Monday, June 3, 2013

Whole Wheat Oatmeal Cake

This is a delicious cake that is so moist and flavorful, you'd never realize its full of oatmeal and whole wheat flour... well, and sugar too. Its a perfect cake for Fall time... but I couldn't resist making it this week. We like it while its still slightly warm, with a scoop of vanilla ice cream!

Whole Wheat Oatmeal Cake 

Mix and soak for 20 minutes:
1 1/4 Cup Boiling Water
1 Cup Oatmeal
1/2 Cup Butter

Cream together and set aside:
1 Cup brown Sugar
2 Eggs
1 Cup White Sugar

Mix together:
1 1/3 Cup Whole Wheat Flour
1 tsp Cinnamon
1/2 tsp. Salt
1 tsp Baking Soda
1/2 tsp Nutmeg

Combine dry mix with soaker and sugar mix and pour into a greased and floured 9x13 inch pan. Bake @ 350 degrees for 40-50 minutes, or until a toothpick comes out clean.

1 Cup nuts, chopped
1 Cup coconut
6 TBSP softened butter
1/2 Cup Sugar
1 tsp Vanilla
1/4 Cup Evaporated Milk

Put topping ingredients in blender or food processor and pulse for 30-45 seconds, just until combined. Remove hot cake from oven and dot topping. Spread gently to cover cake, and return to 400 degree oven for 7 minutes. Do not over brown the topping.

Serve warm or cooled.

source, Gena Peterson

1 comment:

  1. Made it, loved it. Used white flour since I did not have whole wheat flour and it turned out great!