My mom used to bake this cake when we were little, it was always a big hit! She got it from a quaker oats recipe book, which she has since lost, so thanks for posting this recipe! When baking this cake, I only use dark brown suger (gives it an extra kick of molasses), add a tsp or two of cinammon to the batter (besides the crunch topping) and substitute butter for the shortening and whole wheat flour for the all purpose flour (gives it a nuttier flavor and helps my stomach deal with the oats better). It makes a great breakfast cake!

Reviewed On: Jan. 10, 2008