Oatmeal Stout Cake with a Chewy Oat Topping

Josie shiff

Cristy Clarke

ingredients

Cake:
1 cup old fashioned oats
1 1/4 cups oatmeal stout or other dark stout beer, such as Guinness
1/2 cup unsalted butter, at room temperature
1 cup tightly packed dark brown sugar
1 cup granulated sugar
2 large eggs at room temperature
1/2 teaspoon pure vanilla extract
1 teaspoon finely grated orange zest (I have often not had this on hand and it’s ok)
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg (do not substitute missy)
Chewy Oat Topping:
1/4 cup unsalted butter at room temperature
1/2 cup tightly packed light brown sugar
1/4 cup sweetened condensed milk
1/2 cup old fashioned oats
1/2 cup toasted pecans or walnuts, coarsely chopped

directions

1
IMPORTANT
2
Two hours before you plan to put the cake in the oven, combine the oatmeal and the stout in a small non reactive bowl; cover with plastic wrap and chill.
3
Preheat oven to 350. Grease a 9 inch springform or other 9 inch round cake pan with 3 inch sides. In the bowl of an electric mixer or a large mixing bowl, cream the butter and both sugars until well combined and somewhat fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla and orange zest, if using.
4
Drain the chilled oat mixture, reserving the stout. Into a separate bowl, sift the flour, baking soda, salt, cinnamon, and nutmeg. Add the flour mixture to the creamed butter mixture in three additions, alternating with the reserved stout in two additions; beginning and ending with the dry ingredients. Take care at this point not to overmix; just make sure the flour is moistened and all ingredients are evenly distributed. Fold in the oats and scrape the butter, which will be quite thick, into the prepared pan. Place in the center of the oven and bake for 55 to 65 minutes, or until the center of the cake springs back when lightly touched, and the wooden skewer inserted there comes out clean. Remove the sides of the springform pan and cool the cake completely on a rack before topping.
5
To prepare the topping, preheat the broiler. Combine all the ingredients for the topping in a small bowl and scatter over the cooled cake in its pan, pressing the mixture onto the surface evenly. Place the pan under the broiler and cook, watching closely, until the topping is bubbling and golden. It can burn quickly, so don’t walk away! Cool the topped cake for at least 10 minutes. Slide spatula under cake to remove it from pan bottom and slide cake to serving plate then serve warm or at room temperature.