Wednesday, October 14, 2009
Oatmeal Cake - Outdoor Wednesday
Today's recipe is for an oatmeal cake. I thought it would be interesting to see a field where oats are grown in the early summer.
Then again just before the crop is harvested.
Rolled oats anyone?
I'm responsible for providing cake and pastry for a large group of women who enjoy a morning "coffee" several times a year. While I love these gals, I don't want to spend hours in the kitchen or break the bank feeding them. Pride prevents me from sacrificing taste and flavor or short changing them, but I've learned not to stress about occasions such as this and try to make quick work of what has to be done. I started with several pans of cinnamon rolls, chosen because they are inexpensive and can be finished on sight. Their aroma fills the room and is guaranteed to stimulate the poorest of appetites while enhancing your reputation as a cook. I rounded out my contribution and added variety to the table with two additional cakes, one sweet and the other more European in taste. For this occasion I made oatmeal and pumpkin cakes. Today we're going to tackle the very sweet oatmeal cake. How sweet? It falls into the icky, sticky, ooey, gooey realm of cooking. To be honest, I don't care for it at all and the thought of eating it puts me into sugar shock, though I do have to laugh at myself. I'm not great at determining food trends or what will capture the fancy of others. I bet that cupcakes would have three months of fame four years ago and they're still going strong. Predictions like that keep me humble and in my place. Oatmeal cake is like that. The first time I made it I was sure no one would eat it. They loved it then and they love it now. Today's recipe is not original and my aversion to super sweet has kept me from playing with it. The recipe is really simple. The only change I've made is to replace the broiled topping with an icing that's used on German chocolate cake. If you like your cake really sweet and moist, you'll love this confection. If your tastes run to the just barely sweet, come back tomorrow for my special pumpkin cake. Here's the recipe for oatmeal cake.
Oatmeal Cake...from the kitchen of One Perfect Bite, courtesy of Nancie McDermott
1 cup old-fashioned oatmeal
1/2 cup butter
1-1/2 cups boiling water
1-1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
1 cup sugar
1 cup light brown sugar
2 eggs, beaten well
1 teaspoon vanilla extract
1/2 cup butter
1/4 cup evaporated milk
1 cup sugar
1 teaspoon pure vanilla extract
1 cup chopped pecans, toasted
1 cup sweetened shredded coconut
1) Combine oatmeal, butter and boiling water in a medium bowl; stir. Set aside for 30 minutes. Preheat oven to 350 degrees F. Grease and flour two 9-inch rounds or one 9 x 13-inch pan. If making a layer cake, I suggest you line cake pans with parchment or wax paper and grease and flour it as well.
2) Combine flour, baking soda, salt and nutmeg in another medium bowl; whisk to combine.
3) Combine granulated sugar, brown sugar, eggs and vanilla in the bowl of an electric stand mixer. Beat for 2 minutes at medium speed, scraping sides of bowl as necessary.
4) Stir flour mixture into the egg mixture in 2 batches, beating just until flour disappears. Mix in oatmeal mixture, stirring and folding to combine everything into a nubby but well-mixed batter.
5) Scrape batter into prepared pan/pans. Bake 25 to 30 minutes for round pans and 35 to 40 minutes for a rectangular pan. Cake should be golden brown and pulling away from edges of pan and spring back when lightly touched.
6) Cool cake on a wire rack for 10 minutes. If using round layers turn them out and finish cooling on racks. A rectangular cake can cool it its pan.
7) To make frosting: Combine butter, evaporated milk and sugar in a saucepan set over medium heat. Bring to a gentle boil, stirring occasionally. Remove from heat; stir in vanilla, pecans and coconut. Beat with a whisk, spoon or electric hand mixer until the frosting is thick and cooled. If making a layer cake, spread between two rounds and on top layer. If making a rectangular cake spread it over the top. Yield: 8 to 16 servings.
Recipe courtesy of Nancie McDermott.
Outdoor Wednesday, an event sponsored by Susan at A Southern Daydreamer.