You are here: Home » Recipes » Oatmeal Cake with Crunchy Topping Oatmeal Cake with Crunchy Topping Kitchen Tested Yield 12 servings Prep 20 mins Cook 39 mins Toss this sweet cake in your lunch bag or enjoy it for breakfast—either way, it's moist and not too sweet. Mark Boughton Photography / styling: Teresa Blackburn PrintEmail Serve this cake the same day it’s made to savor the crunchy topping. Ingredients Cake:1/2 cup (1 stick) butter1 cup packed brown sugar2 eggs1 teaspoon vanilla extract1 1/2 cups self-rising flour1 teaspoon cinnamon1/4 teaspoon salt1/2 cup mashed banana1 cup cooked oatmealTopping:1/4 cup (1/2 stick) butter1/3 cup evaporated milk1/2 cup brown sugar1/2 cup uncooked old-fashioned oats1/2 cup unsweetened coconut flakes1/2 cup chopped walnuts Instructions Preheat oven to 350F. Coat a 9-inch springform pan or a 13 x 9-inch baking dish with cooking spray. 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. Spread batter in pan. Bake about 35 minutes. Remove cake from oven. Heat broiler. 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.