Lazy Daisy Oatmeal Cake
terrymcintire
Lazy Daisy Oatmeal Cake
Recipe By :The Los Angeles Times, 04-25-2001
Serving Size :12
Cuisine :
Main Ingred. :
Categories :Desserts Cupcakes
Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
===== CAKE =====
1 1/2 cups water
1 cup quick-cooking oatmeal
1/2 cup butter --room temperature
3/4 cup granulated sugar
1 cup light brown sugar - (packed)
1 teaspoon vanilla extract
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
===== LAZY DAISY FROSTING =====
1/4 cup butter - (1/2 stick)
1/2 cup brown sugar - (packed)
3 tablespoon half-and-half
1/3 cup chopped nuts
3/4 cup shredded or flaked coconut
For the Cake: Put the water in a saucepan and bring to a boil. Place
the oatmeal in a bowl. When the water comes to a boil, pour the water
over the oatmeal and stir. Cover the bowl and let the oatmeal stand for
about 20 minutes, then uncover and stir. The oats should have cooled
down so they're not hot when you add them to the batter.
Heat the oven to 350 degrees. Grease a 13- by 9-inch cake pan or muffin
tins. You can either mix this batter using an electric mixer, which is
easier and quicker, or beat the batter by hand using a large mixing spoon.
Place the butter in a mixing bowl and gradually add the granulated and
brown sugars, beating with each addition until the mixture is blended
and creamy. Add the vanilla and eggs and mix well. Add the oatmeal and
mix until the oats are well blended in the batter.
In a separate bowl, combine the flour, baking soda, salt, cinnamon and
nutmeg until well blended, then add them to the butter mixture. Mix
thoroughly so the batter is all one color. Spoon the batter into the
cake pan or muffin tins. (The muffin cups should be half full of batter.)
Bake the cake until it's lightly browned and springy to the touch and a
toothpick inserted in the middle comes out clean, 45 to 50 minutes for
the cake, 20 minutes for the cupcakes. Test the cake at 40 minutes.
Test the cupcakes after 15 minutes. Cool the cake on a wire rack.
For the Lazy Daisy Frosting: Melt the butter and pour it into a mixing
bowl. Add the brown sugar and half-and-half and mix well. Add the nuts
and coconut and mix well. The frosting will be very thick.
Spread the frosting evenly over the cooled cake or cupcakes. If you
want to have the frosting finished with a sheen, put the frosted cake or
cupcakes under the oven broiler about 6 inches from the broiler element
and heat until the frosting bubbles a little, about 3 to 4 minutes.
Keep an eye on it so it doesn't burn.
This recipe yields 12 servings.
Each serving: 424 calories; 447 mg sodium; 67 mg cholesterol; 17
grams fat; 9 grams saturated fat; 63 grams carbohydrates; 6 grams
protein; 2.43 grams fiber.
Formatted for MC6 05-02-2001 by Joe Comiskey - jcom...@krypto.net
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