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Oatmeal cake

SallyBR's picture

Oatmeal cake (post #63434)

in

Someone brought this cake to a departmental party last week - I simply could not believe how good it was!


So, I asked for the recipe and got it today


If anyone has ever had this kind of cake, let me know what you think of this recipe - I want to make it this weekend - does the recipe seem ok? Anything I should be worried about? (I am cake-challenged)


Oatmeal Cake


 


1 ½ cups boiling water


1 cup quick oats


Combine above and let stand while preparing the following.


 


1 stick butter – soft or melted


1 cup white sugar


1 cup brown sugar


1 tsp vanilla


2 eggs


1 ½ cup flour


½ tsp salt


1 tsp soda


½ tsp baking powder


1 tsp cinnamon  (or less depending on taste)


Combine above, then add oatmeal mixture. 


Pour into greased and floured 9x13 pan.


Bake at 350° for 30 minutes.


 


Topping – put together while cake is baking.


6 tblsp butter


4 tblsp cream


¾ cup brown sugar


Combine and bring to a boil, take off heat and add 1 cup coconut and/or chopped nuts (use walnuts or pecans or almonds) (more is better).  Pour over hot cake and broil in oven until brown.


 


 


ENJOY!!!


 


 

 

Jean's picture

(post #63434, reply #1 of 50)

I used to make a similar recipe years ago.  Everyone loved it. I'll see if I can find the recipe to compare. I wonder about cutting down the sugar though.


I found the recipe and it's the same except it used shortening in the cake and margarine in the topping. Topping also contained nuts and coconut. My recipe dates back to the late 1950's. I think I'll try cutting back on the sugar a bit and try it again sometime.



Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com


Edited 2/18/2005 3:24 pm ET by Jean

A  clear conscience is usually the sign of a bad memory.
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SallyBR's picture

(post #63434, reply #6 of 50)

I see that I have organic "old fashioned oats"  in my pantry - it does not say quick cooking. My knowledge of oats is close to zero.


Do you think I need to get the quick cooking???? I've used mine before to make muffins, they turned out ok


What do you (and others) think?


 

 

RuthWells's picture

(post #63434, reply #7 of 50)

Hiya, Sally,


My guess is that you'll get a very different result with the old-fashioned oats rather than the quick-cooking.  I keep both on hand for the kids' breakfasts, and they are very dissimilar in their cooked form.


Ruth Wells


"Gardening is the only unquestionably useful job."
 - G.B. Shaw

Ruth Wells

"Gardening is the only unquestionably useful job."
 - G.B. Shaw

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sandermom's picture

(post #63434, reply #8 of 50)

I think if you just whiz your old fashioned oats in the fp for a pulse or two you'll get very acceptable results; perhaps a bit more dense than with the quick oats but you're not after light and fluffy, right?

Klaatu Barada Nikto

Jean's picture

(post #63434, reply #9 of 50)

I doubt that it would make that much difference either. I just double checked and my recipe called for the old fashioned kind. So just go with what you have.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Syb's picture

(post #63434, reply #10 of 50)

I never buy quick-cooking.  I second the idea of whizzing in the blender if you want a finer texture. 


The soak in hot water changes the oatmeal so that it adds moistness to the cake, but also some heaviness.

Astrid's picture

(post #63434, reply #11 of 50)

I might try the whizzing blender approach, that sounds like a good idea to me.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
Syb's picture

(post #63434, reply #2 of 50)

Looks good to me.  DM and I used to make a cake from the Bisquick box called Velvet Crumb Cake.  It was a favorite in our family.  No oatmeal in that one, but I like the idea of the added texture, fiber, etc.  For the topping we used both coconut and nuts.  It was not cooked before putting on the cake.  Cooking will make it easier to spread on the cake, but not necessary.  Watch the broiler.  If you're like me, there's a good chance you'll burn the topping. 

favorablyimpressed's picture

(post #63434, reply #12 of 50)

I grew up with that Velvet Crumb Cake.  My mother made it regularly.  What memories it brings back.

SallyBR's picture

(post #63434, reply #13 of 50)

Because I am such a cake-challenged person, I was too afraid to use the old fashioned - went and bought quick oats.


So, now I have organic old fashioned.... "regular" oats, and "quick-oats"


(I found the "regular" oats when I was re-organizing my pantry last night - obviously AFTER I went and bought the quickie)


I will attack the cake making very soon.... (butterflies in the stomach already) - I am also making Mommie's hamburger buns, those I know will work great, so they will balance any failure in the cake scenario


 

 

Jean's picture

(post #63434, reply #14 of 50)

This is one of the easiest cakes for a beginner. (One of the first from scratch cakes I ever made.) Just be careful when you put the topping under the broiler. It scorches before you know it.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
SallyBR's picture

(post #63434, reply #15 of 50)

Once again, my results are less than perfect (le cake sigh)


Ok, it tastes good, no problem there - but here's what happened: I had a bit of a tsunami-situation going on in the center of the cake as it baked - like a little explosion of gooey cake batter coming from underneath. The edges of the cake looked smooth, but every bit of surface inside 1 inch or so of the border suffered the tsunami invasion.


I baked a little longer than the recipe called for - 37 minutes - then a toothpick came out clean and dry.


Added the topping - watched VERY carefully - perfect.


Compared to the cake I had last week, this one did not rise as much, it is a bit like a brownie height, but the taste is really similar and pretty good. So, I guess the boys and the girlfriends will be having dessert tonight (whenever I decide to bake a cake I know there is a reasonably high chance the garbage can will have it)


Anyobody knows what was my problem? (apart from the fact that I am a lousy cake baker?)


Merci bien....


 


 


 

 

MadMom's picture

(post #63434, reply #16 of 50)

Sally, for one thing, you should try using the baking strips that Wilton (among others) makes.  They are soaked in water, then wrapped around the edge of the pan...keeps the edges of the cake from baking too fast, which then results in the tsunami effect in the middle.  If the edges bake more slowly, the middle has a chance to keep up with them. 



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Jean's picture

(post #63434, reply #18 of 50)

Well, if it makes you feel any better, you have company.  I baked the Carrot cake recipe from FC - the one with the walnut oil in it- last week. It looked great when I took it out of the oven, but the center fell dramatically as it cooled. Well, I frosted it and brought it along to our party anyway and everyone thought it tasted wonderful.  I don't have a clue as to why it collapsed. It was done - the structure just didn't hold up. I'll try it one more time before I go back to my old tried and true.


BTW, I checked my recipe against yours again and mine does not have any baking powder in it, just soda. I know everyone here is anti-shortening, but I'll post my recipe just for comparison purposes.


Oatmeal Cake


1 1/4 cups boiling water added to
1 cup  old fashioned oats
Cream together:
1/2 cup shortening
1 cup brown sugar
1 cup white sugar
Add 2 eggs
Sift togetherand add:
1 1/2 cups flour
1 tsp. soda
1/2 tsp salt
1/2 tsp cinnamon:
Add 1 tsp. vanilla & the oatmeal


Bake at 350° for 35 minutes.


Topping: Mix together
1 stick margarine
1 cup brown sugar
1 cup shredded coconut
1/2 cup chopped nuts
2 egg yolks
scant 1/4 cup milk


Broil under oven broiler. Watch carefully - it scorches easily.


Veni, vidi, velcro        I came,  I  saw,  I stuck around.



Edited 2/20/2005 2:55 pm ET by Jean

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
SallyBR's picture

(post #63434, reply #21 of 50)

I think you are talking about the "dome" thing - that happened to me too in the past, but this was different. The "dome" thing, is just a normal looking cake that rises more in the center, right?


This was totally different - the tsunami thing was like a different texture going on, more liquidy... coming up the center of the cake and forming a wave in all directions.


I swear, the things I can do with cakes should be in a book somewhere. I should have taken a picture...


 


Anyway, the twins loved the cake -and the leftovers will be devoured by the graduate students during our meeting a little later... :-)


 


 

 

CookiM0nster's picture

(post #63434, reply #17 of 50)

Hmmm, just a guess, but I'd say either your oven was too hot, or, more likely, you added too much leavening.

SallyBR's picture

(post #63434, reply #22 of 50)

The oven temp was right  =  I am so paranoid with cake baking, that I stick my oven thermometer inside. It was perfect. NO oscillations of temperature during baking


Too much leavening? I wonder if I did push down on the spoon and got more than the amount called for....


It's a possibility. 


