OATMEAL CAKE
Old-fashioned Oatmeal Cake is a dense but moist cake made with oatmeal and a broiled pecan and coconut icing.
Provided by Christin Mahrlig
Categories Dessert
Time 30m
Number Of Ingredients 20
Steps:
- Preheat oven to 350 degrees and grease a 9X13-inch pan.
- In a small bowl combine oats and boiling water. Let sit 15 minutes.
- In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- With electric mixer, beat butter until creamy. Add 1 cup light brown sugar and 3/4 cup granulated sugar. Beat until mixed well.
- Beat in eggs one at a time.
- Beat in vanilla.
- With mixer on low speed, add flour mixture, alternating with oatmeal, mixing just until incorporated. Pour batter into prepared pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.
- In a medium saucepan, melt 1/2 cup butter. Stir in 1 1/3 cup light brown sugar and half-and-half and stir until sugar is melted. Remove from heat and stir in coconut, pecans, and 1/2 teaspoon vanilla extract.
- Pour icing on top of hot cake. Place under broiler until icing is bubbly and starting to brown, about 2 to 3 minutes. Cool in pan. Serve warm or at room temperature.
Nutrition Facts : Calories 436 kcal, ServingSize 1 serving
SOUTHERN PECAN OATMEAL CAKE
I got this from a friend of mine who came from the deep South. It is the moistest cake I've ever had.
Provided by Kim Brooks
Categories Cakes
Time 1h
Number Of Ingredients 16
Steps:
- 1. Place oats in a medium size mixing bowl. Add butter and pour boiling water over oats. Let stand until butter is melted. Mix with wire whisk.
- 2. Stir in sugars, eggs and the dry ingredients. Mix well with wire whisk. Pour into greased 10x10" pan or 9x13" Bake at 350* for 30-35 minutes.
- 3. Meanwhile...in a saucepan on low heat. Add the ingredients for the topping EXCEPT coconut stirring with a wire whisk until melted...remove from heat and set aside
- 4. When cake is done, remove from oven and pour butter/pecan mixture over HOT cake. Sprinkle flaked or shredded coconut over top of cake and return to a medium heat BROILER for 10-30 seconds just until coconut starts to lightly brown on the edges.
MY BEST OATMEAL CAKE
A super-moist bundt cake infused with cinnamon and sprinkled lightly with powdered sugar was one of my mother's greatest recipes, and I started making it when I was about 12.&emdash;Phyllis Eismann Schmalz, Kansas City, Kansas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Place oats in a small bowl; add boiling water. Let stand for 20 minutes. , In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined. , Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 296 calories, Fat 9g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 222mg sodium, Carbohydrate 50g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
SOUTHERN PECAN CAKE
Because pecan trees are such an iconic symbol in Texas, this recipe is a classic in any Southern home. I remember eating this cake as a baby, even picking the pecans myself from the trees in my grandmother's backyard. When I chose to enter it in at the County Fair, my grandmother gave her coveted recipe secrets to me. And, now, this award-winning cake can be enjoyed in your home, too!
Provided by Satira
Categories Desserts Nut Dessert Recipes Pecan Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
- Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
- Divide batter between the prepared cake pans.
- Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
- Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
- Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
- Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.
Nutrition Facts : Calories 617.5 calories, Carbohydrate 59.5 g, Cholesterol 152.8 mg, Fat 41.2 g, Fiber 3 g, Protein 6.9 g, SaturatedFat 14.8 g, Sodium 159.7 mg, Sugar 40.7 g
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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