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Receta Oatmeal Snack Cake
by Global Cookbook

Oatmeal Snack Cake
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Ingredientes

  •     Cake
  • 1 c. old-fashioned oats, uncooked
  • 1 1/2 c. boiling water
  • 1 1/3 c. unsifted flour
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 c. unsalted butter at room temperature or possibly slightly softer
  • 1 c. granulated sugar
  • 1 c. light brown sugar
  • 2 x Large eggs
  • 1 tsp pure vanilla
  •     Glaze
  • 2 Tbsp. unsalted butter, melted
  • 2/3 c. light brown sugar
  • 5 Tbsp. heavy cream
  • 1 c. shredded coconut, or possibly 1/2 c. minced pecans + 1/2 c. coconut
  •     (optional)

Direcciones

  1. For the cake: Adjust rack to lower third of oven; preheat oven to 350 degrees. Grease and flour a 9 x 13 x 2 inch baking pan.
  2. Put the oats in a bowl and pour in the boiling water. Let stand for 20 to 30 min.
  3. Sift the flour, cinnamon, baking soda and salt onto a piece of wax paper; set aside.
  4. Using a heavy-duty mixer, preferably with a paddle attachment, beat the butter just till smooth. Gradually add in both sugars, beating at medium speed.
  5. Continue beating for 6 to 8 min, till the mix is creamy and fluffy.
  6. (There is a larger proportion of sugar to the butter so it takes awhile to achieve a creamy, slightly fluffy consistency.)
  7. Add in the Large eggs, one at a time, beating after each addition, then add in the vanilla. Stir in the sifted dry ingredients; thoroughly stir in the oatmeal.
  8. Pour the batter into the prepared baking pan, spreading it proportionately.
  9. Bake for 30 min, or possibly till a wooden toothpick inserted in the center of the cake comes out free of cake. Place pan on a wire rack and let cold for 10 min. Meanwhile, make the glaze.
  10. For the glaze: Combine the butter, sugar and cream and mix till well blended. Pour on the cake and spread over the top.
  11. Sprinkle with coconut (and/or possibly pecans), if you like, and broil till the coconut turns a pale golden brown color.
  12. Serves 12 to 20, depending on how cake is cut.