This cake is SO delicious, found it over 10 years ago and every fall when the weather turns colder and we have friends over for brunch or dessert, this is the recipe I go to first. It never fails to get rave reviews.
Super moist, not too sweet, becomes even better one and two days later. With all that oatmeal it must be healthy (she tells herself while cutting a second piece)…..Enjoy!
Praline Oatmeal Cake — Serves 12
1/2 c. butter
1 1/2 c. boiling water
1 c. quick-cook oatmeal
1 c. firmly packed brown sugar
1 c. white sugar
2 c. sifted all-purpose flour (can substitute part whole wheat pastry flour)
1 t. baking soda
1/2 t. salt
Let butter and eggs warm to room temperature. Combine boiling water and oatmeal in a large bowl. Let stand 15 minutes. Add the butter, eggs, brown and white sugars, flour, baking soda and salt to the oatmeal mixture. Beat at medium speed with electric mixer for 2 minutes. Pour into a greased and floured 13x9x2 baking pan. Bake at 325 for 45 minutes. Remove from oven. Turn heat to broil. Spread cake with Praline Topping (below). Place 5 inches from broiler and broil 2-3 minutes until bubbly (watch carefully so it doesn’t burn.)
Praline Topping: Combine 3/4 c. firmly packed brown sugar, 3 T. soft butter, 2 T. heavy cream and 3/4 c. chopped pecans or walnuts in a bowl.