I found this awesome and not too sweet Oatmeal cake while surfing the web awhile back and had to make it! My grandmother made one similar quite often. It was always one of my favorites! I’ve made a few changes to accommodate our tastes and we think it turned out even better than the original.
Oatmeal and coconut go together so well. The cake is over-the-top scrumptious with an incredibly moist batter and ooey gooey coconut topping that self ices the cake. Once cooled, the topping becomes caramel-like and sticky seeping deep into the cake!
The recipe is for a 9×13 pan, but it halves well for an 8×8 if you want a smaller cake.
MAPLE CINNAMON OATMEAL CAKE with OOEY GOOEY COCONUT TOPPING
1 1/4 cup boiling water
1 cup OLD FASHIONED oats
1/2 cup butter, room temperature
1 cup white sugar
1 cup brown sugar, firmly packed
1 teaspoon vanilla
1 teaspoon lemon juice
2 tablespoons PURE maple syrup
1/3 cup golden raisins
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups AP flour
1/2 teaspoon salt
- Preheat oven to 350°.
- Pour boiling water over oats in a small bowl. Allow to sit for 15 minutes.
- Cream together butter and sugars. Add eggs. Beat well.
- Add in the soaked oats, vanilla, baking soda, flour, cinnamon, nutmeg and salt.
- Mix well.
- Fold in raisins.
- Pour into a greased 9 x 13 pan.
- Bake for 30 minutes.
1/2 cup butter, melted
2 cups flaked coconut
1 1/2 cups brown sugar, firmly packed
8 tablespoons milk
1 cup pecans, chopped finely (optional**)
- While cake is baking, combine topping ingredients.
- JUST after you take the cake from the oven, spread topping over cake.
- Increase heat to broil.
- Bake under the broiler for a JUST few minutes until top is brown. WATCH CAKE CLOSELY – IT WILL EASILY BURN.
- Allow cake to cool COMPLETELY. As it cools, the topping will get thick and sticky while it oozes down into the cake.
- ANY chopped nuts work really.
- I often add pieces of chopped dried pineapple to the cake.
- I also often add heath bar pieces to the topping for some extra crunch.
I hadn’t made this recipe in a LOOOOOONNNNNNNNNNNG time. I made it during the winter storm a few days ago because it has a lot less sugar and I was hoping to get a few bites myself.
TOFFEE WALNUT CINNAMON PULLS
2 1/2 – 3 cups KING ARTHUR all purpose flour
1 package Fleischman’s Active Dry Yeast
3/4 cup milk
1/4 cup fine sugar
1/4 cup butter
1 teaspoon salt
1 LARGE egg
- In the bowl of your mixer combine 1 1/4 cups of the flour and package of yeast.
- In a small saucepan combine the milk, sugar, butter and salt heating just until warm (120-130°) and butter almost melts.
- Add milk mixture to flour mixture, mixing until just incorporated.
- Add egg beating on low 1 minute, scraping bowl continuously. Beat on high 3 minutes.
- Add as much of the remaining flour as possible.
- Turn dough out onto lightly floured surface, kneading until you have a soft, smooth, elastic dough, 3-5 minutes.
- Shape dough into a ball and place in a lightly greased bowl, turning dough to coat in grease. Cover and place in a warm place to rise to double in size, about 90 minutes.
- Punch dough down and turn out onto lightly greased surface.
- Cover and let rest 10 minutes.
- Grease a baking sheet. Set aside.
1/4 cup fine sugar
1/4 cup brown sugar
1/3 cups chopped walnuts, ground fine**
1/3 cup Heath bar toffee bits
2 teaspoons QUALITY RED APE cinnamon
2 tablespoons butter, melted
Caramel ice cream topping – warmed (Optional)
- Combine sugars, walnuts, cinnamon and toffee bits.
**NOTE: I measure straight from the bag and then use my mini food processor to grind the nuts slightly. This gives a better coverage on the dough.
2 tablespoons butter, melted
- Roll dough into a 20 inch x10 inch rectangle.
- Brush with melted butter.
- Evenly sprinkle nut mixture over butter, leaving about 1 inch unfilled along a long edge.
- Roll up from the long filled edge, sealing seam by pinching dough together.
- Place seam side down and cut into 8 equal portions.
