Lazy Daisy Oatmeal Cake Recipe with Cinnamon and Raisins

Now this is a nostalgic treat. Lazy Daisy Oatmeal Cake is a classic: a cinnamon- and nutmeg-scented oatmeal cake finished with a crunchy coconut-and-pecan topping. Serve it warm with a scoop of vanilla ice cream for a truly irresistible dessert.

Do you remember this cake? Lazy Daisy Oatmeal Cake appears in many church and community cookbooks from the 1960s through the 1980s. You may see it listed simply as Lazy Daisy Cake or Oatmeal Cake. Its enduring popularity comes from the combination of a tender, spiced cake and a buttery, caramelized coconut-nut topping that toasts beautifully under the broiler.

My #1 tip for making this old-fashioned oatmeal cake

Watch the broiler closely. The topping is broiled briefly to toast the coconut and nuts and to bubble the glaze. It can go from perfectly toasted to burnt in seconds, so stay by the oven while broiling. Also be sure to use a metal pan that is safe under the broiler; ceramic or glass dishes can crack or discolor under intense heat.

Ingredients

This recipe uses quick oats (minute oats). The oats are soaked in boiling water so they soften and blend into the cake batter, giving moisture and texture without obvious flakes. The topping combines brown sugar, cream (or evaporated milk), butter, coconut, and chopped nuts to create a sweet, toasty finish.

• Use quick oats (not old-fashioned rolled oats) for the cake batter.
• Pecans are traditional on top, but walnuts work well as a substitute. If you prefer no coconut, increase the nuts instead.
• Sweetened or unsweetened shredded coconut can be used; unsweetened will be less sweet but still delicious.

How to make Lazy Daisy Oatmeal Cake

The method is straightforward with one important early step: soaking the oats. Combine the quick oats, boiling water, and butter in a bowl and let them sit for about 20 minutes. This softens the oats and melts the butter so the oatmeal blends smoothly into the batter.

While the oats are soaking, whisk together the eggs and both sugars until combined. Add the oatmeal mixture, then fold in the dry ingredients (flour, salt, baking soda, cinnamon, and nutmeg). Pour the batter into a greased 13×9-inch metal pan and bake at 375°F for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

While the cake bakes, make the topping by stirring together heavy cream (or evaporated milk), brown sugar, melted butter, shredded coconut, chopped nuts, and vanilla. Spread this mixture evenly over the hot cake after it comes out of the oven; an offset spatula helps get a smooth, even layer.

Broil the assembled cake on high for 2–3 minutes until the coconut is toasted and the topping is bubbly. Because broiler strength varies, you may need to rotate the pan for even toasting. Let the cake cool until it’s easy to slice, then cut into squares and serve warm with vanilla ice cream or whipped cream.

Variations

There are a few common variations found in vintage cookbooks and family recipes:

• Sour cream topping: Some recipes mix sour cream with sugar and bake it on top of the cake instead of broiling a coconut-nut topping.
• Evaporated milk topping: Combine 1 stick butter, 1 cup brown sugar, 2/3 cup evaporated milk, 1 cup chopped nuts, and 1 cup coconut. Bring to a boil, cook one minute, then spread over the warm cake (no broiling required).
• Chocolate oatmeal cake: Add 1 tablespoon cocoa and 1 cup chocolate chips to the batter, and top with additional chocolate chips and nuts. Bake a little longer (around 40 minutes) at 350°F.

For best results, serve the cake warm with a scoop of vanilla ice cream or a dollop of whipped cream. Leftovers keep well at room temperature for several days if stored in an airtight container, and the cake also freezes well when tightly wrapped.

📖 Recipe

Lazy Daisy Oatmeal Cake Recipe

This old-fashioned oatmeal cake is an oldie but a goodie. Serve warm with a scoop of ice cream.

Prep Time: 15 mins

Cook Time: 35 mins

Total Time: 50 mins

Servings: 15

Calories: 367 kcal

Ingredients

For the cake:

• 1 cup quick oats (minute oats)
• 1¼ cups boiling water
• 1 stick butter (½ cup)
• 2 large eggs
• 1 cup brown sugar
• 1 cup granulated sugar
• 1⅓ cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1½ teaspoons cinnamon
• ½ teaspoon ground nutmeg

For the topping:

• ¼ cup heavy cream (or evaporated milk)
• ¾ cup brown sugar
• 2 tablespoons melted butter
• 1 cup shredded coconut (sweetened or unsweetened)
• ½ cup chopped nuts (pecans or walnuts)
• 1 teaspoon vanilla

Instructions

For the cake:

• Add 1 cup quick oats and 1 stick butter to 1¼ cups boiling water. Let sit 20 minutes.
• Preheat oven to 375°F. Grease a 13×9-inch metal pan.
• In a large bowl, whisk 2 large eggs with 1 cup brown sugar and 1 cup granulated sugar.
• Whisk together 1⅓ cups flour, 1 teaspoon salt, 1 teaspoon baking soda, 1½ teaspoons cinnamon, and ½ teaspoon nutmeg in a separate bowl.
• Stir the oatmeal mixture into the egg/sugar mixture, then fold in the flour mixture.
• Pour into the prepared pan and bake 30–35 minutes, until a toothpick comes out clean.

For the topping:

• While the cake bakes, stir together ¼ cup heavy cream, ¾ cup brown sugar, 2 tablespoons melted butter, 1 cup shredded coconut, ½ cup chopped nuts, and 1 teaspoon vanilla.
• Spread the mixture over the hot cake. Broil on high 2–3 minutes until toasted and bubbling. Watch carefully to avoid burning.
• Let cool until mostly set, slice, and serve warm with ice cream or whipped cream.

Notes

Serve warm with whipped cream or ice cream. Leftovers keep at room temperature in an airtight container for several days, or freeze tightly wrapped for longer storage. See the variations above for sour cream, evaporated milk, or chocolate versions.

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