Servings: 9 to 12
Fancy layer cakes have nothing on this “everyday” cake sweetened with maple syrup and topped with a broiled maple glaze. The oats are a wholesome touch and give the cake an appetizing nubby texture (not to mention a credible excuse for having a piece for breakfast). Serve as-is, or with a scoop of vanilla or butter pecan ice cream
Butter and lightly flour a 10-inch round cake pan. Set aside.
In a medium bowl, stir together the oats, buttermilk, and milk. Let stand for 20 to 30 minutes. In another bowl, combine the flour, baking powder, baking soda, salt, and nutmeg, and whisk to combine. Set aside.
Position a rack in the center of the oven, and preheat the oven to 350°F. In a large bowl, beat the remaining butter with an electric mixer on medium speed; gradually add the sugar. Beat in the eggs, one at a time. Beat in the maple syrup and vanilla.
Add half of the dry ingredients to the butter mixture, and stir just until combined. Stir in the soaked oat mixture until well combined. Fold in the remaining dry ingredients until well combined.
Pour the batter into the pan, and spread evenly. Bake on the middle oven rack until the cake is golden brown and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer to a wire rack and let cool for 30 minutes. Use a toothpick to poke 20 to 30 holes in the cake.
Position a rack 6 inches from the broiling element, and preheat the broiler.
In a small saucepan, combine the brown sugar, maple syrup, cream, and butter. Bring to a boil, stirring occasionally. Boil for 15 seconds, then remove from the heat and stir in the coconut.
Place the cake on a baking sheet, and evenly spoon the icing over the cake. Broil the cake, until the top is golden brown, 2 to 3 minutes. (Watch carefully and, if necessary, use the baking sheet to adjust the pan to broil evenly.) Transfer the cake to a wire rack, and let cool 10 minutes before serving.
Cover and refrigerate leftovers; serve at room temperature, or briefly warm in a low oven.
Great Cake! The broiled icing is fantastic, and it gives it something different. The cake is very moist and has a beautiful flavor that pairs perfectly with the icing. I used a springform pan for easy removal, and the broiled topping presents well.
A completely delicious cake. I had never made an oat cake before, and this turned out much lighter and with a more refined flavor than I was expecting. And the broiled icing is pure genius--caramelized and crunchy, kind of like a coconut praline.
If you decide to make this, be sure to obey the recipe and place the cake pan on a cookie sheet before you put it under the broiler. This is essential for two reasons: you almost certainly will want to move the cake around while the icing is broiling so that it browns evenly; and you will need a way to catch any icing that overflows the pan. I'd also suggest lining the cookie sheet with foil. I did have a little topping overflow and, if I hadn't used foil to line my cookie sheet, I'd have been in big trouble with burnt icing on the bottom of the sheet or, even worse, on the oven floor.
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