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Lazy Daisy Oatmeal Cake

There’s nothing better than spending a crisp fall afternoon curled up under a blanket with a good book, unless you add a fluffy and moist piece of cake into the picture. Not only does this no‑fuss dessert taste divine, but it’s delicious enough to share while the hero in your novel holds you captive chapter after chapter.
3 / 510 ratings


  • 1-1/4 cups boiling water
  • 1 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • cup butter or margarine, softened
  • 2 cups granulated sugar
  • 2 egg whites or 1 egg
  • 1-3/4 cups all‑purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon or mixed spice
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • Topping:
  • 1/2 cup shredded coconut
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 3 tablespoons low fat‑milk
  • 2 tablespoons butter or margarine, melted

How to make it

  1. Heat oven to 350°F.
  2. Lightly grease and flour 8 or 9‑inch square baking pan.
  3. For cake: pour boiling water over oats in medium bowl; mix well. In large bowl, beat butter and sugar until well blended. Add egg whites; beat well. Add reserved oat mixture and combined flour, baking soda, cinnamon, nutmeg and salt; mix well. Pour batter into pan.
  4. Bake 55 to 65 minutes (8‑inch pan) or 50 to 60 minutes (9‑inch pan) or until wooden pick inserted in centre comes out clean.
  5. Transfer cake in pan to wire rack.
  6. For topping: combine all ingredients in small bowl; mix well. Spread evenly over top of warm cake.
  7. Broil about 4 inches from heat 1 to 2 minutes or until topping is bubbly. Watch closely; topping burns easily.
  8. Cool cake in pan on wire rack. Store tightly covered at room temperature.

Metric Oven Temp: 180°C
Square baking pan: 2 or 2.5 L

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