Thursday, August 6, 2015

Oatmeal Cake Recipe
At Maitri we love to get together while sharing food, drink, and conversation and every time we do Sunshine brings this one oatmeal cake and let’s just say that it’s everything that an oatmeal cake should be. Moist, with plenty of cinnamon flavor, and a delicious coconut and nut topping. We’ve begged for the recipe but she hasn’t been willing to share. That changes today! So here you go Sunshine’s Oatmeal Cake Recipe:

1 & 1/2 cups boiling water
1 cup 1 minute oatmeal
1 cup packed brown sugar
1 cup of sugar
1/2 cup of shortening
2 eggs, beaten
1 & 1/2 cups of flour
1 teaspoon of baking soda
1 teaspoon of cinnamon
1/2 teaspoon of salt

Combine the boiling water and the oatmeal in a bowl and then set aside to cool. While the oatmeal mixture is cooling combine brown sugar, sugar, shortening and eggs in a bowl and beat until fluffy. Then add the flour, baking soda, cinnamon, and salt beating until combined. Finally add the cooled oatmeal stirring or beating to combine. Pour into a 9X13 inch pan and prepare the topping. 

Dreamy Brown Sugar Coconut Pecan Topping
6 tablespoons of butter
1/2 cup of packed brown sugar
1/2 teaspoon of vanilla extract
1 cup of shredded, sweetened coconut
1/2 cup of chopped pecans

Place the butter in a skillet to melt over low heat on the stovetop. When the butter is melted (or just about melted) stir in the remaining ingredients. It can be helpful to prep the topping ingredients before starting to melt the butter (just put everything in a bowl next to your stove so it’s easy to throw in). 

Then spoon the topping evenly over the cake leaving a bit of space around the edges (because the topping is heavy it can’t be spread over the top of the unbaked cake so just get it as even as you can). Bake the cake in a 350 degree oven for 40 to 45 minutes or until a cake tester comes out clean. 

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