' Dunham Cellars - Oatmeal Cake

Oatmeal Cake

DUNHAM CELLARS WINE CLUB - OCTOBER 2014

OATMEAL CAKE

-Jacquie Roach, Dunham Cellars Controller

INGREDIENTS:

  • 1 ½ cups boiling water
  • 1 cup quick cooking oatmeal
  • 1 ½ cups flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup brown sugar, packed
  • 1 cup granulated sugar
  • 2 eggs
  • ½ cup salad oil

WINE PAIRING:

2010 Lewis Vineyard Merlot

COOKING INSTRUCTIONS:

Preheat oven to 350 degrees.  Pour boiling water over oatmeal and let stand.  Sift dry ingredients together and add to sugars, eggs and oil.  Add oatmeal making sure you have let it sit long enough to absorb the water.  Mix well.  Pour into a greased and floured Bundt pan or 9 X 13 pan.

Bake 35 – 40 minutes or until a toothpick comes out clean.  Let cool on a rack for 10 minutes.  Flip onto a plate.

WHEN THE CAKE HAS 10 MINUTES LEFT TO BAKE MAKE THE TOPPING:

Topping:

  • 1 cup brown sugar, packed
  • ½ cup evaporated milk
  • ½ stick butter
  • 1 teaspoon vanilla
  • 1 cup coconut
  • ½ cup chopped nuts, optional
In a small pan dissolve sugar in evaporated milk.  Add butter.  Stir until it boils and thickens, 8 – 10 minutes.  Remove from heat and add the remaining ingredients.  Pour over warm cake.

Serves 8 – 10