Oats, Yeah Good!Posted: January 14, 2016
Oatmeal Cake with Cinnamon/Nutmeg
Here’s the recipe.
OATMEAL CAKE WITH CINNAMON/NUTMEG STREUSEL TOPPING
Makes 1 – layer, 8”
¾ C Rolled Oats
½ C Flour
½ t Baking soda
¼ t Salt
1/4 t Nutmeg
1/2 t Cinnamon
6 T Butter
½ C Light brown sugar
¼ C Sugar
½ t vanilla
1/2 C milk/plain yogurt mixture
Process: process the oats in food processor; combine oatmeal, flour, baking soda, salt, nutmeg and cinnamon in a bowl and mix; cream the butter and sugars until light and fluffy; add the egg and vanilla and continue to mix; alternating the flour and yogurt mixture adding to the creamed mixture, careful not to over mix.
¼ C Almonds (or cashews, or pecans)
2 T butter
3 T Brown Sugar
1 T flour
Dash of cinnamon
Dash of nutmeg
Process: add all ingredients to food processor and pulse until all combined; add to the bottom of the prepared cake pan and pour the cake batter on top; bake at 325 F for about 25 minutes.
Note 1: I always try to use organic products when possible, especially dairy.
Note 2: The creaming step must be done for about 15 minutes to create a fluffy and well-combined result. With an electric mixer, it’s easy.
This cake got really good reviews. “it’s so good and moist”, “it was really good”, “great flavor, can taste the cinnamon”.
Very easy to make, on the healthier side of sweets, and flavorful!
Note 3: I have issues with using brown sugar. Since it hardens when not used soon after it’s purchased, I will swap in, granulated sugar and molasses (1 teaspoon of molasses to each 1/2 cup of sugar).