Nostalgia comes at 4 o’clock in the afternoon when the golden late day sunlight still lingered and had not yet creeped behind the town’s buildings. It was a time just before plunging into the depths of homework where you’d pour milk dangerously to the lip of the glass and cut a large corner piece of snack cake, like this Oatmeal Cake.
For the Cake:
- 1 1/2 cups old fashioned rolled oats
- 1 1/4 cups boiling water
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1/4 teaspoon ground nutmeg
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 1/2 cup unsalted butter, softened
- 3 large eggs
- 1 teaspoon vanilla extract
For the topping:
- 6 tablespoons unsalted butter, melted
- 2/3 cup packed light brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup chopped nuts, pecans or walnuts (optional)
To make the cake:
see continuation on next page
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