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Wednesday, April 15, 2015

Oatmeal cake

I wrote this post about a two and a half months ago, in mid-April, when I actually baked this cake (as a procrastination tool for the packing I really needed to do), and as a result, I'm very belatedly posting this (since I learned the error of my ways, and actually packed instead of typing up the recipe and posting photos)... 

I saw this recipe while scrolling through Facebook the other night, and immediately forwarded it to myself.  I kinda knew I needed to make it ASAP.  See, I love anything with cinnamon. I also thought that adding cooked oats was an intriguing change from the norm.  And...I had an unopened nearly 3-pound container of oats that needed to be used up before my move in 10 days.  Sadly, this recipe only called for a scant cup of oats, and I therefore anticipate that I'll make making some sort of oatmeal-based cookie in the next week and a half.  Or I could just make a whole huge batch of this deliciousness!!

I love that this cake can be eaten for breakfast. I also love the fact that it could be served with or without the cream cheese icing. This time I opted for cream cheese icing, however next time I may be a little crazy, folks, and add some banana or fresh blueberries...I think this cake has possibilities, people!

Here's the one thing about this cake...I thought it would be a lot lighter.  It's actually a pretty dense cake which really shouldn't surprise me considering there's oatmeal in it.  Cooked oatmeal in it.

When it came to the icing, I made a few modifications. I happen to like my cream cheese icing with a little bit of vanilla (I used between half a teaspoon and a whole teaspoon).  I also find that some cream cheese icings can be a little too sweet, so I cut down the powdered sugar by about half a cup to make sure that it was my desired sweetness.  There is no shame if you taste the icing as you go along, to make sure you get it right.  No shame at all ;-).  In the end, this icing reminded me of the icing on a cake my mom used to serve decades ago to her bridge friends when they came over, which I absolutely adored.  This one is a keeper all on it's own!

Old Fashioned Oatmeal Cake
From Cookies and Cups


For the Cake

1 1/4 cups water
1 cup rolled oats
1/2 cup butter
1 cup granulated sugar
2 tsp vanilla
2 eggs
1/2 tsp kosher salt 
1 tsp baking soda
1 tsp cinnamon (I may have been a little heavy handed on that....)
1 1/2 cups all purpose flour

For the Frosting

4 oz cream cheese, room temperature
1/4 cup butter, room temperature
2 cups powdered sugar
1 Tbsp milk or cream
1/2 - 1 tsp vanilla extract


Preheat the oven to 350F.
Spray a 9x9 inch pan with nonstick spray and set aside.

In a small pot, bring the water to a boil.
Add in the oats.
Stir and then remove the pot from the heat.
Allow the oats to soak for 20 minutes.

In the bowl of your stand mixer, fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes until light and fluffy.
Add in the vanilla and the eggs and mix until combined, scraping the sides of the bowl as necessary.
With the mixer still on medium, add in the salt, baking soda, and cinnamon.
Mix until incorporated.

Turn the mixer to low and add in the oats and flour.
Mix until just combined.

Spread the cake batter into the prepared pan and bake for 35-40 minutes or until the cake is set in the center and a toothpick comes out clean.

Allow the cake to cool completely in the pan.

Make the frosting.

In the bowl of the mixer with the paddle attachment, mix the butter and cream cheese together on medium until smooth, about 2 minutes.
Turn the mixer to low and add in the powdered sugar, milk, and vanilla.
Mix for another minute until the frosting is creamy.

Spread the frosting on the cooled cake.

Serve immediately or keep in an airtight container for up to 3 days (if it even lasts that long....).

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