In a large bowl, stir oats into hot water. Cover and set for at least 15 minutes.

Preheat oven to 350 degrees.

In a separate large bowl, sift together all dry ingredients for the batter.

In a medium bowl, beat eggs with softened butter and vanilla extract.

Add wet ingredients to dry ingredients and stir until just blended. Add oatmeal and stir until mixed.

Bake for 30 minutes.

To make the topping, simply stir together all topping ingredients. Spread on cake after the initial 30 minute baking time. Reduce heat to 300 degrees and bake cake with topping for an additional 15 to 20 minutes.


I use a deep 9 x 9 pan and usually have a little batter left over to make one personal muffin for myself.

Mr Breakfast would like to thank BethH for this recipe.

Recipe number 1614. Submitted 1/7/2006.
From History Buff

"Coffee Cake" is so named because it is cake served with coffee. Many coffee cake recipes do not contain coffee, (though some do). Dating back to the seventeenth century Europeans, the idea of a coffee cake came from serving a sweet cake to enjoy with their morning coffee. German, Scandinavian, Dutch and other European immigrants brought their various recipes and introduced coffee cake to early America.

Comment submitted: 12/3/2011 (#13271)



From sw

It's an oatmeal coffee cake, but where's the coffee? It wasn't at all.

Comment submitted: 5/28/2009 (#8183)



From Curious

When I add oatmeal to the other ingredients do I have to add the hot water with too?

Comment submitted: 1/14/2008 (#4380)

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