Oatmeal Cake
Prep Time 20 mins
Cook Time 1 hr
Serves 12
Difficulty N/A
Ingredients
- Cake:
- 1 1/4 cups (300 mL) water, boiling
- 1 cup (250 mL) Robin Hood® Oats
- 1 2/3 cups (400 mL) Five Roses® All Purpose Flour
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) baking powder
- 1/2 tsp (2 mL) salt
- 1 tsp (5 mL) cinnamon
- 1/2 cup (125 mL) butter, softened
- 1 cup (250 mL) sugar
- 1 cup (250 mL) brown sugar, packed
- 2 eggs
- Topping:
- 1/4 cup (50 mL) butter
- 1/2 cup (125 mL) brown sugar, packed
- 2 tbsp (30 mL) milk or cream
- 3/4 cup (175 mL) flaked coconut
- 1/2 cup (125 mL) nuts, chopped
Directions
Cake
Step 1:
Pour boiling water over oats; set aside.
Step 2:
Combine flour, baking soda, baking powder, salt and cinnamon.
Step 3:
Cream butter, gradually add sugars, blending until mixture is crumbly.
Step 4:
Add eggs, one at a time, beating until light and fluffy. (mixture will look curdled).
Step 5:
Stir in oats and flour mixture. Blend thoroughly.
Step 6:
Spread batter into a greased 9" (2.5 L) square cake pan.
Step 7:
Bake at 350°F (180°C) for 55-60 minutes or until toothpick inserted in centre comes out clean. DO NOT REMOVE FROM PAN.
Topping
Step 8:
Melt butter in small saucepan. Stir in remaining ingredients. Spread evenly on hot cake.
Step 9:
Broil 6" (15 cm) below element for 2-3 minutes or until bubbly and golden.
