Lazy Daisy Oatmeal Cake

This cake was so very popular in the 1960s. Since retro is "in" I think it is time to bring it back in to fashion. This is a fairly dense and moist cake and the broiled frosting is so good you may find it hard to resist pulling off bits and eating it like candy. I usually bake with butter, which would probably work just as well in the cake, but the original recipe calls for margarine.

Lazy Daisy Oatmeal Cake

2 1/4 cup boiling water

1-1/2 cup Quick Quaker oats

3/4 cup margarine

1-1/2 cup sugar

1-1/2 cup brown sugar

1-1/2 tsp vanilla

3 eggs

2 1/4 cup flour

1-1/2 tsp soda

3/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

Preheat oven to 350° Fahrenheit.  Grease and flour a 13 x 9 x 2 pan.  Pour boiling water over oats and let stand while preparing the rest of the cake.

Cream margarine, sugars and vanilla until smooth.  Add eggs and mix by hand until light and airy.  Sift flour, soda, salt, cinnamon and nutmeg.  Mix oatmeal into creamed mixture, then add sifted ingredients and mix well. Pour into prepared pan and bake 50 to 55 minutes.  Spread with Nutty Coconut Frosting.

Nutty Coconut Frosting

1/2 cup melted butter (1 stick)

1 cup brown sugar

6 Tbs milk

1 cup chopped nuts

1-1/2 cup shredded coconut

Mix butter, brown sugar and milk in small saucepan; bring to boil.  Remove from heat, add nuts and coconut.  Spread over oatmeal cake while still hot, then broil until frosting is browned and bubbly.


Mom in Olympia, WA, ca 1949