I’m snowed in!
Okay not really, but it did snow this morning and that’s always an event here in Austin. I wish Fuzz had been home for the selfish reason that I missed seeing her reaction, but the snow didn’t start falling until after the last school bell rang.
Along with being pretty, the snow saved me some money. Normally, I’d run to the store for ingredients, but with the weather I chose to bee resourceful and use what was on hand. This cake was the result. I’d seen the recipe in books, but never actually tried making it. The topping is rich and flavorful with brown sugar, butter and coconut and the cake is extremely moist but not mushy. I tried it hot, but liked it better fully set and cool.I hope the rest of the family likes it.
This recipe is adapted from Maryana Vollstedt’s “Potluck Cooking” and it would definitely be perfect for a small gathering.
- 1 1/2 cups water
- 1 cup uncooked oats, quick cooking (not instant) or rolled
- 1 1/2 cups all purpose flour (6.7 oz)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 stick (4 oz) butter -- softened (I used an I Can't Believe it Not Butter stick)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 tablespoons butter, melted
- 1/3 cup packed brown sugar
- 2 tablespoons milk
- 1/3 cup shredded sweetened coconut
- ½ cup chopped walnuts or pecans
- ½ teaspoon vanilla extract
- Bring water to a boil in a lidded saucepan. Remove from heat, stir in the oats, cover and let sit for 20 minutes. Remove cover and let sit for another 10.
- Meanwhile, stir flour, baking soda, cinnamon, nutmeg and salt together in a medium bowl; set aside.
- In a large mixing bowl and using an electric mixer, cream the butter and both sugars for about 2 minutes. Add the eggs one at a time, beating for a minute after each egg. Beat in the vanilla and oatmeal. By hand, stir in the flour mixture.
- Pour mixture into a greased 8 inch square glass dish (2 quarts) and bake on center rack at 350 F for about 40 minutes.
- While the cake bakes, stir together all topping ingredients. When cake is done, spread topping over cake. Preheat the broiler and broil the cake until topping is golden and bubbly – be careful not to burn it! Cool in pan on a rack and cut into squares.