Amish Rolled Oats Cake is a traditional American recipe (from the Amish [Pennsylvania Dutch] community) for a classic sponge-style cake made with oats swelled in hot water incorporated into the batter. The full recipe is presented here and I hope you enjoy this classic American version of: Amish Rolled Oats Cake.
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Ingredients:
160g rolled oats
300ml boiling water
80g butter, softened
150g white sugar
150g brown sugar
2 eggs
1 tsp vanilla extract
270g flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
5 tbsp oil (a fruity oil eg grape seed oil is best)
70g dark brown sugar
120ml milk
60g desiccated coconut
60g chopped pecan nuts
Method:
Place the oats in a bowl and cover with the boiling water then allow the mixture to stand for 30 minutes. Cream together the butter, sugar, eggs and vanilla extract. Add the cooled oats and all the dry ingredients then combine until thoroughly mixed. Place in a cake tin and bake in an oven pre-heated to 180°C (350°F/Gas Mark 4) for about 35 minutes or until the cake is nicely brown and a skewer inserted into the centre of the cake comes out clean.
Take out of the oven and allow to cool in the tin. Meanwhile mix together the oil, brown sugar and milk in a pan. Bring to a boil and add the coconut and nuts. Remove the cake from its tin, set on a wire rack and pour the topping over it.