 

 

Jean's picture

(post #63434, reply #23 of 50)

What you describe sounds exactly like what happens to my SueB cakes -- every time, the center gets bumpy looking but the edge is smooth. Now I'll have to make that oatmeal cake again, just to see how it acts.  I've not made it for 30+ years. I guess I'd better use your recipe though, to make it a real test. I'll get back to you on that.


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
SallyBR's picture

(post #63434, reply #24 of 50)

You know, it s a great cake... I cannot believe how good it tastes! And the topping took care of the tsunami, so no one can tell the disaster underneath. 


 


 

 

deejeh's picture

(post #63434, reply #25 of 50)

My Sue B chocolate cake always does that as well.  I've been assuming it's cuz it gets too much air incorporated into when I'm mixing it.  I mix it in the KA stand mixer.  I was thinking that the next time I make it, I'll mix it by hand and see if that solves the problem.


deej

Jean's picture

(post #63434, reply #26 of 50)

Be sure to report back.  I always use the KA too.

Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
CookiM0nster's picture

(post #63434, reply #27 of 50)

I'm pretty sure it's too much leavening. It's hapened to me on occasion too, if I dont' measure carefully. The Sue B. recipe with 2 tsp. baking soda is balanced right on the edge. Try cutting back to 1 1/2 tsp. baking soda and see if that helps.


Edited 2/21/2005 12:33 pm ET by COOKIM0NSTER

deejeh's picture

(post #63434, reply #28 of 50)

That could be what it is, although I measure pretty carefully.  In any case, the eruption is covered by the icing, so it always looks ok.  The next time I make it, I'll try mixing it by hand and cutting back on the baking soda.  Of course, if it doesn't erupt, I won't know what fixed it :))


deej

Jean's picture

(post #63434, reply #29 of 50)

Well, here's my version of your recipe. Like yours it didn't get very tall, although my pan is slightly larger than the one called for. As you can see, mine doesn't have waves like i remember from the SueB cake, but it does have lots of holes. The batter was bubbling before I even poured it in the pan. I wonder if that's because the oatmeal was still warm? 


Well, I'll take it along tomorrow and see if my bowling buddies like it. As you said, the topping covers a multitude of sins.



Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
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SallyBR's picture

(post #63434, reply #30 of 50)

Yours look great - it's too bad I did not take a picture of mine....


I will be making this cake again in the near future - I am wondering if I did not mix my batter well enough - it seems to me that my KA bowl does not sit as close as it should from the beater, there is always some unmixed stuff at the bottom.


 


 

 

Jean's picture

(post #63434, reply #31 of 50)

You can adjust that you know. Check the brochure that came with your KA. With mine it was just a matter of turning a screw.


I think your recipe has too much water. It calls for 1/4 cup more than my old recipe does. Try cutting back the next time you make it. If I make it again I'll also cut way back on the sugar. My sweet tooth has pretty much disappeared it seems. A good thing too, seeing I'm diabetic. :-/


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
SallyBR's picture

(post #63434, reply #32 of 50)

I will check the KA thing - good idea.


 


Thanks...


 


 


 

 

Astrid's picture

(post #63434, reply #35 of 50)

I finally found time to make this today. I used only 1/3 cup of white sugar, and blended the oats until they were fine. The cake rose beautifully and I cooked it an extra 5 min. until it no longer looked wet. It had small cracks but didn't sink. It is very delicious!

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson
Jean's picture

(post #63434, reply #38 of 50)

I like the reduced sugar idea. How much water did you use?


DH is enjoying the one I made, but it is just too sweet for my taste.


Veni, vidi, velcro        I came,  I  saw,  I stuck around.


http://www.thebreastcancersite.com

A  clear conscience is usually the sign of a bad memory.
http://www.thebreastcancersite.com/
help to provide free mammograms for women in need
Astrid's picture

(post #63434, reply #39 of 50)

I used 1 1/2 cups of water. I think I wouldn't like the cake as well with the full amount of white sugar, too sweet. I also was thinking this morning, while savoring a piece of the cake for breakfast, that it might be good using maple syrup instead of brown sugar for the topping.

New Mexico home organic gardener

Adopt the pace of nature; her secret is patience. Emerson

New Mexico home organic gardener Adopt the pace of nature; her secret is patience. Emerson