Translate

9/23/15

Fall Baking Begins wih Mother's Vintage Oatmeal Cake with Broiled Coconut Pecan Topping and Fresh Baked Pear and Pecan Bread

Mother's Hand Written Recipe.
Today was the first baking I have done for awhile and it bears the flavors of fall.  Mother made this  vintage recipe for Oatmeal Cake for years and it was my favorite as a child.  The one I always asked for!  It is dense and moist and the broiled pecans and coconut topping are way beyond my words....like candy with cake?

This broiled coconut pecan topping is perfect.
Mother's Vintage Oatmeal Cake Ingredients:

1 C. rolled oats
1 1/2 C. boiling water
1 C. brown sugar
1 C. sugar
1 stick (1/2 C. ) soft butter
3 eggs
1 t. vanilla
1 1/3 C. flour
1 t. salt
1 t. cinnamon
1 t. soda
1/2 C. raisins (optional)
1/2 C. chopped pecans (optional)

Broiled Coconut Pecan Topping Ingredients:

2 sticks butter
1/4 C. cream or evaporated milk
2 C. brown sugar
2 C. sweetened flaked coconut
2 C. coarse chop pecans

Preheat the oven to 350 degrees F. and place the rack so the top of the cake is in the center of the oven.  Butter and flour a 9" x 13" baking pan and set aside.

Pour the boiling water over the oats and leave to sit for 20 minutes.  Cream together the sugars and butter in a large mixing bowl. Next stir in the eggs and vanilla until well combined.

Using another bowl whisk together the dry ingredients and add 1/2 to the batter.  Add 1/2 of the oat mixture and stir just until combined.  Add the rest of the flour then the res of the oats stirring well.  If desired add the nuts and raisins just until combined.  Bake 30-40 minutes.

Meanwhile combine the topping ingredients in a heavy bottomed saucepan.  Stir as you bring to a boil.  Boil 1 minute and remove from the heat. 

When you remove the cake from the oven spread evenly with the warm topping.  Place the cake under the broiler for about 2 minutes until bubbling!  Do not walk away.  Watch closely as not to burn.  Serve warm or at room temperature.  This cake travels well and is always a hit.

Beautiful Fresh Pear and Pecan quick bread.
I saw this recipe on the Iowa Housewife blog and had to try it.  It came out beautifully and is delicious!  Love something a little different and this did hit the spot. I did adapt the recipe a bit as one of our sons does not care for the flavor of nutmeg.  I used ginger instead and it was great with the pears.

Wish I had a jar of my Grandmother's Pear Honey to slather onto this beautiful bread!
Fresh Pear and Pecan Quick Bread Ingredients:

2 lg. eggs
1 C. sugar
3/4 C. sour cream
1/4 C. vegetable oil
1 t. fresh grated lemon zest
2 C. flour
2 t. baking powder
1/2 t. soda
1/4 t. salt
1/2 t. cinnamon
good pinch of ginger (or nutmeg if you prefer)
1 1/2 C., 2 medium fresh pears, peeled, cored, and chopped.
1 C. rough chopped pecans

Preheat the oven to 350 degrees  F. and butter and flour a 5" x 9" loaf pan and set it aside.

Beat the eggs in a large bowl.  Add sugar, oil, sour cream, and lemon zest mixing altogether well.  Add all of the dry ingredients and stir until just combined.  Stir in the pears and pecans.  Spoon into the loaf pan and spread evenly.  Bake 60-70 minutes until it tests clean.  Cool 10 minutes and remove from the pan.  Cool completely before wrapping tightly in a large plastic bag.  Store in the refrigerator if you have any left.  Most of mine was gone after one setting!




No comments: