You know that we have an insatiable sweet tooth and love to mix up new desserts and desserts as a cure to our cravings. Although most of our cakes start with the common meal, bakery, salt, and some combo of butter, sugar, eggs, and vanilla, this lazy oatmeal cake is a bit different. Rolling oats, which have been left to swim in boiling water, add a thick, nutritious element to the flour that makes a perfectly chewy and delicious cake.
The oats make this cake a little denser and add a slight taste that blends well with the other ingredients, so the icing brings it together and makes you want to lick your lips. If you look in your pantry and remember that you haven’t been cooking with oats lately, try this recipe – it’s such a great use for them, and fun to put a bit more nutritious value into your desserts!
1 cup uncooked (instant or regular) rolled oats
1 1/4 cups boiling water
1/2 cup butter (or you can use 1/2 cup margarine)
1 cup granulated sugar
1 tsp vanilla
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
For the toppings:
1/4 c butter or 1/4 c margarine, melted
1/2 cup brown sugar
3 tbsp cream or 3 tbsp milk
3/4 cup flaked coconut
1/3 cup chopped nuts (optional)
1. Sweeten oats for 20 minutes in a shallow bowl in boiling water.
2. In the meantime, measure butter and sugar and beat to light.
3. Beat with vanilla and eggs.
4 Sift the rice, sift the soda and the spices, sift it up.
5. The oats are soaked and cool by this time.
6. Remove beaters and fold into soaked oats from the cream mixture.
7. Sift and insert in the flour mixture.
8. Turn in a 9′′ buttered pan and bake 40-50 minutes at 350 ° F.
9. Mix all the ingredients topping over.
10. Do not remove the cake from the bowl, but sprinkle the toppings warmly until they are golden in the cake.
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