A moist and flavorful oatmeal cake topped with a golden walnut caramel glaze.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even baking.
Grease and flour a 13x9 inch baking pan.
Use parchment paper for easier removal of the cake.
In a large bowl, pour the boiling water over the oats and let them soak for 15 minutes.
Ensure the oats are fully submerged for even soaking.
Mix in the butter, brown sugar, and granulated sugar with the soaked oats.
Mix until the butter is fully melted and incorporated.
Add the eggs and vanilla extract to the mixture and beat well.
Beat until the mixture is smooth and creamy.
Sift together the flour, baking soda, and salt, then gradually mix into the wet ingredients until smooth.
Avoid overmixing to keep the cake tender.
Pour the batter into the prepared baking pan and smooth the top.
Tap the pan gently to release air bubbles.
Bake in the preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean.
Check the cake a few minutes before the timer to avoid overbaking.
While the cake is baking, mix the melted butter, evaporated milk, brown sugar, vanilla extract, and walnuts in a small bowl.
Stir until the sugar is fully dissolved.
Once the cake is done, pour the topping evenly over the hot cake.
Ensure the topping covers the entire surface for even caramelization.
Place the cake under the broiler until the topping is golden brown and bubbly.
Watch closely to prevent burning.
Let the cake cool slightly before serving warm or at room temperature.
Pair with a scoop of vanilla ice cream for an indulgent treat.
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