Tuesday, February 3, 2009

Oatmeal Cake by LaRita Lunt & Others in Belgrade


I am afraid when I tell you this cake is called "Oatmeal Cake by LaRita Lunt & Others in Belgrade" AND that the version I inherited from my mother-in-law calls for oleo you might not make it. That would be unfortunate. This cake has never failed me - it's moist and delicious and above all easy to make. You don't even need a mixer, just a wooden spoon, a big bowl and 20 minutes to let the oatmeal soften. I suppose since it contains oatmeal you could even make the claim it is whole grain. But then again, some things are best understated, at least at my house. I am open to suggestions for a more pleasing title. No, I am begging for suggestions. Help me out here!

Cake:
1 1/2 cups boiling water
1 cup quick cooking oats (NOT instant and NOT old fashioned)
1/2 cup (1 stick) softened butter
1 cup brown sugar
1 cup granulated sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs, lightly beaten
1 1/2 cups all-purpose flour

Topping:
6 tablespoons softened butter
1 cup brown sugar
1 cup sweetened coconut OR 1 cup chopped nuts (we prefer pecans), or be bold and use a 1/2 cup of each - my favorite.
1/4 cup heavy cream

Preheat oven to 350 degrees. Grease a 9 x 13 inch cake pan.

In a large mixing bowl pour boiling water over oats and let set for 10 minutes. Add softened butter and brown and white sugars. Let set for 10 more minutes while the butter melts. Beat vigorously with a wooden spoon until all ingredients are incorporated and the batter is glossy. Stir in cinnamon, soda, and salt. Add eggs, one at a time, stirring until incorporated then stir in the flour.

Don't panic if the batter seems thin - it will be. Pour it into the prepared pan and bake for 30 minutes.

While the cake bakes prepare the topping. In a small bowl combine softened butter, brown sugar, and heavy cream. Stir until soft and all ingredients are incorporated. Stir in coconut and/or chopped nuts.

Spread the topping over the hot cake, return to the oven and bake 10 minutes more. Place cake pan on a cooling rack for a few minutes before you give in and eat it. That's it.

1 comment:

  1. Any recipe that has the words "Lunt" and "Belgrade" in it has got to be a keeper. I dare not make a suggestion! Can't wait to try this.

    By the way, your photos are looking a little too professional. I mean, best cooking of anyone I know and fancy photos too? Come on, Lynnette, give us a little bit of room to catch up to you. You stretch us all.

    Okay--I won't complain. Because, truthfully, I'm just thrilled that you're willing to share your recipes with the world. Please keep it up.

    ReplyDelete