Monday, February 14, 2011

Let us eat cake...

There is this elusive cake that haunts my dreams every winter. When the days are short and cold, I long for a cake that is moist and chewy, has some texture, it is sweet, but not too sweet... like coffeecake only with more dimension. Cinnamon in color without the grit of streusel but a bite of granola texture. From applesauce cake to carrot cake and everything in between, I've tried them all in search of the perfect cake. Again and again, my steaming cup of tea awaits the perfect compliment of the perfect winter cake.

Last Sunday the cake appeared at my house. My first bite told me the mystery was solved.

This. Was. The. Cake. Of. My. Dreams.

A friend from church brought it over as her contribution to our Sunday dinner of roast beef, mashed potatoes, puffy white dinner rolls and strawberry jam, and a green salad with enough vegetable to open a Farmer's Market (brought by another friend from church). With the cake, smothered in vanilla ice cream to complete the meal? Well, I could have died happy right there.

Of course I asked for the recipe and Wanita was glad to share it. She said she got it from a "real farmer friend" back in the 70s. I'm not sure if the friend was real or the friend was really a farmer, but who cares, she makes a good cake! Wanita calls it "Oatmeal Cake."

1 1/4 cup boiling water
1 cup quick oats
* let set until thick and cooled, then add the following:

1/2 cup butter (or replace with applesauce)
1 cup brown sugar
1/2 cup honey
2 eggs
1 1/2 cup flour (replace half with whole wheat flour)
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
1/4 cup oat bran
1/4 cup sunflower seeds
1 cup chopped nuts (almonds, pecans, walnuts)

Combine until just incorporated and pour into a greased 9x13" pan. Bake for 30-35 minutes at 350 degrees.

Broiler Frosting
6 TBS butter (soft)
1/4 cup cream (or milk)
2/3 cup brown sugar
1 tsp vanilla
1 cup cocoanut
1 cup chopped nuts

When the cake comes out the oven, poke holes all over the top. I used a small knife and went to town poking the cake. Then spread the thick frosting over the top. Place under the boiler (about 10" away) until frosting is bubbly and just beginning to brown. Watch carefully, it should take about 5 minutes, but this isn't the time to go change a diaper or call Aunt Ruby for a chat.

The results are amazing! The frosting melts down into the cake and the caramelized cocoanut and nuts are like granola on steroids. The candy-like topping on the light, fluffy cake is just beyond wonderful.

I hope you make this cake and love it. I also hope you eat it for breakfast and justify it by saying it is okay because you replaced the butter for applesauce. I'm thinking I can completely remove any guilt and call the cake "Granola Cake." Enjoy!



Katie and Mikey Brown said...

Defiantly going to make this! Thanks!

Melissa K Norris said...

Looks great! I'm going to try this come the weekend. Thanks for sharing the link to Faith, Friends, and Frappuccino's. Curious, how did you find us?

Stacy said...

I've made a similar one though haven't poked holes...hmmmm. Mr. Wiedz and the kids do not like nuts in their food so I only make this for others then sneak a piece, otherwise I'd be eating a whole cake by myself :)

Andee said...

This sounds wonderful! I will come see you if you make it for me. Deal?

Sherri said...

It was deep in your memory bank somewhere- the recipe is very similar to one that I used to make but rarely because your dad didn't love it...but I'm drooling reading this!

Coleson & Tate said...

mmmm will try!

Anonymous said...

This receipe sounds very similar to the one in the Friesen Family Cookbook that Grandma Great used to make. As I remember, it was as good as the one you describe in your blog. Your receipe sounds a little easier though...something I will definitely have to try.
Aunt Dianne

sheri said...

We can attest tonthis cake being absolutelybdelicious! Thanks for sharing it with us!