Teaspoon Bake Shop's Oatmeal Cake with Maple Glaze

Recipe courtesy Teaspoon Bake Shop, 2012
Show: Unique Sweets Episode: Sweet Americana
TOTAL TIME: 2 hr 10 min
Prep: 10 min
Inactive Prep: 1 hr 30 min
Cook: 30 min
 
YIELD: One 8-inch square cake
LEVEL: Easy

ingredients

OATMEAL CAKE:
  • 1 cup old-fashioned oats
  • 1 cup buttermilk
  • Cooking spray, for greasing
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
    MAPLE GLAZE:
    • 2 tablespoons confectioners' sugar
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    • Print Recipe

    Directions

    For the oatmeal cake: In a small bowl, soak the oats in the buttermilk for 1 hour.

    Preheat the oven to 350 degrees F; cover an 8-inch square pan with cooking spray.

    Mix together the flour, baking powder, salt and baking soda in a bowl. In the bowl of an electric mixer, cream the butter and sugar together at medium speed with the paddle attachment until light and fluffy, 1 to 2 minutes. Add the eggs and mix at low speed until just incorporated. Alternate adding in the flour mixture and oat mixture, beginning and ending with the flour mixture; scrape down the bowl occasionally with a rubber spatula to make sure you incorporate the flour mixture completely. Mix on low until just incorporated.

    Pour the batter into the square pan, making sure the batter is level in the pan. Bake until the cake is golden brown and springs back when you press it in the center, 25 to 30 minutes. Let cool for at least 30 minutes and then remove from the pan.

    For the maple glaze: Put the confectioners' sugar in a small bowl. Add the maple syrup and stir with a whisk

    To serve: Using the whisk, drizzle the maple glaze over the cake. Slice and serve.

    Notes

    Cook's Note: Adjust the amount of syrup you add to either make the glaze thinner or thicker.

    This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on May 21, 2013

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      I made this today, have just had a sliver so far, but it is so good. My 10 year old says it's amazing. Based on the other comments, I baked it in a 9 by 9 pan. It took 40 minutes at that size. I made a few additions to the batter. A teaspoon of vanilla extract, a teaspoon of cinnamon, and cinnamon chips mixed into the batter. Yum!

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    • on December 31, 2012

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      This turned out great .. Followed the recipie exactly although I left it in the oven for an extra 15mins .. I'm not a baker so for me this turned out very well & my family loved it!

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    • on December 02, 2012

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      The resulting cake after I baked it was 5 stars delicious, but I took a star away because I would recommend either changing the size pan you use or the cook time. Seeing as I am impatient when baking, I think I'll use a larger pan next time (13x9 The batter fills up an 8x8 pan and it ended up taking almost 50 minutes to bake! I even had to put an aluminum edge around it after 30 minutes to make sure the edges didn't burn. All in all, absolutely delicious, and next time with a larger pan and somewhat thinner cake, it'll be fantastic! Oh, and I don't like maple syrup so I made a vanilla glaze for the top... delicious!!! *1 cup powdered sugar, 3-6 tbsp heavy cream (or milk depending on how dry your powdered sugar is (or how thin you want your glaze, 2 tsp vanilla extract, and a half a vanilla bean, beans scrapped out (to make it pretty ; Enjoy!!!

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