Oatmeal Cake With Cinnamon Pecan Crumble Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch square baking dish with cooking spray.
• Spread oats into the prepared baking dish.
• Beat milk, eggs, brown sugar, vegetable oil, vanilla extract, cinnamon, and salt together in a large bowl until smooth; pour over oats.
• Bake in preheated oven until oats are softened and mixture thickened, 50 to 55 minutes.

Steps:

• In a saucepan, place the oats and the water and simmer 15 minutes to soften slightly. Allow to cool to room temperature.
• Preheat the oven to 350 degrees F. Lightly butter a 8-inch square cake pan.
• In a mixer fitted with a whip attachment, cream the butter until smooth. Add granulated sugar and mix until smooth and fluffy. Add the eggs and vanilla and mix just until combined. Add the cooked oats and mix just until combined.
• In another bowl, mix the flour, oat bran, baking soda, cinnamon, and salt. Working in 3 batches, add the dry ingredients to the butter-oat mixture, alternating with the applesauce mixing just until combined after each addition. Pour into the prepared pan. Bake until a tester inserted into the center of the cake comes out dry and almost clean (a few crumbs are fine), 40 to 50 minutes. Let cool completely. Turn cake out onto a square serving platter. Place strips of paper under the cake around all the edges.
• To make the frosting, in a mixing bowl with a whip attachment cream the cream cheese on medium to high speed until light and fluffy. Turn the mixer to low and mix in the powdered sugar and honey. Frost the cake on the sides with a thin layer of frosting then use the remaining to cover the top and swirl it decoratively. Using your hands, press the toasted chopped nuts onto the side of the cake to coat it. Remove the paper strips before serving. Cut into 2-inch square pieces.
• Notes about the recipe: This is a delicious hearty and healthful cake. The texture added by the cooked steel cut oats makes you thing there are nuts inside. I made it to help me use up ends of jars of oat bran in the freezer and steel cut outs in the cereal drawer after the hot cereal breakfast season was over for the year.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
• In a small bowl, pour boiling water over oats. Mix well, and cool.
• In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
• Bake for 35 minutes.
• While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Steps:

• Place oats in a small bowl; add boiling water. Let stand for 20 minutes. , In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined. , Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

Steps:

• Preheat oven to 325 degrees. Cream butter and sugars until smooth. Add pecans, oats, flour, baking powder, cinnamon, and a pinch of salt. Stir until mixture begins to form large clumps. Transfer mixture to a rimmed baking sheet, and spread in a single layer. (Clumps should be close together.)
• Bake until golden brown, about 25 minutes. Let cool completely in sheet on a wire rack. Using your hands, break into small pieces.