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Maple Oatmeal Princess Cake

Saturday, September 14, 2024 2:04

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Maple Oatmeal Princess Cake. Prepare to fall in love. I saw this cake recipe on Food 52 the other day and I immediately printed the recipe out, knowing that it would not be too long before I would be baking it.

It spoke to me of old fashioned goodness and reminded me very much of the cakes I grew up with. Both Oatmeal and Lazy Daisy Cakes, which were moist and delicious and which both had a broiled sweet coconut topping.

Perfect family cakes. Simple and unpretentious. This is one of those cakes that gets better tasting with each day that passes. I love it when that happens!

This cake uses simple ordinary pantry ingredients and despite being moderately low in fat has a deliciously moist crumb. The flavors are amazing . . . brown sugar, maple, mace, combined with the wholesome nuttiness of old fashioned oats.

Are you sold yet? I sure hope so. This is a cake you will not want to miss out on baking. Perfect for sharing with your friends or your family, for a coffee time treat, or as a simple dessert. This cake spells winner all the way around!

WHAT YOU NEED TO MAKE MAPLE OATMEAL PRINCESS CAKE

Simple every day baking cupboard ingredients. Do try to use mace if you can. Its distinct flavor really helps to set this cake off beautifully!

For the cake:

1/2 cup (40g) old fashioned rolled oats (not quick oats)
2/3 cup (160ml) boiling water
3/4 cup (94g) all purpose plain flour
3/4 tsp ground mace, or freshly grated nutmeg
1/2 tsp baking soda (bicarbonate of soda)
1/2 tsp baking powder
1/4 tsp fine sea salt
1/4 cup (57g) butter, at room temperature
1/2 cup (100g) packed soft light brown sugar
1 large egg
1/3 cup (80ml) dark pure maple syrup
1/2 tsp vanilla extract

For the topping:

1/3 cup (80ml) dark pure maple syrup
1/4 cup (57g) butter
1/2 cup (38g) shredded sweetened coconut, lightly packed
1/3 cup (36g) chopped toasted pecan nuts
1/2 tsp vanilla extract
2 TBS dairy sour cream

Use old fashioned oatmeal only. Do not be tempted to use instant oats, they won’t work the same and will alter the texture and bake of your cake.

Mace is the lacy covering which grows on the outside of the nutmeg. It tastes beautiful and is similar to nutmeg in flavor, but also different at the same time. Do use it if you have it.

Do not use pancake syrup or honey. It is not the same thing as Maple syrup and will not give you the same flavor. Only pure Maple syrup should be used and the Grade B or amber syrup.

I just use regular salted butter. I can’t afford to keep two kinds of butter in my kitchen. If salt bothers you, cut back on the salt in the recipe. I find that most quality salted butters today are not overly salty anyways.

If you cannot find sweetened shredded coconut you can use sweetened flaked coconut. It will also work very well in the topping.

HOW TO MAKE MAPLE OATMEAL PRINCESS CAKE

This is a very simple cake to make. As simple as beating things together and banging them into the pan for baking. Make the topping while the cake is baking so that it is ready to spread over top of the cake when it comes out of the oven.

First make the cake. Put the oatmeal in a small bowl. Add the boiling water and set aside to allow the oats to soften and absorb the water.

Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8 inch square baking tin well and then line with baking parchment. Set aside.

Measure the flour, soda, baking powder, salt and mace into a medium sized bowl and whisk well together. Set aside.

Cream the butter and sugar together in a large bowl using an electric mixer until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the egg until well combined.

Beat in the maple syrup and the vanilla.

Add half of the dry ingredients and beat to combine, starting on low and working up to medium until well combined.

Add the oatmeal mixture and again beat to combine. Add the remaining dry ingredients and beat until well combined without overbeating. Pour into the prepared baking dish.

Bake for 30 to 35 minutes, until risen, golden brown, and the top springs back when lightly touched a toothpick inserted should come out clean. While the cake is baking make the topping.

Measure the maple syrup and butter into a saucepan. Cook over medium low heat until the butter is melting. Increase the heat to high and bring to the boil.

Boil for 2 1/2 to 3 minutes. Remove from the heat. Stir in the vanilla and sour cream. Whisk together until well combined and no white streaks remain.

Stir in the coconut and nuts. Set aside and keep warm.

When the cake comes out of the oven, spoon the topping over the top of the cake in dollops and then use a fork to spread it evenly over the top of the cake.

