Carmela Heard - Carbon County Magazine

Oatmeal Coffee Cake

Carmela Heard's love for baking was taught to her by her Italian mother who was known within her community for her wide variety of traditional homemade desserts.

An oatmeal coffee cake that was always a requested favorite by many of my mother's friends. I hope you find it just as enjoyable.

Ingredients:

Cake
2-½ cups boiling water
3 cups sifted all-purpose flour
2 cups uncooked oatmeal (quick or old fashioned)
2 tsp. baking soda
1 lb. butter, softened
1 tsp. salt
2 cups granulated sugar
1-½ tsp. cinnamon
2 cups firmly-packed brown sugar
½ tsp. nutmeg
2 tsp. vanilla extract
4 eggs

Topping
½ cup butter or margarine, melted
1 cup firmly-packed brown sugar
6 tablespoons half & half or whole milk
2/3 cup chopped nuts (walnuts or pecans)
1-½ cups shredded or flaked coconut
2 tsp. vanilla extract

Directions:

Heat oven to 350°F. Grease and flour a 9X11-inch cake pan and set aside.
In a medium sauce pan,
   a. Bring water to a boil.
   b. Remove pan from stove and add oatmeal.
   c. Cover and let stand 20 minutes.
In a large bowl,
   a. Beat butter until creamy.
   b. Gradually add sugars and beat until fluffy.
   c. Blend in vanilla extract
   d. Add eggs (one at a time).
   e. Add oatmeal mixture; mix well.
In a medium bowl,
a. Sift together flour, baking soda, salt, cinnamon & nuts.
b. Add to creamed mixture; mix well.
Pour batter into well-greased and floured 9x11 baking pan.
Bake in a preheated oven at 350 degrees for 45-50 minutes.
Do not remove cake from pan.
While cake is baking, prepare topping by combining butter, brown sugar, milk, nuts,
coconut and vanilla extract together until smooth.
When cake is removed from oven, immediately spread the topping evenly over the cake.
Set the stove to broil.
Place the cake on the top shelf of the oven and broil until topping becomes bubbly.
Be careful the topping doesn't burn. It cooks quickly so watch it closely and remove promptly when bubbling occurs.

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