Old-Fashioned Oatmeal Cake with Broiled Coconut Pecan Topping (Lazy Daisy Cake)

Why you’ll love it

• Super moist: the soaked oats keep the cake tender for days.
• Irresistible topping: buttery coconut and pecans broiled until golden and crunchy.
• Easy and economical: one 9×13 pan, pantry ingredients and about $0.70 a square.

Quick facts

Ingredients

For the cake

• 1 cup (90 g) old-fashioned rolled oats
• 1 1/4 cups (300 ml) boiling water
• 1/2 cup (113 g) unsalted butter, softened, plus more for the pan
• 1 cup (200 g) granulated sugar
• 1 cup (200 g) packed light brown sugar
• 2 large eggs, at room temperature
• 1 tsp pure vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 tsp fine salt

For the broiled topping

• 6 tbsp (85 g) unsalted butter, melted
• 2/3 cup (135 g) packed light brown sugar
• 1/4 cup (60 ml) evaporated milk, heavy cream or half-and-half
• 1 cup (85 g) sweetened shredded coconut
• 3/4 cup (85 g) chopped pecans
• 1/2 tsp pure vanilla extract

Step-by-step method

1. Soak the oats. Put the oats in a medium heatproof bowl, pour the boiling water over them, stir and let them stand 20 minutes, until soft and the water is absorbed.

2. Prepare the oven and pan. Place a rack in the middle of the oven and preheat it to 350°F (175°C). Butter a 9×13-inch (23×33 cm) metal baking pan. Use metal, not glass, because the cake goes under the broiler.

3. Cream the butter and sugars. In a large bowl, beat the butter, granulated sugar and brown sugar with an electric mixer on medium speed for 2 minutes, until well combined and lighter in color. Beat in the eggs one at a time, then the vanilla. Add the soaked oats and beat on low until combined.

4. Add the dry ingredients. In another bowl, whisk the flour, baking soda, cinnamon, nutmeg and salt. Add them to the batter and mix on low speed or fold with a spatula just until no dry flour remains.

5. Bake. Spread the batter evenly in the pan and bake 30 to 35 minutes, until a toothpick inserted in the center comes out clean.

6. Make the topping. While the cake bakes, stir together the melted butter, brown sugar, evaporated milk, coconut, pecans and vanilla in a bowl.

7. Top and broil. When the cake comes out of the oven, move the oven rack so the top of the pan sits about 6 inches (15 cm) below the broiler and turn the broiler to high. Gently drop spoonfuls of topping over the hot cake and spread it into an even layer with an offset spatula. Broil 2 to 3 minutes, watching closely and rotating the pan if needed, until the topping is bubbling and golden brown.

8. Cool and serve. Let the cake cool on a rack at least 30 minutes so the topping sets. Cut into 15 squares and serve warm or at room temperature, plain or with whipped cream or vanilla ice cream.

How to know it is done

The cake is baked when the top is evenly golden, springs back when lightly pressed in the center, the edges begin to pull away from the pan and a toothpick inserted in the center comes out clean or with a few moist crumbs. The topping is ready when it is bubbling across the whole surface and the coconut tips are golden brown; take it out right away, because it can go from golden to burned in less than a minute.

Tips for the best result

• Use old-fashioned rolled oats; quick oats work, but steel-cut oats will not soften enough.
• Let the oats soak the full 20 minutes so the cake is moist and smooth, not chewy.
• Mix the flour in gently; overmixing makes the cake dense.
• Spread the topping while the cake is hot so it melts slightly into the surface.
• Never walk away from the broiler, and always use a metal pan, because glass dishes can break under direct broiler heat.

Variations and substitutions

• Walnut topping: use chopped walnuts instead of pecans.
• No coconut: skip the coconut and use 1 1/2 cups (170 g) chopped pecans in the topping.
• With raisins: fold 3/4 cup (110 g) raisins into the batter, as many old church cookbooks do.
• Warmer spice: add 1/2 tsp ground ginger and 1/4 tsp ground cloves to the dry ingredients.
• Maple version: replace the vanilla in the topping with 1/2 tsp maple extract and use 2 tbsp maple syrup in place of 2 tbsp of the evaporated milk.

Make ahead

Oatmeal cake is a great make-ahead dessert. Bake and top it up to 1 day before serving, let it cool completely, then cover the pan tightly and keep it at room temperature. The cake stays moist and the flavors deepen overnight. If you like it warm, heat individual squares in the microwave for 10 to 15 seconds.

Storage and reheating

Keep the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. Bring refrigerated squares to room temperature or warm them in the microwave for 10 to 15 seconds. To freeze, wrap individual squares tightly in plastic wrap and foil and freeze for up to 2 months; thaw at room temperature for about 1 hour.