This recipe for Oatmeal Cake with Maple Glaze is courtesy of the show Unique Sweets and it totally caught my attention. Yes…I know I already have an excellent recipe posted for Old Fashioned Oatmeal Cake. The old fashioned version has a broiled coconut icing on top and is super moist and great. However, if you’re one of those people who doesn’t especially like coconut, this one is for you. I tested this recipe and it was everything I expected it to be….moist and dense with a thin maple glaze spread over the top. Oh my goodness…it is the perfect little cake for breakfast or anytime. I could hardly wait for it to cool enough to eat a piece. Don & I dug right into this still warm cake and enjoyed it with some hot coffee, and I went back for seconds with a tall glass of milk. I love the fact that this little cake is so moist and delicious yet not too rich. It’s just perfect. After devouring over half of it, I saved some to share with my friend Sandra for breakfast. Sorry honey…that’s what happens when you’re sleeping.
Well anyhow…I gave this recipe a 5 star rating and here’s how I made it…
I started by adding a cup of old-fashioned oats to a cup of buttermilk in a bowl…
I mixed the two together to wet the oats and let the bowl set for an hour. This is what it looked like after one hour…
After one hour…
I sifted together some all-purpose flour, baking powder, soda, cinnamon & salt into a bowl and set it aside…
Next, I creamed some softened butter in the bowl of my stand mixer and added some brown sugar…
And I mixed the butter and sugar together on medium speed until the mixture was light and creamy…
Next, I added some eggs and vanilla to the mixture and mixed everything together really well…
Then I added my dry ingredients and oatmeal-buttermilk mixture alternately starting and ending with the dry ingredients…
And mixed everything just long enough to incorporate the dry ingredients. It’s important to never over mix when adding flour…
I spread the mixture into a greased 8″ x 8″ pan (and forgot to take a picture). I baked the cake for about 35 minutes until it was golden brown on top and sprung back when lightly touched in the middle…
While I let the cake cool, which was so…hard to do…well okay almost cool… I mixed up some easy maple glaze…
Here’s how I did it…
I just added some powdered sugar to a little bit of pure maple syrup…
And whisked the two together with a fork… That’s it!
Then I drizzled the maple glaze over the cake…
And used an offset spatula to spread it out over the top of the cake. If you let the cake set for about an hour, the glaze will set up, but I couldn’t wait that long…
Make this easy peasy wonderful cake and indulge yourself in the wonderful aroma and taste.
A moist and dense oatmeal cake drizzled with a thin maple glaze.
For the Cake
- 1 cup old fashioned oats
- 1 cup buttermilk, not low fat
- 1 1/2 cups all purpose flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 2 sticks unsalted real butter, softened
- 1 cup light brown sugar, packed
- 2 eggs
- 1 teaspoon pure Vanilla extract
For the Maple Glaze
- 2 tablespoons powdered sugar
- 4 tablespoons pure Maple syrup
- Grease the insides and bottom of an 8″ x 8″ or 9″ x 9″ square pan.
For the Cake
- Add the oats to a medium size bowl. Pour the buttermilk over the oats and mix the two together. Set the bowl aside for 1 hour to soak.
- Preheat oven to 350 degrees.
- Sift together the flour, cinnamon, salt, baking soda and baking powder in a medium bowl and set aside.
- In a large bowl, cream the butter until light and creamy with an electric mixer. Add the brown sugar and mix on medium speed until light and fluffy, about 1 minute.
- Add the eggs and vanilla and mix for about 2 minutes on medium speed until real light and fluffy, stopping to scrape down the sides of the bowl as needed.
- Add the flour and oat mixture alternately, starting and ending with the flour. Scrape down sides of bowl as needed. Mix just long enough to incorporate the flour. Do not over mix.
- Spread the batter evenly in the prepared pan and bake for about 30-35 minutes until the top becomes golden brown and the center springs back when lightly touched. Cool completely.
For the Maple Glaze
- Mix the powdered sugar and Maple syrup together in a small bowl or measuring cup and whisk together with a fork.
- Drizzle the glaze over the cooled cake and spread evenly over cake with an offset spatula. Glaze will set up to a dry consistency after about one hour.
- Slice and serve right away or after glaze has set up.
- Store leftovers in an airtight container or cover with plastic wrap.
- Prep time includes 1 hour for oats and buttermilk soaking time.
- Serving Size: 9