Oatmeal Cookie Cake

By Stef -

This picture makes me exceptionally sad, but this cake makes me happy, so I'm okay with that. This was really good and gets an 8. It came from the Layered cookbook.

Muscovado Cake
3 1/4 C. cake flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C. unsalted butter, at room temperature
1 C firmly packed muscovado sugar Smith's didn't carry this, so a quick Google search told me that I could use brown sugar instead. 
1/2 C. granulated sugar I used 2 TBS
2 TBS honey
1 TBS molasses
2 tsp. vanilla
3 large eggs
2 large egg yolks
1 C. plus 2 TBS buttermilk

Oatmeal Cookie Dough Frosting
1/2 C. unsalted butter, at room temperature
1/3 C. firmly packed brown sugar
1/3 C. quick-cooking oats, slightly toasted
1/4 C. flour
1/4 C. chocolate chips
1 tsp. plus 2 TBS whole milk
1/2 tsp. vanilla
1/2 tsp. cinnamon
1/4 tsp. salt
1/4 tsp. almond extract
1 C. confectioner's sugar

Cream Cheese Glaze
4 oz. cream cheese, softened
1/2 C. confectioner's sugar
1 tsp. vanilla bean paste
1 1/2 tsp. while milk, plus more as needed

For the cake: Sift baking powder, baking soda, flour and salt together and set aside. Beat the butter in a stand mixer with a paddle attachment on medium speed until it's smooth and then add sugars and mix until the butter is light and fluffy on medium-high speed. This is about 3-5 minutes. Scrape down the bowl.

Put mixer on medium-low speed and add vanilla, molasses, and honey. Add the eggs and egg yolks one at a time until everything's combined. Scrape down the bowl again.

With mixer on low, add the flour mixture in 3 batches, alternating with the buttermilk, making sure you begin and end with the flour mixture. Mix until just combined and no more.

Divide the batter between 2 greased and floured 8-inch pans and bake at 350 for 25-28 minutes. Cool them on a wire rack for 10 minutes and then remove the cakes from the pans.

Oatmeal cookie frosting: Mix 1/4 C. of the butter with the oats, chocolate chips, flour, brown sugar, vanilla, 1 tsp. of the milk, cinnamon, almond extract and salt with a worsen spoon until combined.

Put het remaining butter in a stand mixer and beat on medium speed until smooth with the paddle attachment. Gradually add the confectioner's sugar in low speed along with the remaining 2 TBS milk until it's incorporated. Mix until it's all fluffy on medium speed. Scrape down bowl. Add oatmeal cookie dough mixture and mix until it's all combined.

Assemble cake: Spread frosting between the two layers.

Cream Cheese Glaze: Stir cream cheese with a wooden spoon until it's smooth and then whisk in the vanilla, milk and confectioner's sugar until it's still thick but you can spread it. Add a bit of milk if needed if the glaze is too thick and spread it over the top of the cake, letting it run down the sides.

Comments

Post a Comment

Popular posts from this blog

Sourdough, version 4, aka version Mel

By -
Image
This is my personal favorite.—it is a combination of the sourdough recipe from Nancy Beykirch with the Tartine method. It is sour but the texture is also great. Leaven: 1/2 cup sourdough starter 1/2 cup water 2/3 cups bread flour Combine ingredients and let sit 12 hours. Then, combine the leaven (mine was about 290 grams) 860 grams white flour 100 grams wheat flour 700 grams water 22 grams salt You mix this then let it sit for 40 minutes. Then, you put it in a big bowl and let it rise for 5 hours. For the first 2-3 hours, turn in every 30 minutes where you pull the dough to the opposite side, rotate the bowl by 4ths, do the same thing. Then, you put it on a floured surface. This dough is sticky, so you might need a good deal of flour. divide and shape into 2 loaves, then let sit 30 minutes. Then, kind of reshape them and put them in a pot. Let them rise for 3 hours. Then, score them. Bake at 425 for 20 minutes, then lid off the dutch oven for the final 20 minutes.
Read more

Grandma Goodsell's Whole Wheat Bread

By -
Image
  So, my Grandma Goodsell is the one who instilled a love of bread making in me. I owe a lot to her guidance when I was a kid. We finally tracked down her recipe after we thought it was lost all those years ago, and I made it yesterday. I give it a 9, but that’s probably a lot of nostalgia. Either way, it is a very, very solid bread recipe. I put my changes below in bold. Grandma Goodsell's Whole Wheat Bread Mix 2 ½ T yeast and 1 T sugar in 1 C water, and let set for 10 minutes. I used instant yeast, so I decreased this to 5 tsp. of yeast 3 C milk 2 C water ½ C honey ½ C shortening 2 T salt 2 T molasses 5 ½ C whole wheat flour 7 ½ C white flour I also added 2 heaping spoonfuls of wheat gluten Combine milk, honey, shortening, salt, and molasses in a saucepan and heat until shortening melts. Stir in 2 Cups cold water and combine with yeast mixture. Pour mixture into mixing bowl and add flours one cup at a time alternating between white and wheat (1 C white, 1 C wheat, 1 C white, ...
Read more

Instant Pot Spaghetti and Meatballs

By -
Image
Oh, how I love me a pressure cooker that cuts down on dishes and produces the exact same results. This is good because it's pasta and meatballs. I would have to really be coerced to make it any other way again because this is just SO easy. My one complaint is that it was very rich in tomato flavor because it calls for twice as much sauce as when I make it the traditional way. I think I might increase the water and use less sauce next time. Instant Pot Spaghetti and Meatballs 1 pound lean ground beef or ground turkey I just did my own meatballs already premade 1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced) I just did my own meatballs already premade Salt and pepper 16 ounces uncooked spaghetti noodles (see note) I think our spaghetti is almost 18 oz 1 teaspoon dried basil I used fresh 40 ounces jarred spaghetti/marinara sauce (see note) I did 2 Trader Joe's vodka sauces that are 25 oz. each 3 1/2 cups water Freshly grated Parmesan and ...
Read more