Page 124 - 201415_TOH_Cookbook

HONEY
OATMEAL CAKE
KOWALSKI/GOULD FAMILY, MIDDLEBORO, MA
INGREDIENTS
Makes 1 (9- or 10-inch) cake
Cake: 1 1/4 cups boiling water 1 cup quick-cooking oats 1/2 cup (8 tablespoons) butter, at
room temperature
1 cup brown sugar 1 cup granulated sugar 2 large eggs, well beaten 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup chopped walnuts
Honey topping: 1/4 (4 tablespoons) butter 1/3 cup honey
“Although this is far from a traditional birthday cake, this cake is so delicious that Kat requests it for her birthday every year. What wouldn’t taste amazing with butter and honey drizzled on top?” Juli Gould
PREPARATION
1. Preheat oven to 300°F. Butter a 9- or 10-inch round cake pan.
2. In a heatproof bowl, pour the boil- ing water over the oatmeal and stir to combine. Let stand 20 minutes.
3. In the bowl of a stand mixer fitted with the paddle attachment (or in a bowl with a handheld electric beater), cream the butter with the sugars until creamy and light. Add the oatmeal to the butter and mix well to combine. Beat in the eggs, followed by the vanilla.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Add the dry ingredients to the creamed but- ter and oatmeal and mix until just combined. Fold in the walnuts.
5. Pour into the prepared cake pan and smooth out the surface with a rubber spatula. Bake for 50 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
6. To make the topping: In a small saucepan, melt the butter with the honey. Pour over the cake.
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