Leave to cool completely on a wire rack before serving.

This cake was very similar to my late Aunt Freda’s Lazy Daisy Cake, which we all love. Simple and unpretentious it is a lovely moist cake with a sweet coconut topping. It was also very similar to my Oatmeal Cake, which has a lovely broiled on coconut topping.

Both of those cakes are delicious. What sets this one apart however is that lovely flavor of mace which goes so well in the batter and the use of Maple in both the batter and the topping. This is simply a beautiful cake that I know you will love. Its a very good, simple and delicious cake with a lovely moist crumb and that topping is to die for!

It would be equally at home with a hot drink as a mid morning or afternoon treat, or with a scoop of ice cream for dessert. It would also make a great breakfast or brunch cake. Cake for breakfast? Count me in!!

Are you fond of snacking types of cakes? Simple cakes that are beautiful to eat out of hand or sat down and enjoyed with a hot drink, or with a scoop of ice cream on top for dessert? If so, then you will probably also enjoy the following snack cakes. I know we sure do!

SALTED CARAMEL PEANUT BUTTER SNACK CAKE – This is a particularly lovely cake. Nice and moist with a beautiful crumb due to the buttermilk in the cake batter. Flavored beautifully with peanut butter and brown sugar. The brown sugar also adds to the moist crumb of this cake. A beautiful salted caramel frosting on the top is its crowning glory. It is very similar to the old school Penuche frosting. All in all this is a very delicious cake.

BLUEBERRY AND LEMON SNACK CAKE – If you can whisk things together, you can make this simple snacking cake. I have swirled blueberry jam and lemon curd into the batter, but in truth you can use any type of jam or preserves that you have or wish to use. It is delicious, moist and incredibly moreish.

Yield: Makes 8 to 9 servings

Author: Marie Rayner

Maple Oatmeal Princess Cake

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

A fabulously moist cake, tender and decadently delicious. Topped with a moreish sweet nut and coconut topping. Perfect with a hot drink! Or a scoop of ice cream if you so desire!

Ingredients

For the cake:

1/2 cup (40g) old fashioned rolled oats (not quick oats)
2/3 cup (160ml) boiling water
3/4 cup (94g) all purpose plain flour
3/4 tsp ground mace, or freshly grated nutmeg
1/2 tsp baking soda (bicarbonate of soda)
1/2 tsp baking powder
1/4 tsp fine sea salt
1/4 cup (57g) butter, at room temperature
1/2 cup (100g) packed soft light brown sugar
1 large egg
1/3 cup (80ml) dark pure maple syrup
1/2 tsp vanilla extract

For the topping:

1/3 cup (80ml) dark pure maple syrup
1/4 cup (57g) butter
1/2 cup (38g) shredded sweetened coconut, lightly packed
1/3 cup (36g) chopped toasted pecan nuts
1/2 tsp vanilla extract
2 TBS dairy sour cream

Instructions

First make the cake. Put the oatmeal in a small bowl. Add the boiling water and set aside to allow the oats to soften and absorb the water.
Preheat the oven to 350*F/180*C/gas mark 4. Butter an 8 inch square baking tin well and then line with baking parchment. Set aside.
Measure the flour, soda, baking powder, salt and mace into a medium sized bowl and whisk well together. Set aside.
Cream the butter and sugar together in a large bowl using an electric mixer until light and fluffy, scraping down the sides of the bowl occasionally. Beat in the egg until well combined.
Beat in the maple syrup and the vanilla.
Add half of the dry ingredients and beat to combine, starting on low and working up to medium until well combined.
Add the oatmeal mixture and again beat to combine. Add the remaining dry ingredients and beat until well combined without overbeating. Pour into the prepared baking dish.
Bake for 30 to 35 minutes, until risen, golden brown, and the top springs back when lightly touched a toothpick inserted should come out clean. While the cake is baking make the topping.
Measure the maple syrup and butter into a saucepan. Cook over medium low heat until the butter is melting. Increase the heat to high and bring to the boil.
Boil for 2 1/2 to 3 minutes. Remove from the heat. Stir in the vanilla and sour cream. Whisk together until well combined and no white streaks remain.
Stir in the coconut and nuts. Set aside and keep warm.
When the cake comes out of the oven, spoon the topping over the top of the cake in dollops and then use a fork to spread it evenly over the top of the cake.
Leave to cool completely on a wire rack before serving.

Did you make this recipe?

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