Reviewed: May 13, 2012

Very easy, delicious cake that can be dessert or a sweet breakfast. I halved it and baked in an 8x8 pan, and I used chopped almonds instead of walnuts in the topping since we don't like walnuts.

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Reviewer:

rookiecook

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Sunnyvale, California, USA

Reviewed: Mar. 19, 2012

I used regular milk instead of evaporated but otherwise made the recipe as written. I was a bit worried that the batter was too thick to 'pour' into the pan but it was better once the softened oats were added. This is Delicious... both warm with ice cream or cold!

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Reviewer:

JEWELJETT

Cooking Level: Intermediate

Reviewed: Jan. 21, 2012

This was one of the greatest cakes I've ever tasted. I made it for a party a.d everyone went nuts over this. You couldn't possibly be disappointed. And I didn't make any changes. (drives me NUTS when people say, oh this was five stars, but I changed every other ingredient????....this gives us nothing, people!?)

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Reviewer:

13beans

Reviewed: Jan. 21, 2012

OMG! these are awesome. The broiler worked perfectly. This recipe made 24 nice cupcakes. There was a lot of glaze for this many cupcakes as you can't put a lot on the cupcakes. I'm sure it's perfect for the 9x 13 cake.

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Reviewer:

bonnie524

Reviewed: Sep. 13, 2011

Fantastic cake and so easy to make. It is my son's favorite. He doesn't like coconut so I substituted pecans and he can't get enough of it.

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Reviewer:

Sharon Giesbrecht

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Cooking Level: Professional

Home Town: Shawnigan Lake, British Columbia, Canada

Living In: Cary, North Carolina, USA

Reviewed: Sep. 8, 2011

My whole family liked this cake. The flavor reminds me of fall. The Brulee topping added the perfect sweet, nutty crunch. I always follow the recipe AS WRITTEN the first time I make it so I can accurately rate the recipe. I will definitely make again with a slight cut back in white sugar. I'd like to play around with whole wheat flour, apples, raisins & spices.

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Reviewer:

CHUBBYCHICK

Reviewed: Mar. 29, 2011

We loved this cake! I had some muesli/granola on hand so used that in place of the oats - I recommend trying that swap! Delicious. I still put the boiling water over them per the recipe to bulk them out and soften them. Even my mother-in-law loved it! ;)

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Reviewer:

mindy

Home Town: New Haven, Connecticut, USA

Living In: London, Greater London, England, U.K.

Reviewed: Jul. 24, 2010

This is so good! I added a little more oatmeal (almost 1 full cup) and used less sugar. 2 tsp of cinnamon, 1 tsp of vanilla, and added a tiny bit of skim milk. Did not use all purpose flour and instead used Whole Wheat flour. I did not make the topping as it was sweet enough. I will try it with applesauce next time to make it healthier. It is really sweet but just melts in your mouth!! I think I can eat the entire cake myself!

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Reviewer:

Paige umma

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: San Antonio, Texas, USA

Reviewed: Apr. 25, 2010

This cake didn't rise, and it was very moist and dense. Not sure if it's supposed to be that way, but it was still really good. Also added some allspice and topped it with cream cheese icing. Mmmm.

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Reviewer:

asilouise

Reviewed: Apr. 16, 2010

How did I overlook rating this? This cake was awesome! I did as another reviewer suggested by baking at 325 for 40-50 minutes instead of broiling, only because my broiler is busted, though I wish I could have broiled it as I suspect the topping would have been nice and crispy then...ah well. Still, awesome cake!

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