Oatmeal Cake; Cinnamon cream

Tasty Kitchen; Paula Deen

Makes: 1  9″x13″ cake

For the cake:

  • 1-½ cup Water
  • 1 cup Oatmeal
  • 1 cube Butter, Softened
  • 1 cup Brown Sugar
  • 1 cup Sugar
  • 2 whole Eggs
  • 1-½ cup Flour
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Vanilla
  • ¼ teaspoons Nutmeg

For the caramel glaze:

  • 1 cube Butter, Softened
  • 1 cup Brown Sugar
  • ½ cups Evaporated Milk
  • 1 cup Shredded Coconut

For the cinnamon cream:

  • 1 cup heavy whipping cream
  • 1/4 cup confectioners’ sugar
  • 1/4 teaspoon ground cinnamon

For the cake:

Set oven to 350ºF. Boil water and add oatmeal. Stir and let sit 15 minutes.

Mix together butter, brown sugar, sugar, eggs, flour, baking soda, salt, vanilla and nutmeg. When combined, add oatmeal. Pour into a greased 9×13 pan.

Bake 30 minutes (don’t overbake). Turn oven to broil while preparing the caramel glaze for the cake.

Heat butter, brown sugar, and evaporated milk until boiling. Add coconut and continue boiling 1 minute. Pour over warm cake. Place cake in the oven (watching closely) until coconut is lightly browned.

For the cinnamon cream:

In a medium bowl, beat cream at medium-high speed with an electric mixer until thickened. Gradually beat in confectioners’ sugar and cinnamon, beating until stuff peaks form. Cover and chill.

*Chef’s note: WINNER. Wow. This was another attempt to recreate a North Carolina recipe (Grandma’s Oatmeal Cake at Tipping Point Tavern, on Main Street in Waynesville), and it was very different — but AWESOME. Dang, that caramel glaze. Sinful. Based on comparison with another recipe, I treated “one cube” as one stick in the cake, and one cube as 2 Tbsp. in the glaze. I also added 1/4 tsp. of cinnamon to the cake. The coconut I used was sweetened.


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