30 May 2010
Updated by Necessity -Old Fashioned Oatmeal Cake
Great! Having intentionally used up the coconut I had on hand to make Chocolate Macaroons a couple of weeks ago, I now take out the recipe for a cake I want to make, only to find the topping calls for a significant quantity of coconut I no longer have. In fact I do not have a number of the items I need since I have been cleaning out my pantry and freezer and refuse to go to the grocery until I absolutely can’t think of anything to make from the ingredients that remain on hand.
Now at 10 pm, needing a sweet snack to share at lunch tomorrow I find I don’t have what I need to make the simple Old Fashioned Oatmeal Cake I had in mind. I rack my brain for more ideas. Someone in the group doesn’t like chocolate so that eliminates about 90% of my recipes for things to make in a pinch. I don’t have enough pecans to make Pralines. Apparently it is time to improvise.
Back to the Old Fashioned Oatmeal Cake I check the recipe. Another topping will have to suffice. The next problem; I am low on butter, but I have oil. I also notice that this cake sounds awfully sweet so I choose to cut back on the sugar. It turns out I don’t have the right size pan, the one specifically called for in the directions. I take a deep breath and start making the recipe with what I have on hand.
What I ended up with is a moist and delicious snack cake that I couldn’t stop eating. The cake has a bit of texture from the oatmeal but not as much as it would have had with a coconut topping. That’s okay with me. I did add a bit of crunch by sprinkling the Maple Glaze I drizzled on top with some toasted walnut bits. I think it might be nice to add some toasted walnuts to the cake batter too but it isn’t necessary. As it was, it was very good. I will certainly be making it again.
Old Fashioned Oatmeal Cake
(from "History by Food" and other cookbooks from my hometown.)
1 cup uncooked oatmeal soaked in 1 1/3 cups of boiling water for 20 minutes
1/2 cup sugar
1 cup brown sugar, firmly packed
1/2 cup butter, melted
1/2 cup oil
1 1/2 cups flour
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoons salt
Grease a glass baking dish. (Though the recipe calls for a 7 1/2 x 12 inch pan, I didn't have one. I used a 9 X 13 inch pan, instead. If you use the smaller size pan the cake will need to bake an additional 10 to 15 minutes.) Set aside.
In a large bowl, combine the sugars, butter and oil.
Add the eggs and beat well after each addition.
Combine dry ingredients stirring with a wire whisk.
Add dry ingredients to the creamed mixture. Stir in vanilla.
Add oatmeal and stir until combined.
Pour batter into the prepared pan. Bake at 325 degrees for approximately 35 minutes. Cake will be done when it springs back after being lightly touched in the center and sides start to pull away from the pan. Remove from oven and cool on a wire rack.
1 cup powdered sugar
2 T maple syrup
1 t milk
1/2 cup toasted walnuts
In a small bowl, stir together the powdered sugar, maple syrup and milk.
Drizzle glaze over cooled cake.
Immediately sprinkle with toasted walnut bits.