ground cinnamon
1/4 Teaspoon(s) ground nutmeg (optional)
1/4 Teaspoon(s) salt (optional)
1 egg or 2 egg whites
Topping
1/2 Cup(s) Shredded coconut
1/2 Cup(s) firmly packed brown sugar
1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
3 Tablespoon(s) fat-free milk
2 Tablespoon(s) margarine or butter, melted

Cooking Instructions

Heat oven to 350°F.
Lightly grease and flour 8 or 9-inch square baking pan.
For cake, pour boiling water over oats in medium bowl; mix well.
In large bowl, beat margarine and sugars until well blended.
Add egg whites and vanilla; beat well.
Add reserved oat mixture and combined flour, baking soda, cinnamon, nutmeg and, if desired, salt; mix well.
Pour batter into pan.
Bake 55 to 65 minutes (8-inch pan) or 50 to 60 minutes (9-inch pan) or until wooden pick inserted in center comes out clean.
Transfer cake in pan to wire rack.
For topping, combine all ingredients in small bowl; mix well.
Spread evenly over top of warm cake.
Broil about 4 inches from heat 1 to 2 minutes or until topping is bubbly.
Watch closely; topping burns easily.
Cool cake in pan on wire rack.
Store tightly covered at room temperature.

Key Products

Quaker® Oats-Old Fashioned

Missing a few ingredients? Find the perfect substitute with what you have on hand.

Ingredient Substitutions

Cooking Instructions

Heat oven to 350°F.
Lightly grease and flour 8 or 9-inch square baking pan.
For cake, pour boiling water over oats in medium bowl; mix well.
In large bowl, beat margarine and sugars until well blended.
Add egg whites and vanilla; beat well.
Add reserved oat mixture and combined flour, baking soda, cinnamon, nutmeg and, if desired, salt; mix well.
Pour batter into pan.
Bake 55 to 65 minutes (8-inch pan) or 50 to 60 minutes (9-inch pan) or until wooden pick inserted in center comes out clean.
Transfer cake in pan to wire rack.
For topping, combine all ingredients in small bowl; mix well.
Spread evenly over top of warm cake.
Broil about 4 inches from heat 1 to 2 minutes or until topping is bubbly.
Watch closely; topping burns easily.
Cool cake in pan on wire rack.
Store tightly covered at room temperature.