February 28, 2008

Grandma’s Oatmeal Cake

My grandma, a Southern ex-pat living in Utah, is known for her desserts. This cake is one of my favorites of hers, and it wasn’t until recently that I broke down and made one myself. It’s super easy. The cake, similar to a spice cake (but more dense), is baked in a tube pan, then topped with a nutty coconut mixture and set under a broiler until it crisps up. I went an extra step and topped it with freshly whipped cream, sweetened with powdered sugar, vanilla bean and cinnamon.

Grandma’s Oatmeal Cake
From Grandma Henderson

1 c. uncooked oatmeal (old-fashioned or quick-cooking)
1 ¼ c. boiling water
½ c. softened butter
1 c. sugar
1 c. brown sugar
1 tsp. vanilla
2 eggs
1 ½ c. flour
1 tsp baking soda
½ tsp. salt
1 tsp cinnamon

Stir oatmeal into boiling water. Cover and set aside for 20 min. Meanwhile, mix butter, sugars, vanilla and eggs till fluffy. Fold into oatmeal. Sift together flour, soda, salt and cinnamon. Mix with oatmeal mixture. Pour into greased and floured tube pan. Bake at 350 for 50-55 min. Do NOT remove cake from pan.

Frosting:
¼ c. melted butter
½ c. brown sugar
3 T. half and half or milk
½ c. chopped nuts
1 c. flaked coconut

Mix frosting ingredients well and spread on hot cake. Broil until light brown and bubbly. Allow to cool slightly before removing from tube pan. (Don’t flip it upside down.) Serve warm or cold.

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Desserts - Cakes and Cupcakes