A broiled topping and maraschino cherries give this moist oatmeal cake an old-fashioned flavor.
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1 1/4 cups boiling water
1 cup uncooked old-fashioned oats
3/4 cup sugar
3/4 cup firmly packed brown sugar
1/2 cup Land O Lakes® Butter, softened
2 large Land O Lakes® Eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 (10-ounce) jar (3/4 cup) maraschino cherries, drained, chopped
1 1/4 cups sweetened flaked coconut
1/2 cup firmly packed brown sugar
1/3 cup Land O Lakes® Butter, melted
1/3 cup Land O Lakes® Half & Half
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.
Stir together boiling water and oats in bowl; set aside.
Combine sugar, brown sugar and 1/2 cup butter in bowl. Beat at medium speed, scraping bowl occasionally, until well mixed. Beat in eggs until smooth. Add oatmeal mixture and all remaining cake ingredients except maraschino cherries. Beat at low speed until well mixed. Stir in cherries.
Pour batter into prepared pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Remove from oven.
Combine all topping ingredients in bowl. Spread over hot cake. Broil 4 to 5 inches from heat, watching closely, 2-4 minutes or until bubbly and lightly browned. Serve warm or cool. Dollop with whipped cream, if desired.
For easier cutting, use knife dipped in hot water.
Whether you go for the crumb cake, shortbread or pie, this assortment of goodies will add lots of life to that bowlful of cherries.