Monday, February 15, 2010

Surprisingly Amazing Oatmeal Cake

  • 1/2 cup butter
  • 2 eggs
  • 1 1/4 cup boiling water
  • 1 cup rolled oats
  • 2 cups flour
  • 2 tsp baking powder
  • 3/4 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/4 tsp ground nutmeg
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 tsp vanilla
  • 1 recipe Broiled Nut Topping (this is the best part of the cake!)
Allow butter and eggs to stand at room temperature for 30 minutes. In a small bowl pour the boiling water over the oats. Stir until combined; let stand 20 minutes. Meanwhile, grease and lightly flour a 9 inch springform pan and set aside. (I use a bunt cake pan and it turns out great. Keeping the topping on is a bit tricky.) In a medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.

Preheat oven to 350. In a large mixing bowl beat the butter with an electric mixer on medium for 30 seconds. Add the granulated sugar, brown sugar, and vanilla; beat until well combined. Add eggs on at a time, beating well after each addition. Alternately add the flour mixture and oatmeal mixture to the butter mixture, beating on low speed after each addition just until combined. Spread batter into prepared pan.

Bake for 40 to 45 minutes or until wooden toothpick inserted near center comes out clean. Cook cake in pan on a wire rack for 20 minutes. Loosen sides of cake from pan; remove sides of pan. Cool on wire rack at least 1 hour more.

Transfer cake to a baking sheet. Spread Broiled Nut Topping over cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.
From Better Homes and Gardens New Cook Book

No comments: