Munchie's Mind

My daughter and her children befriended an elderly gentleman neighbor. For his birthday, he requested an Oatmeal Cake. Tish said that was all he wanted – just a simple oatmeal cake.

This morning, tired from working so much that many mornings I wasn’t sure what day it was, I decided to take the day off and do anything but work. I hadn’t baked anything in a couple of weeks, and I felt like I couldn’t go another day without playing in my kitchen!

While I was reading cookbooks in bed I ran across this Oatmeal Cake with Broiled Nut Topping. I remembered Tish saying she’d made one, realized I’ve never had it, and discovered I had all the ingredients in-house so I didn’t have to take my lazy butt to the store.

I’m not much of a cake person so I don’t make them often, but the “homey” feeling of this appealed to me. If there is a “comfort food” cake, this is it. It’s a bowl of oatmeal folded into a cake; a bit denser than most cakes because of the oatmeal yet not too heavy, and that may be why I like it.

The other thing I like – OK, maybe like isn’t a strong enough word – is the broiled nut topping. Mmmm… Mmmm… MMMMmm!! It’s definitely worth the extra steps required. In fact, I think it makes the cake memorable.

I added a bit more cinnamon and nutmeg than the original recipe called for because I wasn’t really smelling the spices in the cake batter. I’ll see if the flavors meld overnight and come out a bit more. If not, I’ll double the spices the next time I make it. In my world, you can never have too much nutmeg.  =D

If you want a simple, homespun cake, give this a try. If you don’t want to make the broiled nut topping, you can serve it as-is; sprinkle powdered sugar on top; or serve it warm with ice cream, caramel sauce and nuts.

If you’re looking for a healthy breakfast, you could pretend this is a good choice. After all, oatmeal with cinnamon is a common breakfast, right? So why can’t it be in a cake? (I can justify just about any food choice when I try.) Enjoy!

Oatmeal Cake with Broiled Nut Topping

Adapted from Better Homes & Gardens New Cookbook (the pink Limited Edition)

Stuff you need:

CAKE

1/2 cup butter

2 eggs

1 1/4 cups boiling water

1 cup rolled oats [not quick cooking]

2 cups all-purpose flour

2 teaspoons baking powder

1 1/4 teaspoon ground cinnamon [More if you like more spice.]

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 teaspoon ground nutmeg [More if you love nutmeg!]

3/4 cup granulated sugar

1/2 cup packed brown sugar

1 teaspoon vanilla

1 recipe Broiled Nut Topping (see below)

Now what?

CAKE

Allow butter and eggs to stand at room temperature for 30 minutes.

In small bowl pour boiling water over oats. Stir until combined; let stand 20 minutes.

Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside. [I don't think a regular 9-inch pan will work - this bakes up higher than a regular cake and will need the tall sides of the springform.]

In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds.

Add granulated sugar, brown sugar, and vanilla; beat until well combined.

Add eggs 1 at a time, beating well after each addition.

Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan.

Bake for 40 to 45 minutes at 350 degrees or until a wooden toothpick inserted near center comes out clean.

Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool on wire rack at least 1 hour more.

Transfer cake to a baking sheet. [For easier clean-up, put some foil on the baking sheet.]

Spread Broiled Nut Topping over warm 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.

BROILED NUT TOPPING

 Stuff you need:

1/4 cup butter

2 tablespoons half-and-half, light cream, or milk [I used milk and it worked fine.]

1/2 cup packed brown sugar

3/4 cup chopped pecans or walnuts

1/3 cup flaked coconut

Now what?

In a medium saucepan combine butter and half-and-half, light cream, or milk.

Cook and stir until butter melts. Add brown sugar; stir until sugar dissolves.

Remove from heat. Stir in chopped pecans or walnuts and flaked coconut.