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).
Coconut Cake With Pineapple Coconut Cream
Well, I was roaming around my neighborhood Pathmark, yes, Pathmark. This location was recently remodeled making it a roam-around store now. I normally stop in to purchase my weekly list of bargains then promptly leave since I have trouble with the level of customer service.
I’d decided to overlook this aspect and spent some time re-discovering the store. They had fresh pineapples and shredded coconut on sale so I bought both even though I had no plans to use them.
I love these two flavors both separately and together. And who doesn’t like Piña Colada (virgin or spiked)?
After some time web surfing for various versions of coconut cakes, pineapple cakes, and coconut frosting, I used my tried and true “Butter Cake” recipe with a few substitutions: coconut milk replaced milk, coconut extract replaced almond extract, and eggs get separated, egg whites get whipped and then they are folded into the batter to add some air. All this worked!!!
The cake was very flavorful with a light nuttiness. If I make this cake again I will use a bit less butter and I will go organic. My sensitivity to tastes and flavors is heightened since using mostly organic products.
Now for the cream layers and topping. Here’s where I get lost and resort to familiar flavors. I continue to explore cake frostings and have yet to discover one I like or feel good about sharing.
I don’t like super-sweet frosted cakes. The frosting is the first flavor on the tongue and to me, it should be the best flavor. It should tickle the tongue with complexities of various flavors as opposed to sugar weighed down with butter.
So, until I discover a creamy, less sweet frosting to create, I will continue to use my favorite cake topping — fresh, organic, whipped cream!!!
Luckily there are many variations for whipped cream. I made the whipped cream sturdier by adding a small portion of cream cheese frosting. I added about ¼ cup of cream cheese frosting to about two cups of the whipped cream. Then to this mixture, I added the pineapple chunks and coconut flakes.
What a delicious flavor combination!
The fresh pineapple gave small bursts of tart and sweet flavor to every bite!
There are a few steps to making this cake but after tasting it, you’ll agree it was worth it!
Here’s the recipe.
Coconut Cake with Pineapple Coconut Cream
1 ¼ C butter (2 ½ sticks)
2 C sugar
4 eggs separated
1 t vanilla
1 t coconut extract
2 ¼ C flour
¾ t baking powder
¼ t or less salt
¾ C coconut milk
Cream: butter & sugar. Whip the 2 egg whites and set aside. Add egg yolks to creamed mixture. Add vanilla, coconut extracts. Combine the dry ingredients. Add the dry ingredients to the creamed mixture alternating with the coconut milk. Do not over mix. Fold in the egg whites. Pour into prepared 8” cake pans and bake at 325 degrees F for about 35 minutes.
Pineapple/Coconut Whipped Cream
Whipping cream 12 oz. , 2 T powdered sugar, 1 t vanilla. Whip these ingredients until thick and fluffy.
Cream cheese frosting: for every ounce of cream cheese, add 1 T of butter. I used 6 oz. of cream cheese and 6 T butter, 1 t vanilla, 1 ½ C confectioner’s sugar. Combine and mix until creamy.
Fold in 1/4 cup of the cream cheese frosting mix into the whipped cream. Then fold in ½ cup shredded coconut & ½ cup of fresh pineapple crushed and squeezed of extra juice.
Add this between the three layers.