Southern Pecan Oatmeal Cake Recipes

OATMEAL CAKE

Steps:

• Preheat oven to 350 degrees and grease a 9X13-inch pan.
• In a small bowl combine oats and boiling water. Let sit 15 minutes.
• In a medium bowl, whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
• With electric mixer, beat butter until creamy. Add 1 cup light brown sugar and 3/4 cup granulated sugar. Beat until mixed well.
• Beat in eggs one at a time.
• Beat in vanilla.
• With mixer on low speed, add flour mixture, alternating with oatmeal, mixing just until incorporated. Pour batter into prepared pan. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean.
• In a medium saucepan, melt 1/2 cup butter. Stir in 1 1/3 cup light brown sugar and half-and-half and stir until sugar is melted. Remove from heat and stir in coconut, pecans, and 1/2 teaspoon vanilla extract.
• Pour icing on top of hot cake. Place under broiler until icing is bubbly and starting to brown, about 2 to 3 minutes. Cool in pan. Serve warm or at room temperature.

OATMEAL CAKE WITH CINNAMON-PECAN CRUMBLE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Grease an 8-by-8-inch pan with butter.
• In a mixing bowl, whisk together the oats, flour, baking soda and salt.
• In a separate mixing bowl using an electric mixer on medium speed, cream together the butter and brown sugar until light and fluffy. Add the eggs 1 at a time, mixing well after each addition. Mix in the applesauce and vanilla. Reduce the mixer speed to low and slowly add the flour mixture, mixing until combined. Transfer to the prepared pan.
• For the crumble: In a mixing bowl, stir together the oats, pecans, brown sugar, butter and cinnamon until crumbly. Sprinkle the mixture evenly over the cake batter.
• Bake until set in the center, about 40 minutes. Let cool for 15 minutes before serving.

SOUTHERN PECAN CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans.
• Mix butter, milk, coconut milk, and vanilla extract together in a large bowl. Combine flour, sugar, cornstarch, baking powder, and salt in a separate bowl. Slowly mix into the milk mixture. Add egg yolks one at a time, beating well after each addition.
• Divide batter between the prepared cake pans.
• Bake cakes in the preheated oven until tops are golden yellow and spring back when lightly pressed, 25 to 30 minutes.
• Prepare frosting while cakes are baking. Combine sugar, evaporated milk, butter, egg yolks, and flour in a saucepan. Heat over medium-low, stirring constantly, until mixture starts to thicken. Add vanilla and stir for 1 minute. Pour in pecans; cook and stir for 2 minutes more.
• Remove frosting from heat and let cool. Remove cakes from the oven and set aside to cool, 20 to 30 minutes.
• Place 1 cooled cake layer on a serving plate. Cover with some of the cooled frosting. Top with the second cake layer. Frost top and sides with remaining frosting.

SARAH 'S OATMEAL CAKE WITH COCONUT PECAN FROSTING

Steps:

• Pour boiling water over oatmeal and let stand for 20 minutes.
• Cream the sugars and butter together; add eggs.
• Add dry ingredients to the wet mixture.
• Bake at 325 degrees Fahrenheit for 55 minutes in a greased 9x13 inch pan.
• Coconut Pecan Frosting:.
• Mix evaporated milk, sugar, butter, egg yoks and vanilla in saucepan.
• Cook and stir on medium heat until thickened and golden brown, about 10 minutes.
• Remove from heat.
• Stir in coconut and pecans.
• Cool to room temperature, and spreading consistency, before spreading on cooled cake.

OATMEAL CAKE WITH CARAMEL ICING

Steps:

• In a small bowl, pour boiling water over oats; let stand 10 minutes. , Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.

SARA JANE'S OATMEAL CAKE

Steps:

• In a small bowl, stir oats into boiling water. Set aside to soak for 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• In a medium bowl, cream together the white sugar, 1 cup brown sugar and shortening until smooth. Beat in the eggs one at a time. Sift in the flour, baking soda, salt and nutmeg; stir just until moistened. Mix in the soaked oats. Pour into the prepared pan, and spread evenly.
• Bake for 35 to 40 minutes in the preheated oven, until a toothpick inserted into the cake comes out clean. Turn the oven to the broil setting and let it heat up.
• In a small bowl, stir together the melted butter, 1/2 cup brown sugar, heavy cream, coconut and vanilla. Spread over the top of the cake. Broil for a few minutes, just until the coconut is lightly browned.

OATMEAL CAKE WITH COCONUT-PECAN FROSTING

Steps:

• Pour boiling water over oatmeal and let stand for 20 minutes.
• Beat margarine until creamy.
• Gradually add sugars and beat until fluffy.
• Blend in vanilla and eggs.
• Add oatmeal, flour, and spices.
• Bake in 9 inch square pan for 50-55 minutes.
• To frost, leave cake in pan.
• Mix frosting ingredients and spread evenly over over cake.
• Put cake under broiler until frosting becomes bubbly.
• Serve warm or cold.