Oatmeal Cake with Crunchy Topping

Oatmeal Cake with Crunchy Topping
Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 12 servings
  • Prep: 20 mins
  • Cook: 39 mins

Serve this cake the same day it’s made to savor the crunchy topping.


1/2cup (1 stick) butter
1cup packed brown sugar
2 eggs
1teaspoon vanilla extract
1 1/2cups self-rising flour
1teaspoon cinnamon
1/4teaspoon salt
1/2cup mashed banana
1cup cooked oatmeal
1/4cup (1/2 stick) butter
1/3cup evaporated milk
1/2cup brown sugar
1/2cup uncooked old-fashioned oats
1/2cup unsweetened coconut flakes
1/2cup chopped walnuts


  1. Preheat oven to 350F. Coat a 9-inch springform pan or a 13 x 9-inch baking dish with cooking spray.
  2. To prepare cake, beat butter until fluffy. Add sugar and beat well. Add eggs, one at a time, and vanilla; beat well. Add flour, cinnamon and salt; beat until just combined. Stir in banana and cooked oatmeal.
  3. Spread batter in pan. Bake about 35 minutes. Remove cake from oven. Heat broiler.
  4. To prepare topping, melt butter in saucepan. Add milk and brown sugar; stir until sugar dissolves. Add oats, coconut and walnuts; stir well. Spread over warm cake. Place under broiler and broil until browned and bubbly, about 4 minutes.

Nutritional Info *per serving

  • Glycemic Load 1
  • Calories 380
  • Fat 19g
  • Saturated Fat 10g
  • Polyunsaturated Fat 3g
  • Monounsaturated Fat 4g
  • Cholesterol 65mg
  • Sodium 380mg
  • Potassium 160mg
  • Carbohydrate 48g
  • Fiber 2g
  • Sugars 29g
  • Protein 5g
  • Trans Fat 0g
  • Vitamin A 8%
  • Vitamin C 2%
  • Calcium 10%
  • Iron 10%