Ok, say “Oatmeal Raisin Cookie Coffee Cake” 3 times!! Even though it’s not quite a tongue twister I just wish there’s a shorter name for this.
I have been a bit preoccupied lately with different things going on so I haven’t had a time nor the desire to make new food. However, I saw that my sister-in-law made this delicious looking cake on her Facebook and I decided to make one too. I didn’t have any afternoon snack food for my children so I thought this would be perfect. Also, my husband loves oatmeal raisin cookies, so I wanted to see what he thought about this cake. The recipe came from here.
Serves : 10
2 cups all purpose flour
2/3 cup quick cooking oats
2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups sugar
1/2 cup butter, room temperature
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1/4 cup flour
1 cup brown sugar
1/4 cup butter
1 1/2 teaspoon ground cinnamon
2/3 cup raisins
1/3 cup toasted pecans, chopped
Preheat the oven to 350F.
In a medium mixing bowl, whisk together flour, quick cooking oatmeal, baking powder and salt.
In a large mixing bowl, cream together butter and sugar until light. Beat in eggs one at a time. Blend in 1/3 of the flour mixture, followed by half of the buttermilk and the vanilla. Then, blend in add half of the remaining flour, the rest of the buttermilk, and finally the last of the flour. Set aside to prepare topping.
For the topping, combine flour, brown sugar and cinnamon in a medium mixing bowl and stir well. Rub butter into the mixture with your fingertips (or by pulsing a a food processor) until mixture resembles coarse sand.
Pour half of the batter into a 9-inch springform pan. Top with half of the topping mixture. Evenly sprinkle raisins and pecans in a single layer. Pour remaining batter on top and spread carefully to the sides of the pan. Sprinkle all remaining topping over the batter.
Bake in a 9-inch round springform pan
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow cake to cool on a wire rack until it is room temperature before running a knife around the edge and removing the springform. Store in an airtight container.
This is Oatmeal Raisin Cookie sans the chewiness! I was a bit too eager and didn’t allow the cake to cool down completely. It was still slightly warm when I sliced into it so I didn’t get a clean slice. It was really buttery (from the cake and the filling/topping) so this is what I will do next time I make this cake:
1. Reduce the butter amount in the cake from 1/2 cup (which is 2 sticks) to maybe 1-1/2 sticks or even 1 stick (1/4 cup).
2. Reduce the sugar in the cake from 1-1/4 cups to 3/4 cup.
3. I did not add the nuts in my cake (since one of my daughter has nut allergy), but I liked the taste without the nuts.
Other than the above changes, this cake is one rich delicious cake!! After I make the above changes I think I can eat this cake with less guilt – yeah, right!