Oatmeal Stout Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 18
- Serves:
-
10
ingredients
- 1 cup rolled oats
- 1 1⁄4 cups oatmeal stout beer or 1 1/4 cups other stout beer
- 1⁄2 cup butter, room temperature
- 1 cup packed brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon finely grated orange zest
- 1 1⁄2 cups flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon freshly grated nutmeg
-
Topping
- 4 tablespoons butter, softened
- 1⁄2 cup packed brown sugar
- 1⁄4 cup sweetened condensed milk
- 1⁄2 cup rolled oats
- 1⁄2 cup lightly toasted pecans or 1/2 cup walnuts
directions
- Preheat tohe oven to 350 degrees and line the bottom of a springform pan with waxed paper, then grease the paper and the sides of the pan.
- Cover the oatmeal with the stout and let soak 30 minutes or longer.
- Beat the butter and sugars until fluffy; beat in the eggs, vanilla and orange zest and mix well.
- Combine the flour, baking soda, salt, cinnamon and nutmeg.
- Drain the stout from the oats and reserve.
- Add the flour mixture to the butter mixture alternately with the drained stout, beginning and ending with the flour mixture.
- Stir in the oats then spoon the batter into the prepared pan and bake 50-55 minutes; let cool.
- Combine the topping ingredients and spread on cooled cake; broil until browns, watching carefully, as the sugar burns quickly.
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Reviews
-
A five-star topping (totally decadent and delicious!) over a two-star cake, so I'll be generous a give this a 4. I will definitely use the topping for other cakes and I guess it would be wonderful over baked apples, but I'm sorry to say I found the cake itself barely edible. The beer seemed to emphasize the baking soda taste, which I don't care for (and I'm positive I measured it right). The cake had a good moist texture, but I found it quite bland - would probably be greatly improved by using more orange zest and spices (what about some cinnamon?) and adding some dried fruits (chopped dates, raisins...). Needs some tweaking, but good potential.
RECIPE SUBMITTED BY
Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.