Oatmeal Stout Cake Recipes

OATMEAL STOUT CAKE

Oatmeal Stout Cake image

Complicated, spicy, orange-y grown-up flavor with a faint hint of beer. This is a great dessert for a beer sampling dinner. The recipe is from In the Sweet Kitchen.

Provided by fluffernutter

Categories Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 18

Ingredients

1 cup rolled oats
1 1/4 cups oatmeal stout beer or 1 1/4 cups other stout beer
1/2 cup butter, room temperature
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
4 tablespoons butter, softened
1/2 cup packed brown sugar
1/4 cup sweetened condensed milk
1/2 cup rolled oats
1/2 cup lightly toasted pecans or 1/2 cup walnuts

Steps:

Preheat tohe oven to 350 degrees and line the bottom of a springform pan with waxed paper, then grease the paper and the sides of the pan.
Cover the oatmeal with the stout and let soak 30 minutes or longer.
Beat the butter and sugars until fluffy; beat in the eggs, vanilla and orange zest and mix well.
Combine the flour, baking soda, salt, cinnamon and nutmeg.
Drain the stout from the oats and reserve.
Add the flour mixture to the butter mixture alternately with the drained stout, beginning and ending with the flour mixture.
Stir in the oats then spoon the batter into the prepared pan and bake 50-55 minutes; let cool.
Combine the topping ingredients and spread on cooled cake; broil until browns, watching carefully, as the sugar burns quickly.

Nutrition Facts : Calories 530.2, Fat 20.4, SaturatedFat 10, Cholesterol 81.5, Sodium 378.9, Carbohydrate 80.8, Fiber 2.3, Sugar 56.5, Protein 6.5

GRANDMA'S OATMEAL CAKE

Grandma's Oatmeal Cake image

My Grandma's Oatmeal Cake is an old-fashioned cake made with rolled oats and a delicious coconut almond topping.

Provided by Lauren Allen

Categories Dessert

Time 50m

Number Of Ingredients 17

Ingredients

1 cup old-fashioned rolled oats
1/2 cup butter
1 1/2 cups boiling water
2 large eggs
1 cup light brown sugar
1 cup granulated sugar
1 1/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
6 Tablespoons butter (, room temperature)
1 cup shredded sweetened coconut
1/2 cup evaporated milk
1/2 cup light brown sugar
1 cup nuts
1 teaspoon vanilla extract

Steps:

Preheat oven to 350 degrees F. Grease a 9x13'' pan with non-stick cooking spray.
Add the oatmeal and butter to a bowl and pour boiling water on top. Set aside.
In a mixing bowl combine the eggs, brown sugar, and white sugar and mix well.
In a separate bowl sift together the flour, cinnamon, baking soda, nutmeg, and salt.
Add to the bowl with eggs and sugars and stir to combine.
Add the oatmeal mixture and stir to combine.
Bake for about 35 minutes or until a toothpick inserted in the center of the cake comes out clean.
While the cake is baking, make the topping by combining all the ingredients in a bowl.
Remove the cake from the oven and turn the oven to high broil.
Spread the topping evenly over the warm cake and place under the broiler for 2-4 minutes or until the coconut is golden brown.

Nutrition Facts : Calories 399 kcal, Carbohydrate 53 g, Protein 5 g, Fat 19 g, SaturatedFat 10 g, Cholesterol 52 mg, Sodium 298 mg, Fiber 2 g, Sugar 38 g, ServingSize 1 serving

GRAMERCY TAVERN GINGERBREAD

Gramercy Tavern Gingerbread image

The use of leavening in a cake is first recorded in a recipe for gingerbread from Amelia Simmons's American Cookery, published in Hartford in 1796; I guess you could say it is the original great American cake. Early-19th-century cookbooks included as many recipes for this as contemporary cookbooks do for chocolate cake. This recipe, from Claudia Fleming, pastry chef at New York City's Gramercy Tavern, is superlative-wonderfully moist and spicy.

Provided by Claudia Fleming

Categories Cake Egg Ginger Brunch Dessert Bake Christmas Winter Christmas Eve Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Serves 8 to 10

Number Of Ingredients 19

Ingredients

1 cup oatmeal stout or Guinness Stout
1 cup dark molasses (not blackstrap)
1/2 teaspoon baking soda
2 cups all-purpose flour
1 1/2 teaspoons baking powder
2 tablespoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
Pinch of ground cardamom
3 large eggs
1 cup packed dark brown sugar
1 cup granulated sugar
3/4 cup vegetable oil
Confectioners sugar for dusting
Special equipment:
a 10-inch (10- to 12-cup) bundt pan
Accompaniment:
unsweetened whipped cream

Steps:

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.
Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature.
Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.
Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.
Serve cake, dusted with confectioners sugar, with whipped cream.

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