Grannys Oat Cakes Recipes

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GRANNY CAKE I

This cake recipe is easy to make, using pineapple for a fruity cake and also makes a glaze that helps deliver a cake that is very moist.

Provided by Kitty

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 55m

Yield 24

Number Of Ingredients 13



Granny Cake I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix the eggs, undrained crushed pineapple, flour, 1 cup of the white sugar, baking soda, salt, and 1 teaspoon of the vanilla together and stir until just combined. Pour batter into one ungreased 9x13 inch baking pan.
  • Combine the light brown sugar and the chopped nuts. Sprinkle over the top of the cake batter. Bake in preheated oven for 25 to 35 minutes or until cake tests done. Remove cake from oven and pour topping over hot cake.
  • To Make Topping: In a small saucepan combine the butter or margarine, the evaporated milk, the remaining 1/2 cup of the white sugar, and 1 teaspoon of the vanilla. Cook over medium low heat, stirring occasionally until sugar is dissolved. Mixture will be thin. Pour over hot cake.

Nutrition Facts : Calories 181.6 calories, Carbohydrate 29.5 g, Cholesterol 27.2 mg, Fat 6.4 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 3 g, Sodium 189.8 mg, Sugar 21 g

2 eggs
1 (20 ounce) can crushed pineapple with juice
2 cups all-purpose flour
1 cup white sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
½ cup packed light brown sugar
½ cup chopped walnuts
½ cup butter
½ cup white sugar
½ cup evaporated milk
1 teaspoon vanilla extract

ADDICTING GRANNY CAKE

This cake won a dessert contest I was in for the Lincoln County Board of REALTORS. It IS that good! Original recipe from 12 Tomatoes blog. Picture cred 12 Tomatoes

Provided by Barenakedchef

Categories     Dessert

Time 1h10m

Yield 12-16 serving(s)

Number Of Ingredients 12



Addicting Granny Cake image

Steps:

  • Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
  • In a large bowl, whisk together sugar, flour, baking soda and salt, then mix in eggs and pineapple.
  • Pour batter into your pan and top with an even layer of pecans and brown sugar.
  • Place baking dish in oven and bake for 40-45 minutes, or until toothpick inserted in center comes out clean.
  • While cake cooks, combine evaporated milk, sugar and butter in a medium saucepan over medium-high heat and bring to a boil.
  • Remove from heat and stir in vanilla extract, then pour over hot cake.
  • Let cake cool so it absorbs icing, then slice, serve and enjoy.

1 1/2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 (20 ounce) can crushed pineapple, with juice
1 cup brown sugar
1 cup pecans, chopped
1 cup evaporated milk
1/2 cup sugar
1/2 cup unsalted butter
1 teaspoon vanilla

SCOTTISH OATCAKES

The perfect breakfast solution for people who cannot decide between oatmeal and pancakes, this recipe is for the softer pancake version of the popular dry, dense, and cookie-like oat cakes. Serve with fresh fruit and top with butter and maple syrup.

Provided by Chef John

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 1h40m

Yield 6

Number Of Ingredients 10



Scottish Oatcakes image

Steps:

  • Bring oats and heavy cream to a simmer in a pot over medium-high heat. Stir and cook for 1 minute and turn off the heat. Let cool down to room temperature, at least 10 minutes.
  • Transfer oat mixture into a bowl. Add lemon zest and lemon juice. Drizzle in honey and crack in an egg. Add salt and baking soda. Mix thoroughly with a spatula. Stir in flour until no dry spots remain. Cover and let rest for at least 1 hour.
  • Heat butter in a skillet over medium heat. Scoop spoonfuls of the oat mixture into the hot skillet and flatten to your desired thickness. Cook until browned and tops spring back when touched, 3 to 4 minutes per side.

Nutrition Facts : Calories 288.8 calories, Carbohydrate 15.2 g, Cholesterol 105.7 mg, Fat 24.1 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 14.4 g, Sodium 291.5 mg, Sugar 1.3 g

1 cup rolled oats
1 cup heavy cream
1 teaspoon lemon zest
2 teaspoons lemon juice
1 teaspoon honey, or to taste
1 large egg
¼ teaspoon fine salt
¼ teaspoon baking soda
¼ cup self-rising flour
¼ cup melted butter

OATCAKES

Originally a Scottish recipe. Very little sugar and no white flour. Easy to make and a wonderful addition to breakfast.

Provided by EArlene

Categories     Bread     Quick Bread Recipes     Biscuits

Time 45m

Yield 12

Number Of Ingredients 7



Oatcakes image

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line a heavy baking sheet with parchment paper.
  • Mix oats, whole wheat flour, sugar, salt, and baking soda together in a bowl. Rub in butter with your fingers until mixture is chunky. Pour in enough water to form a thick dough.
  • Spread a thin layer of oats and whole wheat flour on a flat work surface. Turn out dough and pat to an even thickness. Cut into circles using the rim of a drinking glass. Transfer to the prepared baking sheet.
  • Bake in the preheated oven until golden brown, 20 to 30 minutes.

Nutrition Facts : Calories 199 calories, Carbohydrate 24.7 g, Cholesterol 20.3 mg, Fat 9.5 g, Fiber 3.8 g, Protein 4.8 g, SaturatedFat 5.2 g, Sodium 351.3 mg, Sugar 0.6 g

3 ¾ cups rolled oats
1 cup whole wheat flour
1 teaspoon white sugar
1 ¼ teaspoons salt
½ teaspoon baking soda
½ cup cold butter, cubed
¼ cup hot water, or as needed

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