Monday, May 30, 2016

One Pan Oatmeal Cake with Pecan Frosting

Recently a friend posted this recipe on Facebook. It looks delicious! I will make it for brunch. No it's not healthy, but a treat; nonethess, it has protein and some fiber. Choose your poison, right? I choose death by pecans and brown sugar. (Only joking, eat everything in moderation.) Coffee and a slice of this cake should hit the spot. Bon appetit!

Oatmeal Cake with Coconut Pecan Frosting


1/2 cup quick cooking oatmeal (1 minute or 5 minute oats work.)
3/4 cup boiling water
1/2 cup sugar (I'll cut the sugar down to 1/4 of a cup.)
1/2 cup brown sugar
2/3 cup flour
1/2teaspoon salt
1/2 teaspoon baking soda
1 egg
1/4 cup of shortening butter (Butter is my tweak. I don't buy shortening.)


Mix the oatmeal with the boiling water, stir and cover. Mix the remaining ingredients then stir in the oatmeal mixture. Grease and flour a 9 X 9 pan. (For the perfect crust, I will use a cast iron skillet.) Pour batter into pan and bake at 350 for 23-25 minutes.

Coconut Pecan Frosting:


3 tablespoons melted butter
1/3 cup brown sugar
1/2 cup sweetened shredded coconut
1/2 cup chopped nuts
2 tablespoons milk
1/2 teaspoon vanilla


Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until coconut is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Let's call it three-day holiday weekend cake!

You may also enjoy:
A Light Carrot Cake
Let's Eat Hummingbird Cake
A Classic Dark Chocolate Cake
German Chocolate Sauerkraut Cake

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