Tuesday, February 10, 2009

Oatmeal Spice Cake

Valentines day is coming up. I fall into the camp of appreciating the holiday and what it stands for, but understand it's a Hallmark holiday. Valentines is something that should be celebrated everyday. I don't care if we go out to dinner specifically on V-day, the prices are all jacked up and it's usually overly crowded. I prefer to receive flowers on another random day, when the prices are back to normal, and to go to dinner at our favorite restaurant when we feel like a special night out and aren't forced to have a set course meal. Hmm, maybe I sound a little bit bah-hum-bug. I'm not, I really do love the idea of celebrating your Valentine. It's just that I'd usually choose to stay in on Valentines and make a fun dinner for just the two of us, and then maybe go out to dinner the following weekend.

Plus, I like to do fun things for Tim to tell him he's my valentine more than once a year. I write notes and put them in his lunch. I surprise him with a special dessert on random days. And I still ask him on dates, such as to go on a walk, to go out to dinner, see a movie, etc.

So while I'm happy that Valentines day is coming up, I hope it's not the only day he feels utterly and completely loved.

If you happen to be spending a lovely night and dinner at home with your family or loved one, this may be a perfect treat to surprise them with! Valentines day, or any other day. I know chocolate is traditional, but there's something about the combination of coconut, nuts and sugar that draws me in.

Super easy to make, and the cake was light and fluffy. The coconut topping gave it most of the sweetness, but wasn't too sweet. Kept well for leftovers the next day too. I served it with a scoop of vanilla ice cream (A bit of overindulgence? Yep, guilty).

Yikes, this is a dark photo! Sorry

Oatmeal Spice Cake
from Tammy's Recipes

Spice Cake Ingredients:
1 1/2 cups flour
1 cup quick oats
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 cup butter, softened or melted
1 cup water
2 eggs
2 tablespoons molasses

Coconut Topping Ingredients:
1/4 cup butter
2/3 cup brown sugar
1/2 cup shredded coconut
1/2 cup chopped pecans
3 tablespoons light cream or whole milk

Measure all cake ingredients into a large mixing bowl. Blend 1/2 minute on low speed, and then for 3 minutes on high.

Pour batter into a greased 9 x 13 baking pan. Bake at 350 degrees for 35-40 minutes or until cake tests done. Cool cake slightly.

To make coconut topping, melt butter in sauce pan. Add brown sugar and stir over medium heat until sugar is mostly dissolved. Add coconut, pecans, and cream. Spread topping over cake and broil cake for 2-3 minutes, until topping is bubbly and browned.

More cakes to try:
- Our favorite Carrot Cake
- Lavender Chiffon Cake with Cream Cheese Frosting, from Fresh from the Oven
- German Chocolate Cake, from David Lebovitz
- Mocha Rum Cake, from Joy the Baker

Guten appetit!


Mannie of MannieMandible said...

Oh yum, this cake sounds so tasty!


lisat said...