Oatmeal Cake


Happy Birthday little sis, hey how old are you now??? Really wow time has flown … your so old.  Just kidding you young sexy thing. I’m sorry I can’t be with you on your birthday, since you live so far away in Junction, Kansas. But to celebrate your birthday I am sending you a virtual bday cake, hey it’s thoughtful, pretty and I’m literally saving you so many calories. Don’t worry about the calories, I will happily consume them  for you. I promise you that I will enjoy half of your bday cake, well maybe most of it. Hey I’m older than you I really need the sugar boost to make it through the day. Well little sis thanks for always being there for me you know how needy I am. Thanks for the laughs, tears, raising babies together and most important the 2am whataburger runs we make when your here. Love ya girl!!

Well I wanted to pick something a little different from a regular bday cake and I came across this cake from Nancy McDermott. I bought this cookbook several months ago, but hadn’t really looked at it completely. Well I was really impressed with all the different cakes in this book, from tradtional to new spins on classics. The name caught my attention right away because my little sis loves oatmeal. The house smelled divine while the cake baked and the frosting with pecans, coconut was surreal. I did frost the middle of the cake, but  frosted lightly I wanted to leave the sides bare with the lovely brown color. Try it out. Enjoy!!   

Oatmeal Cake
from Southern Cakes
by Nancy McDermott
serves 8-10

1 cup old fashioned oatmeal (not quick cooking)
1/2 cup (1 stick) butter, cut into 6 chunks
1 1/2 cups boiling water
1 1/2 cups all purpose flour
1 tsp baking soda
1 tsp salt
1 tsp ground nutmeg
1 cup sugar
1 cup light brown sugar
2 eggs, beaten well
1 tsp vanilla extract

Coconut- Pecan Frosting
1/2 cup (1stick) butter
1/4 cup evaporated milk
1 cup sugar
1 tsp vanilla extract
1 cup chopped pecans
1 cup sweetened shredded coconut

To make the cake
In a medium bowl, combine the oatmeal, butter, and boiling water, and stir to mix them together a bit. Set aside for 20 to 30 minutes.

Heat the oven to 350, and generously grease and flour two 9 inch round cake pans, or one 13 by 9 inch pan.

In a medium bowl, combine the flour, baking soda, salt, and nutmeg, and stir with a fork to mix everything well. In a large bowl, combine both kinds of sugar with the eggs and vanilla, and beat with a mixer at medium speed for about 2 minutes, stopping to scrape down the bowl, until thick and lightly colored.

Stir the flour mixture into the egg mixture in 2 batches, beating just long enough each time to make the flour disappear. Mix in the oatmeal, stirring and folding to combine everything into a nubby but well-mixed batter.

Scrape into the prepared pans and bake at 350 for 25 to 30 minutes, until the cakes are golden brown, spring back when touched lightly in the center, and begin pulling away from the sides of the pans. Cool in the pans on wire racks or folded kitchen towels for 10 minutes. If you have used round cake pans, carefully turn out the cakes onto wire racks, turn top side up, and finish cooling. Or cool the cake in the large rectangular pan.

To make the frosting, in a medium saucepan, combine the butter, evaporated milk, and sugar, and place it over medium heat. Bring to a gentl boil, stiriing now and then. Remove from the heat, and stir in the vanilla, pecans, and coconut. Beat well with a wooden spoon, a whisk, or a muxer on low speed, until you have a thickened, cooled frosting. spread it between the two layers and then on the top of the cake, or spread it over the top of the rectangle cake, and serve it in squares, right from pan.


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