- Cut each piece (once from each side) at the 1/3 third mark, BUT DO NIT CUT ALL THE WAY THROUGH.
- Place each roll on prepared baking sheet 3 inches apart. As you arrange each piece gently pull each end to fan the roll slightly.
- Cover and place in warm place to rise again for 45 minutes.
- Preheat oven to 350°.
- Bake 12-15 minutes or until golden.
- Drizzle with caramel ice cream topping.
SALTED CARAMEL CHOCOLATE NUT BARS – the ultimate cookie bar for those that LOVE both sweet and salty mixed together! adapted (but not by much!) from Brown Eyed Baker
Yield: 16 cookie bars Prep:15 minutes
Cook:30 minutes Total:45 minutes
2 1/8 cups flour
½ teaspoon baking soda
½ teaspoon salt
12 tablespoons unsalted butter, melted and cooled to room temperature
1 cup light brown sugar
½ cup granulated sugar
1 egg yolk
2 teaspoons vanilla extract
2 cups semisweet chocolate chips**
1/2 cup Heath Bar Toffee Bits
10 ounces caramel candy squares, unwrapped
1/2 cup chopped walnuts
3 tablespoons heavy cream or buttermilk
Fleur de sel (Sea salt), for sprinkling over caramel and bars
- Preheat oven to 325°.
- Grease a 12×5 inch baking pan and line with parchment paper; set aside.
- In a medium bowl, sift together the flour, baking soda, and salt; set aside.
- Using an electric mixer, mix together the melted butter and sugars on medium speed until combined.
- Add the egg, egg yolk, and vanilla extract and mix until smooth.
- Slowly add the dry ingredients and mix on low, just until combined.
- Stir in the chocolate chips, toffee bits and walnuts.
- In a medium microwave-safe bowl, combine the caramels and heavy cream.
- Microwave on high until the caramels are melted, stirring every 20 seconds. This will take about 2 minutes.
- Press half of the cookie dough into the prepared pan, smoothing the top with a spatula.
- Pour the hot caramel over the dough cookie dough and spread into an even layer, leaving about ½ inch around the border.
- Sprinkle the caramel with sea salt.
- Drop the remaining cookie dough in spoonfuls over the caramel and gently spread the dough with a spatula until the caramel is covered.
- Sprinkle the bars with additional sea salt.
- Bake for 30 minutes, or until the top of the bars are light golden brown and the edges start to pull away from the pan.
- Place the pan on a wire rack and cool to room temperature, then refrigerate for about 30 minutes to allow the caramel layer to set.
- Cut into squares and serve.
- Store leftovers in an airtight container at room temperature for up to 4 days.
NOTE: ** I like to use mixture of peanut butter and milk chocolate chips.
These are some of my favorite go to danish for a holiday morning. They can be made ahead and served room temperature or warmed up with a dot of butter for decadence.
ALMOND WALNUT DANISH
1 cup butter
1 cup milk
1 1/2 cups warm water
1 cup sugar
2 teaspoon salt
1/2 teaspoon cinnamon
2 tablespoons yeast
4 eggs, beaten
7 1/2 cups flour
1/2 cup + walnut crumbles
- In a saucepan melt butter.
- Add milk and water whisking until smooth consistency and JUST boiling.
- Cool 5-10 minutes so you don’t kill the yeast.
- Add the sugar, salt and yeast to form a sponge like blob.
- Add the eggs until uniform consistency.
- In a mixer with a dough hook attached, combine flour and yeast mixture.
- Knead well. Put in refrigerator for at least several hours, but overnight is better.
- Preheat oven to 375 degrees.
- Roll a ball of dough the size of a golf ball into a rope and coil into a circle. Make sure the center is thinner than the outer edges to hold the filling in. Sometimes I prefer squares, but you just have to work with your dough after you have it coiled.
- Fill with a heaping tablespoon of filling per danish (recipe below).
- Let rise an hour in a warm place.
- Bake 15 minutes.
- Frost with drizzle.
1 cup powdered sugar
2 teaspoons grated orange peel
1 teaspoon almond extract
2 tablespoons milk
1 tablespoons butter, melted
- Whisk together butter, milk, almond extract and orange peel until well blended.
- Gradually add powdered sugar, mixing until desired consistency.
- Drizzle all over danish, sprinkling with walnuts.