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Oatmeal Cake with Vanilla Sauce

5 from 49 votes
piece of cake on a plate with fork taking a bite out
Old-fashioned oatmeal cake like mom used to make but taken up 10 notches with the tastiest, rich homemade vanilla sauce.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings:12 servings

Ingredients

Oatmeal Cake

  • 1 cup old fashioned rolled oats
  • 1 ¼ cups very hot water
  • 1 ½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • cup finely chopped pecans or walnuts, optional
  • ½ cup butter, at room temperature
  • 1 cup brown sugar
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla

Vanilla Sauce

  • ½ cup butter
  • 1 cup sugar
  • ½ cup heavy whipping cream
  • 2 teaspoons vanilla
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 350 degrees and grease a 9x13 inch baking pan.
  • In a medium bowl combine oats and hot water, stir, let soak while you prepare next steps.
  • In a medium bowl whisk together flour, baking soda, baking powder, salt, cinnamon, and nuts (if including).
  • In a large bowl cream together the butter, brown sugar, and sugar for 2-3 minutes. Mix in the eggs and vanilla.
  • Mix in oatmeal, then mix in dry ingredients just until combined.
  • Spread mixture evenly in prepared pan. Bake for 35 minutes until set and a toothpick inserted in the middle comes out with no wet batter. Allow cake to cool for 15-20 minutes, meanwhile prepare the vanilla sauce.
  • In a thick-bottom medium sauce pan (do not use stainless steel) over medium heat, combine butter, sugar, heavy cream, vanilla, and salt. Stir continuously for about 5 minutes until sauce is thick enough to coat the back of a spoon.
  • Cut cake into squares, drizzle vanilla sauce over the top, and serve.

Nutrition

Calories: 363 kcal, Carbohydrates: 70 g, Protein: 5 g, Fat: 8 g, Saturated Fat: 3 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 2 g, Trans Fat: 1 g, Cholesterol: 44 mg, Sodium: 314 mg, Potassium: 131 mg, Fiber: 1 g, Sugar: 53 g, Vitamin A: 225 IU, Vitamin C: 1 mg, Calcium: 80 mg, Iron: 1 mg
Course: Dessert
Cuisine: American
Author: Tiffany