Oatmeal Praline Cake
Angela Weintritt
Oatmeal Praline Cake from McCall’s Great American Recipe Card Collection (I’ve had this recipe since I was newly married)
ingredients
- 1 1/2 c boiling water
- 1 c. raw quick cooking rolled oats
- 1 1/2 c. unsifted all-purpose flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. nutmeg
- 1/2 c. butter
- 1 c. granulated sugar
- 1 c. light brown sugar, firmly packed
- 2 eggs
- 1 tsp. vanilla extract
- Topping:
- 3 T. butter
- 3/4 c. light brown sugar, firmly packed
- 3/4 c. shredded coconut
- 1/2 c. coarsely chopped walnuts
- 1 egg
- 3 T milk
directions
- 1
In small bowl, pour boiling water over rolled oats, stir with fork, to mix well. Let stand 40 minutes, to cool.
- 2
Preheat oven to 350°F. Grease and flour 9 x 9 x 2 inch baking pan.
- 3
Sift together flour, soda, cinnamon, and nutmeg; set aside.
- 4
In large bowl, with electric mixer at medium speed, beat 1/2 c. butter until creamy. Add granulated sugar and 1 c. brown sugar, a little at a time, beating until light and fluffy.
- 5
Add 2 eggs, one at a time, beating after each addition; beat until light and fluffy. Beat in vanilla.
- 6
Add rolled-oat mixture, mixing until well combined.
- 7
At low speed, beat in flour mixture until well combined.
- 8
Turn batter into prepared pan. Bake 50 minutes, or until top springs back when gently pressed with fingertip.
- 9
Meanwhile, make Topping:
- 10
In small bowl, combine all topping ingredients. Spread over hot cake.
- 11
Return cake to oven. Bake 10 minutes longer, or until topping is golden.
notes
A Mustard Seed favorite.
Source: MOM
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