OLD-FASHIONED OATMEAL CAKE WITH BROILED TOPPING
This delicious oatmeal cake topped with coconut and nuts mixture is perfect for anytime dessert.
Provided by Pillsbury Kitchens
Categories Dessert
Time 2h15m
Yield 16
Number Of Ingredients 18
Steps:
- In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
- In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
- Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
- Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
- Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 37 g, TransFat 1/2 g
OLD-FASHIONED IRISH OATMEAL CAKE RECIPE - (4.3/5)
Provided by á-25138
Number Of Ingredients 19
Steps:
- Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan. In a small, bowl, combine the oatmeal with the boiling water and let it sit for 20 minutes. In a medium bowl, cream the butter, brown sugar, and white sugar. In a small bowl, whisk the eggs and vanilla together. In a large bowl, whisk the flour, baking soda, cinnamon, nutmeg, and salt together until well blended. Add the egg mixture to the oatmeal mixture and stir until combined. Then add the sugar/butter mixture to the egg/oatmeal mixture and stir until combined. Add the egg/oatmeal mixture to the flour mixture and stir until combined. Pour into baking pan and bake about 30 to 35 minutes until golden brown and a toothpick comes out clean. While cake is baking make the icing. In a medium bowl, cream the butter and brown sugar. Add the walnuts, coconut, and vanilla. If you need to thin the icing a bit, add the cream 1 tablespoon at a time. Immediately after you remove the cake from the oven, adjust your oven to "broil". Spread the icing on the hot cake and pop it under the broiler until it's a bit brown and the coconut is toasted. If possible, serve warm.
OLD FASHIONED OATMEAL CAKE
My mom used to make something like this. It was awesome. Source unknown
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 15
Steps:
- 1. 1. Preheat oven to 350. Grease a 13 s 9 inch baking pan; set aside. Mix oats and boiling water in a small bowl. Let stand for 20 minutes. Meanwhile, in medium bowl, mix flour, cinnamon, baking soda, and salt.
- 2. 2. In large mixing bowl, beat shortening, white sugar, and the 1 cup brown sugar with mixer til mixed. Beat in eggs. Beat in oatmeal mixture. Add flour mixture; beat til mixed. Spread batter in prepared pan.
- 3. 3. Bake for 30 to 35 minutes or til wooden toothpick inserted near center comes out clean. Put pan on wire rack
- 4. 4. For topping, in pan, mix butter, coconut, the 2/3 cup brown sugar and milk. Cook and stir til boiling. Stir in nuts. Spoon topping over hot cake; cool completely. Makes 16 servings
OLD FASHIONED OATMEAL CAKE
This cake is one of my all time favorites. I go to it time and again for gatherings and it always goes so quickly. My husband even likes it and that was a surprise because he is a very particular eater. It brings the simplicity of down home cooking back into the modern cooks kitchen. The cake is delicious, moist and a perfect...
Provided by Joanna Gotwald
Categories Cakes
Time 1h10m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees and Grease and Flour a 9x13 pan or a 9" round spring-form pan. Grease and flour all pans even darker non-stick pans. In the two pictures above I used the 9" spring-form pan.
- 2. Put 1 stick of margarine the quick oats and the boiling water in a small bowl and set aside for about 20 minutes to completely melt the margarine and allow the oats to soak up the water. Stir after 20 minutes.
- 3. In a larger mixing bowl mix together white suger, brown sugar, eggs, flour, salt, baking soda, cinnamon and vanilla. With electric beaters.
- 4. Add the oat mixture to the second mixture and blend well with an electric mixer. Do not over-beat the batter; just mix until well incorporated. Scrape the bowl with a spatula and turn the batter making sure you have everything on the bottom mixed in well.
- 5. Pour batter into a prepared 9x13 pan or a 9" round spring form pan. Bake the 9x13 pan for 35 to 40 minutes until a toothpick inserted in center comes out clean. For a 9" round spring form pan bake for 45 to 50 minutes checking after 45 minutes for doneness. Continue to bake as needed in increments of 3 minutes at a time. The cake should be pulling away from the pan a little and the center should spring back when lightly touched.
- 6. Remove cake from oven and allow to cool for 30 minutes. While the cake cools, mix the topping ingredients in a saucepan and bring to a boil, stirring all the time. Remove from heat and spread over the warm cake in the cake-pan.
- 7. Put the cake under the broiler to brown the entire top. Make sure you watch carefully as the sugar and butter heat quickly and will burn if not watched carefully.
- 8. You can serve directly from the 9x13 cake pan or if you want a nice presentation, you can bake in a spring-form pan and once completely cooled, run a spreading knife around the cake and remove the spring-form ring, you can serve directly off of the spring-form bottom or run a spatula under the cake and carefully slide the cake onto a large serving dish before cutting and serving.
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
This old-fashioned oatmeal cake is made from delicious rolled oats and topped with a toasted coconut and pecan topping that you will die for! This cake is an oldie but a goodie!
Provided by Alyssa Rivers
Categories Dessert
Time 47m
Number Of Ingredients 18
Steps:
- Preheat the oven to 350°. Grease a 9x13 pan and set it aside.
- In a medium bowl add the oats and boiling water. Let stand while the rest of the batter is prepared.
- In a large bowl beat the butter and both sugars on medium high until light and fluffy. Add the eggs and mix until combined.
- In a medium bowl whisk together the flour, baking soda, salt, cinnamon, and nutmeg together. Add the flour mixture to the butter mixture and mix until combined. Add the vanilla and soaked oats. Mix until combined.
- Pour the batter into the prepared baking pan and bake for 30-40 minutes, until a toothpick comes out clean from the center of the cake.
Nutrition Facts : Calories 313 kcal, Carbohydrate 36 g, Protein 3 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 58 mg, Sodium 228 mg, Fiber 2 g, Sugar 30 g, UnsaturatedFat 7 g, ServingSize 1 serving
OLD-FASHIONED IRISH OATMEAL
From 'Yoga Journal'. I am rather suspect that an 'old fashioned' recipe started in a crock pot or used dried fruit. However, this does look easy & yummy so I'm posting for Culinary Quest 2.
Provided by Beth Renzetti
Categories Other Breakfast
Time 3h10m
Number Of Ingredients 9
Steps:
- 1. Coat 4-quart slow cooker with cooking spray. Combine soymilk, oats, dried cherries, 1/2 cup maple syrup, salt, allspice, and 4 cups water in slow cooker. Cook on high 2 to 4 hours.
- 2. Turn off slow cooker, and stir in vanilla extract. Add water as necessary to achieve desired thickness. Serve garnished with blueberries and pecans, if desired.
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