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Jewish World Review
Dense, rich oatmeal cake that might be too good to share
Years ago, I made an oatmeal cake that was moist, dense and delicious with a thick layer of cream cheese frosting slathered over the top. When out-of-town friends visited recently, I went to my recipe file and found the newspaper clipping that inspired the cake many years ago.
I added a seasonal touch to the cake with the addition of chopped, locally grown apples. Since I had a ripe banana in the freezer, I stirred that into the batter, too, and added a bit of cinnamon to the cream cheese frosting for good measure.
Oatmeal, tart apples, cinnamon and banana paired with cream cheese -- it can't get much better ... unless you add some chopped toasted pecans. I shared the cake with others and discovered that a short length of cinnamon stick poked into each piece of cake worked well as a support for plastic wrap, preventing it from sticking to the frosting and ruining the cake's attractiveness. Not that you'll be inclined to share the cake once you've tasted it.
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APPLE AND BANANA OATMEAL CAKE
- 1 cup quick oats, uncooked
- 1 cup boiling water
- 1/2 cup butter
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup buttermilk
- 1 banana, mashed
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 1/2 cups diced, peeled apples
Preheat oven to 350 F. Grease and flour and 9- by 13-inch pan. Set aside. Pour boiling water over oats in a bowl. Allow to sit for 20 minutes.
In a large mixing bowl, beat butter with granulated sugar and brown sugar until light and fluffy. Add soaked oats, buttermilk and mashed banana. Blend well. Add eggs and vanilla. Beat to incorporate.
Sift flour with baking soda, salt, nutmeg and cinnamon. Add to batter and stir just until dry ingredients are no longer visible. Stir in apples.
Spread batter into prepared pan. Bake in preheated 350-degree oven 35 to 40 minutes, or until a wooden pick inserted into middle of cake comes out clean. Remove cake from oven. Cool completely in pan.
When cake is cool, frost with Cinnamon Cream Cheese Frosting (see recipe below).
CINNAMON CREAM CHEESE FROSTING
- 4 ounces cream cheese, softened
- 6 tablespoons butter, softened
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon cinnamon
- 3 cups powdered sugar
Beat cream cheese with butter until smooth and creamy. Add milk, vanilla, cinnamon and powdered sugar. Beat until frosting is smooth and spreadable.
(Sue Doeden is a food writer based in Bemidji, Minn. Her recipes can be found online on her blog Sue Doeden's All about Food. http://sdoeden.areavoices.com/ One for the Table is Amy Ephron's online magazine that specializes in food, politics, and love. http://www.oneforthetable.com)
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