Tommy Cake: Oatmeal And Feathers


Another recipe.


When she was a young girl, my wonderful friend and cooking inspiration, Steph, knew a woman named Tommy Feathers.  Ms. Feathers would often make oatmeal cake for Steph as it was one of her favorite desserts.  Let me just say, after trying it myself, I can certainly see why—it’s absolutely delicious.


Steph was kind enough to share Ms. Feathers’ recipe with me, but as you may know by now, I just can’t seem stick to any recipe the way it was written (See “Playing By The Rules Of The Kitchen” for more on that subject).  Here then is my own slightly modified version.


Small Tweak


Tommy Feather's Oatmeal Cake

This was perfect with a touch of vanilla on the side!

Really, all I did was change up the flour—going to all whole grains.  Hubby and I do this whenever we can for the extra fiber and nutty goodness whole grains offer, but as I’m more a purest than he is I don’t always like the change.  However, this is one case where it worked very well—in fact, I even got the thumbs up from Steph who now plans to do the same.


Tommy Cake Ingredients:


The ingredients for this recipe are simple, but the taste is out of this world.

Let the eggs and butter warm up to room temp.

1 cup oatmeal

1-1/2 cups boiling water

1 cup brown sugar

1 cup white sugar

1 stick (1/2 cup) butter

2 eggs (allow to warm to room temperature)

1-1/3 cups flour (use half whole wheat and half whole wheat pastry flour)

1/2 teaspoon salt

1 teaspoon cinnamon

1 teaspoon baking soda


Icing Ingredients:


Don't forget the coconut.

You can also add some nuts if you like.

1 stick (1/2 cup) butter

2-1/2 tablespoons of (non-sweetened) evaporated milk or half and half

1 cup brown sugar

1 cup coconut (shredded)

1 cup chopped nuts (optional)


Mixing The Cake:


Preheat the oven to 350 degrees.


Boil the water and pour it over the oatmeal.

Prepare the oatmeal first.

Boil water and pour it over the oatmeal taking care not to get burned.  Set aside.  We’ll use it in a moment.


Mixing our batter starts with Betty's butter.  We don't want it bitter!

Combine butter and sugars.

Cream butter and sugars in a mixing bowl.  Hubby bought me a wonderful Kitchenade mixer at Costco, which I just love for this kind of recipe—it’s so nice to set it on mix and then have both hands free.  However, any electric hand mixer will do the trick here.


No eggshells, please!

Add the eggs and beat some more.

Once the butter and sugars are creamed add the eggs and beat.


Add the flours, salt, cinnamon and baking soda to the mix and blend.


Here's a hearty fiber.

After mixing in the dry ingredients add the softened oatmeal.

Add the softened oats to the rest and continue to blend another minute until batter is smooth.


Don't forget to scrape the bowl.

You could also use a 9 x13 baking pan if you don’t have a spring form.

Pour the batter in a ten-inch “spring form” baking pan.  I like spring form pans as they make it so easy to cut a nice piece of cake without messing up the first couple of pieces.  If you don’t have a spring form pan, try a 9 x 13 baking pan, instead.


Bake for 35-45 minutes, until done (toothpick comes out clean from the center).



Preparing The Icing:


Melt the butter in a pan over medium to medium high heat.


Turn on the oven broiler to warm it up.


Heat to a boil.

Melt the butter and then add the milk and sugar.

Add milk and brown sugar to the butter on the stove and stir.  Continue to heat until the mixture boils for 1 minute.


Add coconut (and nuts if you like) and stir.  Remove from heat.


Next comes the broiler.

After adding coconut (and nuts) pour the icing over the cake top.

Pour the icing over the cake—do this while the cake is still hot.


Place the cake under the broiler and heat until the icing starts to bubble (about 45 seconds to a minute).


Remove from the oven and allow to cool before serving.



Mmm.  We're done.

Broiler the icing about 45 seconds or so until it starts to bubble. Then remove from heat.

This cake is bound to be a hit.  I just served it at a recent family gathering and everyone raved about it.  Now, I only wish I’d been around in Ms. Feathers’ day.  I would have loved sitting down with her to try her original recipe and then asking how she came to have such an interesting name.


And by the way…thanks for sharing, Steph!




If you enjoyed this recipe you’ve got to try:
Chocolate Syrup Brownie Magic
Fe Fi Fo Fum Banana Bread Delirium
Or for more incredibly delicious recipe ideas visit our Recipe page here.


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