Just like the plum cake from Molly’s blog, Orangette, that I mentioned on Friday, this too is a cake you should bake just for yourself. I’m not in the habit of doing that, but maybe I should be.
Like many of you bakers and cooks out there, what comes out of my kitchen is usually tied to an event in someone else’s life. A birthday, an engagement, a dinner party, a visiting friend. It’s how we care for others and make them feel welcome. Or as one of my most talented chef friends, Emily, posted on her Facebook today: Love People. Cook Them Tasty Food.
I couldn’t agree more, but what if we flipped that on ourselves from time to time? Some people pamper themselves with manicures or massages and those things are certainly wonderful. But to me, there is no better way to self-indulge, to show some legit self-love, than to bake for myself. And this oatmeal cake, which serves as a lovely dessert and totally justifiable breakfast, fits the bill.
So go ahead, bake an entire cake. But not for someone else.
Not because you have a family thing.
Not because you have a work thing.
But because you want one.
And if there is any leftover, your husband, your kids, or your co-workers will thank you for it.
Adapted from many sources
For the cake:
- 1 cup oatmeal (not quick-cooking)
- 1/2 cup unsalted butter, cut into 6-8 pieces
- 1 1/2 cups boiling water
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp ground nutmeg
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 eggs, beaten
- 1 tsp vanilla
For the topping:
- 2/3 cup light brown sugar
- 2 large egg yolks
- 2 Tb unsalted butter, at room temperature
- 1 cup shredded sweetened coconut
- 1 cup chopped pecans
- Preheat oven to 350 degrees and coat a 9×13 baking pan with nonstick spray. In a medium bowl, combine the oatmeal, butter, and water. Stir to combine and set aside for 15-20 mins.
- In another medium bowl, combine the dry ingredients (flour, soda, salt, and nutmeg.)
- In the bowl of a mixer, beat together the sugars, eggs, and vanilla on medium speed for about 2 minutes. Scrape the bowl sides and bottom to make sure everything is combined well. Add the flour mixture into the egg mixture and mix just until the flour is incorporated. Scrape the bowl. Add the oatmeal mixture and combine on low speed gently.
- Pour into the prepared dish and bake for 30 minutes.
- Combine all of the topping ingredients and sprinkle over the warm cake as soon as it comes out of the oven. Bake for 15 more minutes until golden brown.
Cooking time (duration):60 minutes
Number of servings (yield): 12