BROILED OATMEAL CAKE
A belated Happy 157th birthday Canada! What a hot summer we are experiencing! My vegetable gardens are flourishing so long as I water them each evening.
If you’re planning a delightful summer picnic I have the perfect cake for you to make. The broiled top icing stays nice and firm so you won’t have to worry about icing melting all over the place. Of course all of the ingredients I used to make it came from Sharyn’s Pantry.
Roxanne and Peter are doing such a wonderful job carrying on with my beloved store of 44 years. I am very proud of them! And Gary and I are enjoying our retirement! Our golden retreiver Maggie sure is happy to have her Mommy at home with her too!
Have a great month and don’t complain about the heat. We will remember this in fridgid winter months to come. It seems that our summer is just flying by.
Oatmeal Cake
Print RecipeIngredients
- 1 cup of quick-cooking organic rolled oats
- 1- 1/4 cups boiling water
- 1/2 cups room temperature salted butter
- 1 cup light or dark brown sugar, packed
- 1 cup white sugar
- 2 extra large eggs at room temperature
- 1 tsp. pure vanilla extract
- 1- 1/2 cups unbleached all-purpose flour
- 1 level tsp. baking soda
- 2 slightly rounded tsp. baking powder
- 1 rounded tsp. cinnamon
- 1 scant tsp. fine salt
- 1/4 cup butter, softened
- 2/3 cup light or dark brown sugar, packed
- 1/4 cup half and half cream or milk (I used half and half cream)
- 2 tsp. pure vanilla
- a pinch of fine salt
- 1 generous cup sweetened coconut (use angel or shredded coconut either is fine)
- 1 cup pecans chopped
Instructions
-In a small bowl, place the quick -cooking rolled oats. Pour the boiling water over them, stirring to combine. Set this aside to cool to room temperature.
-Spray or grease a 9″ x13″ baking pan and set your oven to 350 degrees F. (regular not convection bake).
-Cream the butter and the both sugars together until nice and light.
-Add the eggs and beat again until nice and fluffy. Add the vanilla. Stir again.
-Stir in the cooled to room temperature oats and water. Mix well to combine.
-Sift the flour, baking soda, baking powder, salt and cinnamon.
-Stir this into the creamed mixture. Mix well.
-Pour this into the prepared baking pan. Lift the pan and tap once firmly on your counter to remove any air bubbles.
-Bake the cake for 30 minutes on the middle rack of your oven.
Test for doneness with a cake tester inserted into the centre of your baked cake. If it comes out clean your cake is baked.
-Meanwhile as the cake is baking, prepare the topping.
-In a saucepan heat to melt the butter and add the brown sugar, then the cream or milk and salt.
-Off the heat stir in the vanilla. Then add the coconut and pecans. Stir well. Try not to eat spoonfulls of this delicious mixture!
-Set your oven to BROIL now and place the oven rack 2nd from the top.
-While the oven is heating, spread the icing mixture all over the cake.
-Once the oven temperature has been reached, place the cake under the broiler and allow the topping to brown and bubble. This will take about 1-1/2 to 2 minutes. Watch carefully or the icing will burn. It is best to keep the oven door ajar during this time.
-That’s it! You can now enjoy your cake. Place the cake in the pan on a wire cooling rack. Keep it in the pan and once cooled completely, cover with plastic wrap or aluminum foil. ENJOY!
