Oatmeal Praline Cake Recipes

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OATMEAL PRALINE CAKE



Oatmeal Praline Cake image

An easy spice cake. An old recipe of my grandmother's.

Provided by Lesa Caruso

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h50m

Yield 9

Number Of Ingredients 18

1 ½ cups boiling water
1 cup quick-cooking oats
1 ½ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
2 teaspoons ground nutmeg
½ teaspoon ground cloves
½ cup unsalted butter
1 cup packed dark brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
3 tablespoons butter
¾ cup packed dark brown sugar
3 tablespoons milk
1 egg
¾ cup flaked coconut
½ cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a medium bowl, combine boiling water and oats. Stir, then set aside for 40 minutes. Sift together the flour, baking soda, cinnamon, nutmeg and cloves. Set aside.
  • In a large bowl, cream together 1/2 cup butter, 1 cup brown sugar and 1 cup white sugar until light and fluffy. Beat in 2 eggs, one at a time, then stir in the vanilla. Beat in the oat mixture. Gradually beat in the flour mixture. Pour batter into prepared pan.
  • Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. While cake is baking prepare topping.
  • In a medium bowl, cream 3 tablespoons butter and 3/4 cup brown sugar until smooth. Beat in 1 egg and 3 tablespoons milk. Stir in coconut and pecans. Spread over hot cake. Return cake to oven for 10 minutes or until the topping is golden. Cool and cut into squares.

Nutrition Facts : Calories 585.7 calories, Carbohydrate 91.5 g, Cholesterol 99.7 mg, Fat 23 g, Fiber 3.1 g, Protein 6.6 g, SaturatedFat 11.8 g, Sodium 226.1 mg, Sugar 67 g

OATMEAL-APPLE PRALINE CAKE



Oatmeal-Apple Praline Cake image

Delicious oatmeal spice cake with apples, coconut, and praline topping.

Provided by homemade mama

Categories     Desserts     Specialty Dessert Recipes     Praline Recipes

Time 1h10m

Yield 14

Number Of Ingredients 20

1 cup quick-cooking oats
1 ¼ cups boiling water
1 ⅓ cups all-purpose flour
1 (0.81 ounce) package instant vanilla pudding mix (such as Jell-O®)
2 teaspoons ground cinnamon
1 ½ teaspoons salt
1 teaspoon baking soda
½ teaspoon ground cloves
½ teaspoon ground allspice
1 cup packed brown sugar
1 cup white sugar
½ cup butter
2 eggs
1 cup shredded coconut
1 medium Granny Smith apple - peeled, cored, and diced
½ cup butter
1 cup packed brown sugar
4 tablespoons reduced-fat coconut milk
1 cup shredded coconut
1 cup pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Place oats into a bowl and cover with boiling water. Set aside.
  • Sift flour, pudding mix, cinnamon, salt, baking soda, cloves, and allspice together in a small mixing bowl. Set aside.
  • Beat brown sugar, white sugar, and butter together using an electric mixer until fluffy. Beat in eggs, 1 at a time, until combined. Stir in flour mixture and coconut until blended; stir in softened oats and apples until well blended, making sure not to overmix. Pour batter into the prepared pan.
  • Bake in the preheated oven until lightly browned on top and a toothpick or knife inserted into the center comes out clean, 35 to 40 minutes.
  • While cake is baking, melt butter in a medium saucepan over medium-high heat. Boil, stirring constantly, until butter begins to brown, 2 to 3 minutes. Reduce heat to low and stir in brown sugar and coconut milk until well blended; stir in coconut and pecans. Remove from heat.
  • Remove cake from the oven and immediately spread butter mixture over the top. Set an oven rack 2 to 4 inches from the heat source and preheat the oven's broiler.
  • Broil cake in the preheated oven until topping bubbles and browns, about 2 minutes, making sure not to burn. Remove pan from the oven. Let topping absorb into the cake before serving, about 10 minutes.

