This lazy daisy cake works well when you’re in a rush. Once you make the oatmeal, it only takes another five minutes to combine all the ingredients. Then just pop it in the oven to get a simple, made-from-scratch dessert.
Author:Addie Gundry
Prep Time:25 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes
Yield:Serves 9
Category:Bakery
Ingredients
Scale
Cake
1 cup quick- cooking oats
1 1/4 cups boiling water
8 tablespoons (1 stick) unsalted butter, softened
1 cup granulated sugar
1 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla bean paste or vanilla extract
1 1/2 cups all- purpose flour, plus extra for the pan
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/4 teaspoon ground nutmeg
Caramel Frosting
1 1/2 cups packed light brown sugar
3/4 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon vanilla bean paste or vanilla extract
1/2 cup shredded sweetened coconut
1/2 cup chopped pecans
Instructions
Preheat the oven to 350 degrees F. Grease and flour a 9-inch square baking dish.
For the cake: Place the oatmeal in a small bowl and pour the boiling water over the oats. Cover and let stand for 20 minutes.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter for 1 to 2 minutes on medium speed until light. Add the granulated sugar and brown sugar a bit at a time, beating until incorporated and the mixture is light and fluffy. Add the eggs, vanilla, and oats and beat until combined. On low speed, beat in the flour, baking soda, cinnamon, salt, and nutmeg until combined.
Pour into the baking dish. Bake for 45 to 55 minutes or until the cake is golden and a toothpick inserted in the center comes out clean. Let cool for 10 minutes in the pan. Then invert onto a serving plate to cool completely.
For the caramel frosting: In a large saucepan, combine the brown sugar and cream. Cook over medium-low heat until the mixture comes to a low boil. Continue to cook until the mixture is thickened, about 10 minutes, stirring constantly.
Remove from the heat and stir in the butter and vanilla. Let the frosting cool. It will thicken more as it cools. With a wire whisk, beat the frosting to a smooth consistency and spread over the top of the cake. Sprinkle with the coconut and pecans. Slice and serve.
