Oatmeal Snack Cake

First of all, in case you haven't already noticed, I'm not the best at posting recipes consistently. Especially now that I'm in the midst of tax season again. Finding and trying out new recipes usually doesn't happen as much during this time of year simply because I usually go for the simplest and easiest meals, usually the ones I have in my memory that I can whip out in no time. So let me apologize before-hand for the next couple of months and the lack of recipes that are sure to follow. :)


This cake was the exception. I found myself on yet another Sunday, craving something sweet and something different. I had my eye on this oatmeal cake for several weeks and had never found the time to make it. But you all know my philosophy: Sunday evenings are best lived when there's something sweet in the kitchen. I absolutely loved this cake. L-O-V-E-D it. I think I justified eating it every day for breakfast this week since it had oatmeal in it. That's kind of healthy, right??? I love this cake for its simplicity, good texture and even better taste. The oatmeal in this cake gives it more of a substance rather than a taste, so if you're not a big oatmeal fan, don't worry! This bears no resemblance to the thick bowl you're used to eating (or avoiding) in the mornings. The coconut and pecans in the icing remind me of a German chocolate type of frosting, but not so thick. It's extremely quick and easy to throw it all together and before you know it you have cake for dessert! And for breakfast for the next several days.. (Recipe and picture courtesy of Annie's Eats/Cook's Illustrated)

Ingredients:
For the cake:

• 1 cup quick-cooking oats (not the old-fashioned kind)


• 3/4 cup water, at room temperature


• 3/4 cup all-purpose flour


• 1/2 tsp. baking soda


• 1/2 tsp. baking powder


• 1/2 tsp. salt


• 1/4 tsp. ground cinnamon


• Dash of ground nutmeg


• 4 Tbsp. butter, at room temperature


• 1/2 cup granulated sugar


• 1/2 cup packed light brown sugar


• 1 large egg


• 1/2 tsp. vanilla extract

For the Icing:

• 1/4 cup packed light brown sugar


• 3 Tbsp. butter, melted and cooled


• 3 Tbsp. milk


• 3/4 cup sweetened shredded coconut


• 1/2 cup pecans, chopped

To make the cake, preheat the oven to 350 degrees. Spray an 8x8 baking dish with cooking spray and set aside. In a medium bowl, combine the oats and water. Stir together and let sit until absorbed, about 5 minutes. In another bowl, combine the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In the bowl of a mixer, combine the butter and sugars together on high until light and fluffy - about 2-4 minutes. Scrape down the bowl as needed. Add in the egg and vanilla until incorporated. With the mixer on low speed, slowly add in the flour mixture in two additions and mix just until incorporated. Add in the soaked oats until combined, about 15 seconds.

Spread the batter into the prepared pan and tap lightly against the counter to remove any air bubbles. Smooth with a spatula. Bake until a toothpick inserted in the center comes out clean, about 30-35 minutes. Let the cake cool slightly in the pan, about 10 minutes.

While the cake cools, heat the broiler in the oven. In a bowl, whisk together the brown sugar, butter and milk. Stir in the coconut and chopped pecans. Pour and spread the mixture evenly over the cake. Return the pan to the oven and broil until the topping is bubbling and golden, about 1-2 minutes. Watch the pan cake carefully to ensure the topping doesn't burn!!! Let cool in the pan at least 1-hour. Slice and serve.