Monday, May 16, 2011

Oatmeal Cake

My son D and his girlfriend J stopped by on Saturday for a little visit. The plan was for D to help Hubby burn some brush while 'the girls' had a nice visit. But D had come down with a little cold and although his intentions were good as far as helping out his Dad, the body wasn't going along with the idea, so we stayed at the kitchen table drinking coffee. I had made Oatmeal Cake to serve, as it is one of D's favorite's from childhood. I think that you would like it too. It is very versatile, and can be served as a coffee cake, in a lunch box, or prettied up and brought to a potluck. It keeps very well and is moist and flavorful. It also freezes well. You can serve it as is, or with ice cream, vanilla yogurt, or whipped cream. Or just sprinkle some powdered sugar on top to pretty it up. You can also add raisins, currents, dates, nuts, or a little grated orange or lemon peel to the recipe. (I save peels and let them dry, then grind them in blender and store in an airtight jar) This recipe can also be doubled to fit into an 18" baking pan.

 Oatmeal Cake

1 1/4 cups water
1/2 cup butter
1 cup oatmeal (quick or old fashioned)
1 cup sugar
2 eggs beaten
1 tsp baking soda
1/2 cup firmly packed brown sugar
1 1/3 cups flour
1 tsp cinnamon
2 tsps grated orange or lemon peel- (fresh or dried)
1/2 to 1 cup raisins, walnuts, dates, or currents if desired

Bring water to a boil in a small saucepan. Remove from heat and stir in oats and butter (slice butter into pats or use room temp). Cover and let stand 20 minutes until all the water and butter is absorbed into oats.

Combine remaining ingredients. Stir in oatmeal mixture, blending well.
Pour into a greased 13x9x2" baking pan. Bake at 350 degrees for 35 minutes or until a toothpick inserted into center comes out clean.
Cool completely before cutting. Keeps several days in refrigerator, well wrapped, or 3 mos. in freezer. Serves 10-12

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