Oatmeal Cake

Honduran Oatmeal Cake Recipe with Brown Sugar and Nuts

Region / culture: Honduras | Preparation time: 20 minutes | Cooking time: 35 minutes | Servings: 8

Introduction

Oatmeal cake is a delicious and comforting dessert that is perfect for any occasion. This cake is moist, flavorful, and topped with a sweet coconut topping that adds a delightful crunch. It is a simple and easy recipe that is sure to impress your family and friends.

History

Oatmeal cake has been a popular dessert in many households for generations. It is a classic recipe that has been passed down from grandmothers to mothers to daughters. The use of oatmeal in cakes dates back to the early 1900s when oats were a common ingredient in baking due to their affordability and availability. Oatmeal cake became a staple dessert during the Great Depression when ingredients were scarce, but people still wanted to enjoy a sweet treat.

Ingredients

1 cup quick oatmeal
1.25 cups boiling water
0.5 cup margarine or butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 tsp vanilla extract
1.5 cups flour
1 tsp soda
1 tsp baking powder
0.5 tsp salt
1 tsp cinnamon

Coconut topping

0.5 cup brown sugar
0.25 cup margarine
0.25 cup milk
0.5 cup chopped nuts
1 cup coconut

How to prepare

Combine 1 cup quick oatmeal and 1.25 cups boiling water. Let it stand for 20 minutes.
Cream together margarine, brown sugar, white sugar, 2 eggs, and 1 tsp vanilla until fluffy.
Add the oatmeal mixture to the creamed mixture and beat well.
Sift together the remaining ingredients from the first phase.
Add the sifted ingredients to the creamed mixture and beat well.
Bake at 350°F (177°C) for 35 minutes.
Once done, carefully spread the following topping on the cake and broil. Keep a close eye on it as it tends to burn quickly.
Mix all the ingredients for the topping together and spread it on the hot cake.
Broil for 2-4 minutes.

Variations

Add raisins or dried cranberries to the cake batter for a fruity twist.
Substitute the coconut topping with a cream cheese frosting for a different flavor profile.
Sprinkle chopped nuts on top of the cake before baking for added crunch.

Cooking Tips & Tricks

Make sure to let the oatmeal mixture stand for 20 minutes to allow the oats to soften and absorb the water.

- Creaming the butter and sugars together until fluffy will help create a light and airy cake.

- Be sure to sift the dry ingredients to ensure a smooth and even texture in the cake batter.

- Keep a close eye on the cake while broiling the coconut topping as it can burn quickly.

Serving Suggestions

Serve this oatmeal cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert. It can also be enjoyed with a cup of coffee or tea for a sweet treat.

Cooking Techniques

Beating the oatmeal mixture into the creamed mixture will help incorporate air into the batter for a lighter cake.

- Broiling the coconut topping will caramelize the sugars and create a crispy texture on top of the cake.

Ingredient Substitutions

Margarine can be substituted with butter in equal amounts.

- Chopped nuts can be replaced with shredded coconut for the topping.

Make Ahead Tips

This oatmeal cake can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. The coconut topping can be made separately and stored in the refrigerator for up to 1 week.

Presentation Ideas

Serve the oatmeal cake on a decorative cake stand or plate for a beautiful presentation. Dust the top with powdered sugar or sprinkle with cinnamon for an extra touch.

Pairing Recommendations

Pair this oatmeal cake with a hot cup of coffee or tea for a cozy and comforting dessert. It also pairs well with a glass of milk or a scoop of ice cream for a sweet treat.

Storage and Reheating Instructions

Store any leftover oatmeal cake in an airtight container at room temperature for up to 3 days. To reheat, place a slice in the microwave for 20-30 seconds or in a preheated oven at 350°F (177°C) for 5-10 minutes.

Nutrition Information

Calories per serving

Calories: 300 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 12g per serving

Saturated Fat: 6g per serving

Proteins

Protein: 3g per serving

Vitamins and minerals

Iron: 1mg per serving

Calcium: 30mg per serving

Alergens

Contains: Eggs, Nuts, Milk

Summary

This oatmeal cake is a moderate source of carbohydrates and fats, with a small amount of protein. It also provides some iron and calcium, but it is important to note that it contains allergens such as eggs, nuts, and milk.

Summary

Oatmeal cake is a classic and comforting dessert that is perfect for any occasion. This recipe is easy to make and is sure to be a hit with your family and friends. Enjoy a slice of this moist and flavorful cake topped with a sweet coconut topping for a delicious treat.

How did I get this recipe?

I have a clear recollection of the first time I saw this recipe for Oatmeal Cake. It was a chilly autumn day, and I had just returned from a visit to the farmer's market where I had picked up a big bag of fresh oats. As I was sorting through my ingredients, trying to decide what to make for dessert that evening, I stumbled upon a hand-written recipe card at the bottom of my recipe box.

The card was yellowed with age and smudged with ingredients from years of use. The handwriting was elegant, with loopy cursive letters that seemed to dance across the page. It was titled "Grandma's Famous Oatmeal Cake," and underneath was a list of ingredients and instructions that seemed simple enough.

I immediately felt a wave of nostalgia wash over me as I remembered my own grandmother, a formidable woman with a passion for cooking. She had taught me how to bake when I was just a little girl, and I had fond memories of spending hours in her cozy kitchen, covered in flour and sugar, as we whipped up delicious treats together.

I decided then and there that I would make this Oatmeal Cake, not only to honor my grandmother's memory but also to satisfy my own craving for something warm and comforting on a crisp fall evening.

I gathered the ingredients - oats, flour, sugar, butter, eggs, and a few spices - and set to work following the instructions on the card. As I mixed and stirred, the sweet aroma of cinnamon and nutmeg filled the air, wrapping me in a cocoon of warmth and nostalgia.

When the cake was finally done baking, I could hardly wait to taste it. I carefully sliced a piece and took a bite, closing my eyes as the flavors exploded on my tongue. The cake was moist and tender, with a rich, nutty flavor from the oats and a hint of spice from the cinnamon and nutmeg. It was perfection in a bite.

I knew then that this recipe was something special, something that needed to be shared with others. And so, I began to bake Oatmeal Cake regularly, bringing it to family gatherings, potlucks, and bake sales. It quickly became a favorite among my friends and family, with many requesting the recipe so they could make it themselves.

Over the years, I have made some modifications to the original recipe, adding my own twist with a drizzle of caramel sauce or a sprinkle of toasted pecans on top. But the heart of the recipe remains the same - a simple, humble cake that brings joy and comfort to all who taste it.

As I reflect on the journey that led me to discover this recipe, I realize that it is not just a cake. It is a connection to my past, to my grandmother, and to the rich tradition of home cooking that has been passed down through generations. It is a testament to the power of food to bring people together, to evoke memories and emotions, and to create moments of joy and happiness.

And so, I will continue to bake this Oatmeal Cake, sharing it with others and keeping alive the legacy of my grandmother's love for cooking. For in every bite of this delicious cake, I taste a little bit of her spirit, her passion, and her enduring legacy of culinary excellence.