I’m over the moon with this picture, I have never taken a photo of any food that looks this great, I kept asking myself, did I really take this picture?

I am really glad that this time a picture can affirm to what I have to say about this surprisingly wonderful cake. I stumbled upon it on For the Love of Cooking. Pam, the owner of that blog is a great photographer, her photos are gorgeous. I got curious with this recipe; I have never tried making or even tasted oatmeal cake, I have baked using oatmeal in cookies and even substitute a potion of the flour with oats in some recipes, but never this way.

But that’s not the only reason why , she (pam) also mentioned that it’s really quick and easy…now that’s music to my ears, I read the recipe over once, twice, it seemed really easy, so I copied it and to test it, I decided to make it at 4-ish in the morning, while preparing my daughter’s breakfast and packed lunch, this will be her recess-time treat.

To make the story short, this oatmeal cake rocks! It’s officially included in my recipe collection, now. Today. 24th day of July.

I did some substitutions in the frosting; in the original recipe, it did not say what type of coconut to use but in the picture, it looks like shredded coconuts, I didn’t have those and I don’t think dessicated would be a suitable replacement, so I used sweetened Macapuno (coconut sport - a variety of palm tree not unlike coconut but it’s meat is really, really tender) and used walnuts in place of pecans.

This cake didn’t last that long, after a few hours out of the oven, it’s gone…

…and here’s the recipe, make one for yourself

Oatmeal Cake with Macapuno Walnut Topping:
tweaked from Original recipe from For The Love of Cooking

Ingredients
1/2 cup quick cooking oatmeal
3/4 cups boiling water
1/2 cup sugar
1/2 cup brown sugar
2/3 cups flour
1/2 tsp salt
1/2 tsp baking soda
1 egg
1/4 cup of shortening

Mix the oatmeal with the boiling water, stir and cover. Grease and flour a 9×9 pan. Mix the remaining ingredients then stir in the oatmeal mixture.

Pour batter into pan and bake at 350 for 23-25 minutes.

Macapuno - Walnut Topping:

3 tbsp melted butter
1/4 cup brown sugar
1/2 cup sweetened macapuno (coconut sport)
1/2 cup chopped walnuts
2 tbsp milk
1/2 tsp vanilla

Combine all ingredients and mix thoroughly. Carefully spread frosting over the top of the cake. Broil until the topping is just brown. Watch very closely – it doesn’t take long. Cool, slice and serve.

Enjoy!

Olive

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