This cake is moist and full of flavor. This has been well received year round and my go to recipe for many years for potlucks and gatherings. You'll note in the slide-show that I do not use a lot of baking bowls and excess tools while cooking or baking. This cake is mixed right into the saucepan I used to soak the oats.
Chicken Coop Chatter©
1 Cup Old fashioned Oats
1/4 C. unsalted Butter
Pinch salt (may omit if using salted butter)
1-1 1/4 C. Boiling water
3 Eggs (beaten)
1 1/2 C. Flour
1 tsp. baking soda
1 tsp. Maple Flavoring
1 tsp. Cinnamon
1/4 tsp. Cloves
1/2 tsp Allspice
1 Cup White Sugar
1 Cup Brown Sugar
1-2 large apples (washed, cored and chopped in small pieces)
Add the butter and salt to the water and bring to a boil. Remove from the heat. Add the Oats and allow to set 15-20 minutes to absorb the liquid. Beat the eggs with the white sugar. Mix the brown sugar, chopped apple and maple flavoring into the oats. Combine the flour, baking soda and spices, add to the Oats. Stir in the Sugar and egg mixture. Mix well. Pour into a well buttered 13 X 9" baking pan. Bake at 350 degrees for 35-40 minutes or until done (when the cake begins to pull from the sides of the pan). Allow to cool 5 minutes. Prepare the Coconut Brown Sugar Topping.
COCONUT BROWN SUGAR TOPPING
Chicken Coop Chatter©
1 C. brown sugar
1/2 C. melted butter
5 T. thick cream
1- 1 1/2 C. shredded Coconut.
Spread on the warm cake. Place in the oven under the broiler until it begins to bubble. Remove immediately.
Serve warm or cooled, with or without ice cream
Note: Don't scrimp on the cake topping.
Chicken Coop Chatter© All Rights Reserved 2011-2017
See the link below for the Rooster measuring spoon set: