OLD FASHIONED IRISH OATMEAL CAKE WITH CARAMEL PECAN FROSTING
Old Fashioned Irish Oatmeal Cake with Caramel Pecan Frosting is a super moist cake baked to perfection and topped with an easy stove-top caramel sauce frosting!
Provided by Angela
Categories 9x13 Cakes Cake Recipes St. Patrick's Day
Time 40m
Number Of Ingredients 15
Steps:
- In a small mixing bowl, combine the old fashioned oats with boiling water. Allow to sit for 15-20 minutes before making your cake.
- Preheat your oven to 350 degrees F (175 degrees C) and generously coat your 9 x 13 baking pan with butter or non-stick cooking spray.
- In a large mixing bowl, cream together your butter with both white and light brown sugar. Pour your vanilla extract into eggs, mix, then add to the soaked oatmeal and combine.
- Add the baking soda, cinnamon, and nutmeg (plus optional salt) then combine. Add the flour and mix until thoroughly incorporated.
- Add the wet ingredients to your flour mixture and mix just until all of the flour has been incorporated. Transfer to your coated 9 x 13 pan and place on the middle rack of your preheated oven.
- Bake at 350 degrees F (175 degrees C) for 30-35 minutes, or until a toothpick inserted into the middle of your oatmeal cake comes out clean (or with a crumb or two on it, but not wet or 'gooey'). Allow cake to cool in the pan while you make the frosting.
- In a medium saucepan, melt your butter at medium heat. Add the light brown sugar, sweetened condensed milk, and vanilla. Stir to combine and until all of the brown sugar has melted.
- Whisk frequently while the caramel mixture heats up, then constantly while cooking. Reduce heat as needed to keep your caramel at a low (soft) boil, and just barely bubbling.
- Continue to whisk for 5-10 minutes, or until your caramel has thickened and darkened to a golden light brown caramel coloring. It will be soft, creamy, and still pourable (although very thick).
- Transfer your caramel mixture to a cool bowl, stir in crushed pecans (reserve some for topping your cake, if desired) and allow to cool 10-15 minutes (but still slightly warm) before spreading over your cake. Finish with additional crushed pecans, if desired.
Nutrition Facts : Calories 322 kcal, Carbohydrate 48 g, Protein 3 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 57 mg, Sodium 209 mg, Sugar 34 g, ServingSize 1 serving
OATMEAL CAKE & CARAMEL ICING
Oatmeal Cake & Caramel Icing - an incredibly easy recipe and oh so good!
Provided by Lovefoodies lovefoodies
Categories Cakes
Time 35m
Number Of Ingredients 21
Steps:
- 1. Come and see the recipe here with step by step instructions. http://www.lovefoodies.com/caris-oatmeal-cake--caramel-icing.html
BANANA OATMEAL CAKE WITH CARAMEL FUDGE FROSTING
Make and share this Banana Oatmeal Cake with Caramel Fudge Frosting recipe from Food.com.
Provided by Dancer
Categories Dessert
Yield 24 serving(s)
Number Of Ingredients 12
Steps:
- In medium bowl mix together flour, rolled oats, baking powder, baking soda, salt and nutmeg.
- In large bowl, with electric mixer, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla, beating well.
- Add dry ingredients alternately with bananas and buttermilk, mixing lightly after each addition.
- Pour batter into greased 13 x 9 inch (32 x 23 cm) cake pan.
- Bake at 350 F ( 180 C) for 35 - 40 minutes or until toothpick inserted in centre comes out clean.
- Cool completely on cake rack.
- Ice with Caramel Fudge Frosting.
- Frosting: 1/3 cup butter 1 cup lightly packed brown sugar 1/4 cup milk, 2% 2 cups sifted icing suga r Melt butter in saucepan.
- Stir in brown sugar.
- Heat to boiling, stirring constantly.
- Boil and stir over low heat 2 minutes.
- Stir in milk.
- Heat to boiling.
- Remove from heat. Gradually stir in icing sugar.
- Spread on cooled cake. Yield: 24 servings Garnish plate with a sliced strawberry and banana slices that have been dipped in orange or lemon juice.
OATMEAL CAKE WITH BROILED FROSTING
After enjoying this recipe for more than 30 years, I knew it was time to revise it. I was happy to discover that replacing the oil with applesauce and using fat-free half-and-half didn't alter the flavor of my favorite snack. -Pat Van Cleve of Winston-Salem, North Carolina
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 15 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine oats and water; let stand for 20 minutes. In a large bowl, combine the sugars, applesauce and eggs. Add oat mixture; mix well. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually add to batter and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. , In a large bowl, combine frosting ingredients; spread over hot cake. Broil 6 in. from the heat for 1-2 minutes or until lightly browned and bubbly.
Nutrition Facts : Calories 288 calories, Fat 7g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 305mg sodium, Carbohydrate 53g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.
GRANDMA SNYDER'S OATMEAL CAKE
This is a great cake for any sweet tooth. It is good served hot too.
Provided by Pam Haycraft
Categories Desserts Cakes Spice Cake Recipes
Yield 18
Number Of Ingredients 18
Steps:
- Pour water over oats, let stand.
- Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well.
- Pour batter into a 9 x 13 inch pan.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes.
- To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla.
- Pour this coconut concoction over the hot cake.
- Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.
Nutrition Facts : Calories 405 calories, Carbohydrate 57 g, Cholesterol 47.4 mg, Fat 18.8 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 8.6 g, Sodium 243.9 mg, Sugar 44.5 g
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