Maple Oatmeal Princess Cake
Maple Oatmeal Princess Cake. Prepare to fall in love. I saw this cake recipe on Food 52 the other day and I immediately printed the recipe out, knowing that it would not be too long before I would be baking it.
This cake uses simple ordinary pantry ingredients and despite being moderately low in fat has a deliciously moist crumb. The flavors are amazing . . . brown sugar, maple, mace, combined with the wholesome nuttiness of old fashioned oats.
Are you sold yet? I sure hope so. This is a cake you will not want to miss out on baking. Perfect for sharing with your friends or your family, for a coffee time treat, or as a simple dessert. This cake spells winner all the way around!
- 1/2 cup (40g) old fashioned rolled oats (not quick oats)
- 2/3 cup (160ml) boiling water
- 3/4 cup (94g) all purpose plain flour
- 3/4 tsp ground mace, or freshly grated nutmeg
- 1/2 tsp baking soda (bicarbonate of soda)
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup (57g) butter, at room temperature
- 1/2 cup (100g) packed soft light brown sugar
- 1 large egg
- 1/3 cup (80ml) dark pure maple syrup
- 1/2 tsp vanilla extract
- 1/3 cup (80ml) dark pure maple syrup
- 1/4 cup (57g) butter
- 1/2 cup (38g) shredded sweetened coconut, lightly packed
- 1/3 cup (36g) chopped toasted pecan nuts
- 1/2 tsp vanilla extract
- 2 TBS dairy sour cream
Maple Oatmeal Princess Cake
- 1/2 cup (40g) old fashioned rolled oats (not quick oats)
- 2/3 cup (160ml) boiling water
- 3/4 cup (94g) all purpose plain flour
- 3/4 tsp ground mace, or freshly grated nutmeg
- 1/2 tsp baking soda (bicarbonate of soda)
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup (57g) butter, at room temperature
- 1/2 cup (100g) packed soft light brown sugar
- 1 large egg
- 1/3 cup (80ml) dark pure maple syrup
- 1/2 tsp vanilla extract
- 1/3 cup (80ml) dark pure maple syrup
- 1/4 cup (57g) butter
- 1/2 cup (38g) shredded sweetened coconut, lightly packed
- 1/3 cup (36g) chopped toasted pecan nuts
- 1/2 tsp vanilla extract
- 2 TBS dairy sour cream
- First make the cake. Put the oatmeal in a small bowl. Add the boiling water and set aside to allow the oats to soften and absorb the water.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8 inch square baking tin well and then line with baking parchment. Set aside.
- Measure the flour, soda, baking powder, salt and mace into a medium sized bowl and whisk well together. Set aside.
- Cream the butter and sugar together in a large bowl using an electric mixer until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the egg until well combined.
- Beat in the maple syrup and the vanilla.
- Add half of the dry ingredients and beat to combine, starting on low and working up to medium until well combined.
- Add the oatmeal mixture and again beat to combine. Add the remaining dry ingredients and beat until well combined without overbeating. Pour into the prepared baking dish.
- Bake for 30 to 35 minutes, until risen, golden brown, and the top springs back when lightly touched a toothpick inserted should come out clean. While the cake is baking make the topping.
- Measure the maple syrup and butter into a saucepan. Cook over medium low heat until the butter is melting. Increase the heat to high and bring to the boil.
- Boil for 2 1/2 to 3 minutes. Remove from the heat. Stir in the vanilla and sour cream. Whisk together until well combined and no white streaks remain.
- Stir in the coconut and nuts. Set aside and keep warm.
- When the cake comes out of the oven, spoon the topping over the top of the cake in dollops and then use a fork to spread it evenly over the top of the cake.
- Leave to cool completely on a wire rack before serving.
Did you make this recipe?
Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/
Source: https://www.theenglishkitchen.co/2024/09/maple-oatmeal-princess-cake.html
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