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Amish Oatmeal Cake

It’s no secret that the Amish have some truly tasty recipes. From whoopie pies to friendship bread their baked goods are particularly enjoyed by just about everyone. There’s a simple goodness to many of these recipes that doesn’t rely on fancy techniques or expensive ingredients to make delicious food.

This Amish oatmeal cake is quite simple to make, yet has such a satisfying texture and flavor that it’s a family favorite. And, the oatmeal and coconut combination makes this a wonderful cake to have for breakfast or brunch.

ingredients for Amish Oatmeal Cake

The cake for this recipe is so easy to make. It’s got brown sugar, cinnamon, quick oats, and vanilla. If this sounds warm and comforting to you then just wait until you see how it’s topped!

After the cake is baked you make spread on a layer of nuts, coconut, and vanilla in a butter and cream sauce. This adds a ton of flavor to the cake, as well as a chewy, crunchy layer that has the perfect amount of bite.

Amish Oatmeal Cake

The recipe calls for pecans for the topping, but you could use almonds or hazelnuts if you had those on hand. I like this recipe because I usually have everything already in the cupboard to make it, especially if I’m flexible on which nuts to use.

It’s a great way to use leftover oatmeal from breakfast, too, which avoids food waste. I do love a thrifty recipe.

Amish Oatmeal Cake

The ease of making this cake has earned it another name: lazy daisy cake. And, it’s so tasty you might just be making this “lazy” cake all the time.

Makes 12-15 squares

20m prep time

38m cook time

298 calories

5
Rated 5 out of 5
Rated by 1 reviewers

Allergens: Milk, Wheat, Gluten, Tree Nuts, Eggs

For the cake:
  • 1 1/2 cups boiling water
  • 1 cup quick oats
  • 1/2 cup butter, softened
  • 1 1/2 cups brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
For the topping:
  • 6 tablespoons butter, melted
  • 2/3 cup brown sugar
  • 1/4 cup heavy cream
  • 1 cup unsweetened coconut flakes or shredded coconut
  • 1 cup chopped pecans
  • 1 teaspoon vanilla extract
Preparation
  1. Preheat oven to 350˚F. Combine water and oatmeal and let sit for 10 minutes.
  2. In a large bowl cream together butter and sugar. Mix in eggs one at a time and then stir in vanilla. Add soaked oatmeal and mix. In a separate bowl combine flour, cinnamon, baking soda, salt, and nutmeg.
  3. Combine wet and dry ingredients and pour into a greased 9"x13" metal or ceramic baking dish. Bake for 30-35 minutes until edges are set and center is still tender.
  4. While cake is baking combine topping ingredients. Remove cake from oven and pour over cake. Return cake to oven and turn oven to broil on low. Bake for 2-3 minutes, watching cake very carefully.
  5. Allow cake to cool for at least 15 minutes then cut into squares to serve.

Recipe adapted from Amish Heritage.

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