OATMEAL STOUT CAKE

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Oatmeal Stout Cake image

Complicated, spicy, orange-y grown-up flavor with a faint hint of beer. This is a great dessert for a beer sampling dinner. The recipe is from In the Sweet Kitchen.

Provided by fluffernutter

Categories     Dessert

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 18

1 cup rolled oats
1 1/4 cups oatmeal stout beer or 1 1/4 cups other stout beer
1/2 cup butter, room temperature
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
4 tablespoons butter, softened
1/2 cup packed brown sugar
1/4 cup sweetened condensed milk
1/2 cup rolled oats
1/2 cup lightly toasted pecans or 1/2 cup walnuts

Steps:

  • Preheat tohe oven to 350 degrees and line the bottom of a springform pan with waxed paper, then grease the paper and the sides of the pan.
  • Cover the oatmeal with the stout and let soak 30 minutes or longer.
  • Beat the butter and sugars until fluffy; beat in the eggs, vanilla and orange zest and mix well.
  • Combine the flour, baking soda, salt, cinnamon and nutmeg.
  • Drain the stout from the oats and reserve.
  • Add the flour mixture to the butter mixture alternately with the drained stout, beginning and ending with the flour mixture.
  • Stir in the oats then spoon the batter into the prepared pan and bake 50-55 minutes; let cool.
  • Combine the topping ingredients and spread on cooled cake; broil until browns, watching carefully, as the sugar burns quickly.

Nutrition Facts : Calories 530.2, Fat 20.4, SaturatedFat 10, Cholesterol 81.5, Sodium 378.9, Carbohydrate 80.8, Fiber 2.3, Sugar 56.5, Protein 6.5

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