GLUTEN FREE OATMEAL CAKE
Cake like mom use to make, but without the wheat flour and pecans (I can't eat). Amazingly light, not dense cake.
Provided by L Kanas
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 325°F.
- Grease a 13 x9 inch baking dish.
- Put oatmeal in a bowl and add boiling water. Stir to combine and let stand.
- Combine 1/2 cup butter with sugars in a mixing bowl and beat on high until light and fluffy.
- Add eggs, oatmeal, gluten free flours, xanthan gum, baking powder, baking soda, salt, cinnamon and vanilla and beat on low, just until thoroughly blended.
- Pour cake batter in prepared baking dish.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean.
- While the cake is baking, combine topping mixture in a bowl.
- As soon as the cake comes out of the oven, spread the topping mixture evenly over the top of the hot cake.
- Broil the cake, about 6-inches from the broiler, until the frosting is bubbling and golden brown- about 5 minutes. Watch this step carefully- the topping will burn if left under the broiler too long!
- Cool before serving -- or eat it warm like we like it!
Nutrition Facts : Calories 425.7, Fat 16.9, SaturatedFat 10.7, Cholesterol 66.6, Sodium 485.6, Carbohydrate 67.9, Fiber 1.8, Sugar 54.2, Protein 3.2
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