PEANUT BUTTER OATMEAL CAKE
I threw this together trying to come up with something tasty and healthy that me, my boyfriend, and our dogs could enjoy for my boxer-rot's 3rd birthday... Please don't let that throw you off, this is so good and couldn't be easier. I'm thinking about topping the "people" portions with some homemade cream cheese icing. Since wheat and corn are bad for pups, this uses oatmeal for the flour, and dogs love peanut butter of course. I've also used natural, nutrient-filled sweeteners, and other sound ingredients such as aluminum-free leavening. Hope you enjoy!
Provided by JessFontenot
Categories Quick Breads
Time 20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375°F
- Grease, flour, and line the bottom of a cake pan with parchment. (I love Baker's Joy, and this is a minimal amount of wheat flour, anything else won't keep the sticky oatmeal from sticking).
- Whisk together ground oats, baking powder, baking soda, and salt in a medium bowl.
- In another bowl, whisk together the egg, canola oil, raw sugar, molasses, honey, peanut butter, water, and vanilla until smooth. Incorporate into dry mixture.
- Pour into cake pan and bake 15 minutes or until set. Mine was finished in exactly 15 minutes. The oats make this cake finish faster than other cakes, so be sure to not overcook.
- Voila! Enjoy.
Nutrition Facts : Calories 349.4, Fat 17.2, SaturatedFat 2.6, Cholesterol 26.4, Sodium 365.6, Carbohydrate 43.2, Fiber 3.5, Sugar 22.7, Protein 8.9
OATMEAL CAKE WITH PEANUT BUTTER ICING
Steps:
- Heat oven to 350. Boil water. Remove from heat. Add oats and stir. Add butter and sugars until butter melts. Add eggs. Mix together flour, salt, soda and cinnamon and add to mixture. Stir. Pour into greased 9 x 13 pan. Bake 30 minutes. While baking, make icing by boiling 1/2 cup water and 1 cup sugar for 1 minute. Let cool. Add peanut butter. Spread on hot cake and return to oven for 10 minutes.
Nutrition Facts : Calories 555 calories, Fat 33.7062188220328 g, Carbohydrate 64.020449769055 g, Cholesterol 112.272083333333 mg, Fiber 1.70839721922435 g, Protein 3.57970645967817 g, SaturatedFat 20.1230696533176 g, ServingSize 1 1 Serving (168g), Sodium 4856.41422868352 mg, Sugar 62.3120525498306 g, TransFat 2.35353879868831 g
OATMEAL CAKE WITH PENUCHE FROSTING
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 9inch springform pan. In a large mixing bowl cream the butter with an electric mixer until soft. Add the sugar and beat until well blended. Add the eggs and vanilla and beat until light and very fluffy.
- Thoroughly combine the flour, ground oats, baking powder, cardamom, and salt in a medium bowl. Beat these ingredients into the butter mixture, alternating with the milk, until well blended. Scrape into the prepared pan and smooth the top. Bake 50 to 55 minutes, or until a knife inserted in the center of the cake comes out clean. Do not overcook. Cool on a wire rack 15 minutes, then loosen the edges of the cake, invert onto a platter, and invert again onto the rack so the cake is right side up. Let the cake cool completely, about 2 hours.
- When the cake is cool, make the frosting: In a small saucepan melt the butter over medium low heat. Add the brown sugar and stir until melted and blended with the butter. Slowly pour in the milk, mix well, and bring the mixture to a boil. Scrape it into a medium bowl and cool 10 minutes. Add the confectioners sugar and vanilla and beat with an electric mixer until smooth. Spread all over the cooled cake. Decorate the cake by sprinkling the ground nuts on top, leaving a 3/4-inch border bare. Wait at least 15 minutes before serving to allow the frosting to set
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