Friday, January 30, 2009

1 1/4 C boiling water
1 C quick or instant oats
1/2 C butter or margarine, room temp
3/4 C packed brown sugar
3/4 C white sugar
2 eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 C flour

Pour boiling water over oats. Let stand 20 minutes. Preheat oven to 350. Grease 9x13 cake pan. With mixer, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Stir in oats by hand. Sift together baking soda, salt, cinnamon, and flour. Add to oat mixture and mix well. Pour into prepared pan.

Traditional streusel topping
1/2 C flour
1/4 C brown sugar
1/4 C cold butter

Cut dry ingredients into butter until mixture resembles coarse crumbs. Sprinkle over cake batter.

Alternative graham streusel topping
1 1/2 cups graham cracker crumbs
3/4 cup packed brown sugar
3/4 cup chopped pecans
1 1/2 teaspoons ground cinnamon
2/3 cup butter or margarine, melted

Combine all ingredients, and sprinkle over cake batter.

Bake cake for 25 minutes or until knife inserted in center comes out clean.



The Fat Dietitian said...

I made this for my husband a week ago and he raved about it! So thank you for your wonderful recipe. :)

Nicole said...

What would you suggest that I do if I don't have quick oats - I only have old fashioned?

Thank you! I am extremely excited to try this recipe because I think it will be quite easy to make gluten free.

Heather said...

Nicole, the only difference would be in the soaking time - you might have to soak the old-fashioned ones a little longer for the water to soak in. The oats are ready to use when all the water is absorbed.

Hope this helps!