Nutrition Facts : Calories 488.4 calories, Carbohydrate 68.2 g, Cholesterol 58.2 mg, Fat 23.8 g, Fiber 3.2 g, Protein 4.2 g, SaturatedFat 12.2 g, Sodium 505.6 mg, Sugar 51.5 g

OATMEAL PRALINE ICE CREAM TERRINE



Oatmeal Praline Ice Cream Terrine image

The twist here is that the praline is made with oats rather than nuts.

Yield Makes 8 Servings

Number Of Ingredients 10

1 cup old-fashioned oats
2 cups sugar
3 tablespoons plus 1 cup water
1 vanilla bean, split lengthwise
4 large egg yolks
1 cup whole milk
1 1/2 cups chilled whipping cream
2 tablespoons unsalted butter
2 cups fresh breadcrumbs (from French bread)
3 tablespoons golden brown sugar

Steps:

  • Preheat oven to 350°F. Spread oats evenly over large baking sheet. Bake until golden brown, about 5 minutes. Cool on rack.
  • Butter baking sheet. Stir 1 cup sugar and 3 tablespoons water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until liquid is deep amber in color, occasionally swirling pan and brushing down sides with wet pastry brush, about 8 minutes. Remove from heat. Stir in oats. Spoon mixture onto prepared baking sheet. Cool praline mixture completely. Chop praline into 1/4-inch pieces.
  • Bring remaining 1 cup sugar and 1 cup water to boil in another medium saucepan. Scrape in seeds from vanilla bean; add bean. Boil until syrup is reduced by half, about 10 minutes. Cool.
  • Whisk syrup and egg yolks in medium bowl to blend. Bring milk to simmer in small saucepan. Gradually whisk milk into yolk mixture. Return mixture to same saucepan. Stir over medium heat until custard thickens and registers 190°F on candy thermometer, about 3 minutes (do not boil). Strain custard into large bowl. Refrigerate custard until cold, at least 2 hours.
  • Line 9x5x2-inch metal loaf pan with plastic wrap, leaving overhang. Beat cream in bowl until stiff peaks form. Fold whipped cream and chopped praline into custard. Pour mixture into prepared pan; smooth top. Cover with plastic; freeze at least 8 hours. (Can be prepared 3 days ahead.)
  • Melt butter in heavy medium skillet over medium heat. Add breadcrumbs and sauté until golden, about 8 minutes. Remove from heat. Mix in brown sugar. Cool.
  • Freeze oval platter 15 minutes. Uncover terrine. Place platter on pan. Invert terrine onto platter; peel off plastic. Press breadcrumbs crumb onto terrine. Slice terrine.

PRALINE TOPPED OATMEAL CAKE



Praline Topped Oatmeal Cake image

This is a quick, easy version of a German chocolate cake. Great for a pot luck dinner--travels well, no messy frosting to deal with.

Provided by Iron Bloomers

Categories     Dessert

Time 1h10m

Yield 1 9x13 cake, 12 serving(s)

Number Of Ingredients 17

1 cup quick oats
1 1/3 cups boiling water
1/2 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons hershey's cocoa powder
1/2 cup brown sugar
2 tablespoons flour
1/4 cup melted butter
2 tablespoons water
1/2 cup chopped walnuts
3/4 cup coconut

Steps:

  • Grease 9x13 pan.
  • Preheat oven to 350°.
  • Combine oatmeal and boiling water in small bowl; cover and set aside 10 minutes.
  • Cream butter and sugars till fluffy; beat in eggs and vanilla.
  • Add oatmeal to mixture stirring to incorporate.
  • Add dry ingredients, blending well.
  • Pour into pan. Bake 30-40 minutes (ovens vary).
  • While cake bakes, prepare topping: Combine all topping ingredients in bowl.
  • When cake tests done spread topping evenly over cake. Broil till just bubbly, about 5-6 minutes.
  • Watch this last step carefully to prevent over browning.

Nutrition Facts : Calories 440.8, Fat 19.7, SaturatedFat 11.1, Cholesterol 65.8, Sodium 309.4, Carbohydrate 63.6, Fiber 2.8, Sugar 43.9, Protein 5.4

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