Dr Pepper oatmeal cake with a coconut and pecan topping
Servings 16
Author Adapted by Lisa Fain from a Dallas Morning News recipe
Ingredients
Ingredients for the cake:
1 1/4cupsDr Pepper (not diet)
1cuprolled oats (not instant)
1/2cupunsalted butter, room temperature
1/2cupgranulated sugar
1cupbrown sugar
2large eggs, beaten
1/2teaspoonvanilla extract
1 1/2cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonground cinnamon
Pinchof ground allspice
Pinchof ground nutmeg
1/4teaspoonkosher salt
Ingredients for the icing:
1/2cupbutter, melted
1/2cupbrown sugar
1/4cupbuttermilk or half and half
1/4teaspoonground cinnamon
Pinchof salt
1cupshredded coconut
1cuproughly chopped pecans
Instructions
Preheat the oven to 350° F and grease a 9×9 cake pan. (You can also use large cast-iron skillet if you prefer.)
Pour the Dr Pepper over the oats and let it sit for 10 minutes or until the oats are hydrated.
Cream together the butter, granulated sugar and brown sugar until well blended. Add the beaten eggs and vanilla and stir until fluffy. Sift together the flour, baking soda, cinnamon, allspice, nutmeg and kosher salt. Add flour mixture and Dr Pepper and oatmeal to the creamed butter and eggs, and stir until a thick batter is formed.
Pour the cake batter into the pan, and bake uncovered for 35-45 minutes, or until an inserted knife comes out clean.
Ten minutes before the cake is done, make the icing. On low heat, melt the butter, and then stir in the brown sugar, buttermilk, cinnamon, salt, coconut and chopped pecans.
When the cake is done, turn on the broiler. While still warm, spread on top of the cake the icing, and place the iced cake under the broiler for 15-30 seconds are until lightly browned.
Notes
If you’re not a coconut fan, this cake would also be great with a cream cheese frosting. And if you don’t won’t to use Dr Pepper, you can substitute root beer.