Oatmeal Cake

Oats add a nutty flavor to this aromatic spice cake recipe. Pile on the topping loaded with nuts for a crunchy, unforgettable dessert.



by 3  people


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Servings: 12
Prep Time: 45 mins
Related Categories: Cake, Desserts, Spice Cake
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Ingredients
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    1/2  cup 
    butter
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    2   
    eggs
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    1 1/4  cups 
    boiling water
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    1   cup 
    rolled oats
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    2   cups 
    all-purpose flour
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    2   teaspoons 
    baking powder
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    3/4  teaspoon 
    ground cinnamon
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    1/2  teaspoon 
    baking soda
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    1/2  teaspoon 
    salt
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    1/4  teaspoon 
    ground nutmeg
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    3/4  cup 
    granulated sugar
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    1/2  cup 
    packed brown sugar
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    1   teaspoon 
    vanilla
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    recipe Broiled Nut Topping
Broiled Nut Topping
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    1/4  cup 
    butter
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    2   tablespoons 
    half-and-half, light cream, or milk
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    1/2  cup 
    packed brown sugar
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    3/4  cup 
    chopped pecans or walnuts
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    1/3  cup 
    flaked coconut


Directions
1.
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside. In small bowl pour boiling water over oats. Stir until combined; let stand 20 minutes. In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.
2.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan.
3.
Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool on wire rack at least 1 hour more.
4.
Transfer cake to a baking sheet. Spread Broiled Nut Topping over warm cake. Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden. Cool on a wire rack before serving.
5.
Makes 12 servings.
Broiled Nut Topping
1.
In a medium saucepan combine butter and half-and-half, light cream, or milk. Cook and stir until butter melts. Add brown sugar; stir until sugar dissolves. Remove from heat. Stir in chopped pecans or walnuts and flaked coconut.

Nutrition information
Per Serving: cal. (kcal) 410, Fat, total (g) 20, chol. (mg) 70, sat. fat (g) 10, carb. (g) 54, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 2, sugar (g) 30, pro. (g) 5, vit. A (IU) 534, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 16, Cobalamin (Vit. B12) (g) 0, sodium (mg) 273, Potassium (mg) 176, calcium (mg) 81, iron (mg) 2, Other Carb () 4, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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