Oatmeal Cake

[debk]

Grama....here's the recipe for the oatmeal cake I've made for 30+ years. I don't even remember what magazine I got it from anymore.

Made it tonight....very easy .....

1 1/3 c boiling water
1 stick of butter
1 c uncooked old fashioned oats (don't use the instant or quick cook)
1 c sugar
1 c packed brown sugar (I use light)
2 eggs ( I always use jumbo)
1 1/2 c all purpose flour
1 tsp baking soda
2 tsp cinnamon (it calls for 1 but I really like cinnamon)
1/2 tsp salt
1/2 tsp ground nutmeg (I double this too)

Coconut topping

Heat oven to 350. Grease and flour a 9x13" pan.

Combine boiling water, butter and oats in a large bowl, cover and let stand for 20 minutes.

Beat sugars and eggs into oat mixture. Beat in flour, baking soda, cinnamon, salt, nutmeg. Pour batter into baking pan. Bake about 35 minutes or until a wooden pick, inserted in the center comes out clean. I checked at 30 minutes, and it took about 8 more.

While cake is in oven, make Coconut Topping.

Heat oven to 550 and/or broil. Spread Coconut Topping over hot cake. Broil 4 inches from heat element util topping is golden brown and bubbling.....watch it very carefully so that it doesn't burn ....


Coconut Topping

1 c packed brown sugar
1 c chopped walnuts
1 c sweetened flaked coconut
1 stick of butter
3 tbs milk

Heat all ingredients in saucepan on stove over medium heat, stirring constantly until butter melts.



I doubled the topping....just cause it's pretty thin over the top otherwise. I also forgot the milk tonight  ...it didn't really matter, so I probably wouldn't double the milk if I remember it next time. 
I also cooked it until the sugar was more than half dissolved, so that it doesn't have to stay under the broiler as long. It will burn VERY easily.

Enjoy!!

[Hawkgirl]

That sounds like a Paula Deen recipe with the two sticks of butter.....but sounds delicous...I am dieting so can't try it 

[Thor]

I wonder if there's a way to replace some of the sugar with something like sweet n low ??

[Eupher]

Grama....here's the recipe for the oatmeal cake I've made for 30+ years. I don't even remember what magazine I got it from anymore.

Made it tonight....very easy .....

1 1/3 c boiling water
1 stick of butter
1 c uncooked old fashioned oats (don't use the instant or quick cook)
1 c sugar
1 c packed brown sugar (I use light)
2 eggs ( I always use jumbo)
1 1/2 c all purpose flour
1 tsp baking soda
2 tsp cinnamon (it calls for 1 but I really like cinnamon)
1/2 tsp salt
1/2 tsp ground nutmeg (I double this too)

Coconut topping

Heat oven to 350. Grease and flour a 9x13" pan.

Combine boiling water, butter and oats in a large bowl, cover and let stand for 20 minutes.

Beat sugars and eggs into oat mixture. Beat in flour, baking soda, cinnamon, salt, nutmeg. Pour batter into baking pan. Bake about 35 minutes or until a wooden pick, inserted in the center comes out clean. I checked at 30 minutes, and it took about 8 more.

While cake is in oven, make Coconut Topping.

Heat oven to 550 and/or broil. Spread Coconut Topping over hot cake. Broil 4 inches from heat element util topping is golden brown and bubbling.....watch it very carefully so that it doesn't burn ....


Coconut Topping

1 c packed brown sugar
1 c chopped walnuts
1 c sweetened flaked coconut
1 stick of butter
3 tbs milk

Heat all ingredients in saucepan on stove over medium heat, stirring constantly until butter melts.



I doubled the topping....just cause it's pretty thin over the top otherwise. I also forgot the milk tonight   ...it didn't really matter, so I probably wouldn't double the milk if I remember it next time.  
I also cooked it until the sugar was more than half dissolved, so that it doesn't have to stay under the broiler as long. It will burn VERY easily.

Enjoy!!

Deb, the recipe for the coconut topping is very similar to a date cake recipe with broiled icing that my mother used to make, and that I obtained from her before she passed. (I think she got it out of a Betty Furness cookbook.)

The date cake is dense, moist, and keeps for days. Not too sweet. The broiled icing part is prepared just as you have it, plus the added instruction of heating the mixture in a saucepan until the brown sugar completely melts. I've done it only halfway and the result was disappointing because there were still crystals of sugar in the mixture after broiling was complete.

I have to say, this one with oatmeal looks yummy.  

[debk]

Deb, the recipe for the coconut topping is very similar to a date cake recipe with broiled icing that my mother used to make, and that I obtained from her before she passed. (I think she got it out of a Betty Furness cookbook.)

The date cake is dense, moist, and keeps for days. Not too sweet. The broiled icing part is prepared just as you have it, plus the added instruction of heating the mixture in a saucepan until the brown sugar completely melts. I've done it only halfway and the result was disappointing because there were still crystals of sugar in the mixture after broiling was complete.

I have to say, this one with oatmeal looks yummy.  

I wondered about the recipe direction of just until the butter melts too....I had it on the stove long enough that the sugar melted, just because I start it when I put the cake in the oven. I probably don't leave it under the broiler as long though, because my family doesn't like stuff too browned. I leave it in just long enough to start to bubble and change color a bit.

I wonder if there's a way to replace some of the sugar with something like sweet n low ??

Thor...I would think you could exchange the white sugar with Splenda and be fine. If you switch out the brown sugar in the cake....you may be able to do it with reducing the brown sugar amount and mixing in molasses. You would need to look at a substitution chart for the exact ratios. I do think if you mess with the brown sugar in the frosting, it may not work. You could, however, do a cream cheese frosting on this cake and it would still be really good.

[Thor]

Thor...I would think you could exchange the white sugar with Splenda and be fine. If you switch out the brown sugar in the cake....you may be able to do it with reducing the brown sugar amount and mixing in molasses. You would need to look at a substitution chart for the exact ratios. I do think if you mess with the brown sugar in the frosting, it may not work. You could, however, do a cream cheese frosting on this cake and it would still be really good.

Oh NO, NOT Splenda!!! Splenda is only safe in cooler things. It turns into methanol when it hits temps above 106°F. Methanol does not do a body good.

[Eupher]

Oh NO, NOT Splenda!!! Splenda is only safe in cooler things. It turns into methanol when it hits temps above 106°F. Methanol does not do a body good.

But ethanol shouldn't be a problem at all, right?.......









  just sayin'.....

[debk]

Oh NO, NOT Splenda!!! Splenda is only safe in cooler things. It turns into methanol when it hits temps above 106°F. Methanol does not do a body good.

I did not know that.... :clueless:

I always add a packet or two to red sauce.....and in my hot tea.

[Thor]

There's a theory that much of the Desert Storm illnesses (Gulf War Syndrome) were brought about by all of the diet soda sitting around in the 100°+ weather. The diet soda had Splenda in it vs saccharin.

Eupher, yes, Ethanol is quite safe in moderation.......