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Oatmeal Snack Cake|Recipe

Yay for Oatmeal Snack Cake!

I’m very excited for two reasons – one, because after the husband pleading with me for ages to make him an Oatmeal Snack Cake from the May/June issue of Cook’s Illustrated (yeah, that’s right, I’m on it), I finally did and it is fantisimo!  Really good.  And it’s also cheap like us!  As long as you don’t mind eating a lot of Oatmeal Snack Cake to use all the ingredients (trust me, you won’t.  This is a damn fine piece of cake).  The second reason I’m over the moon is because, being lazy, I didn’t feel like typing the recipe, so I found it online at the fabulous Bitten Word (It’s actually The Bitten Word, but that didn’t make sense).  These guys subscribe to all the food p–n (do I really need to do that??) the husband and I used to get before we realized how cheap (and kinda lazy) we are and canceled the subscriptions.  The guys generously make recipes from the mags and share both their thoughts and the recipes.  That is cool.

So, with only minimal amounts of further blathering, here it is:

Oatmeal Snack Cake from Cook’s Illustrated (May/June 2008) via The Bitten Word (modified even more by me)

For the Cake
1 cup (3 ounces) quick cooking oats
3/4 cup water, room temperature
3/4 cup (3.75 ounces) unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
4 tablespoons unsalted butter, softened
1/4 cup (3.5 ounces) granulated sugar
1/2 cup (3.5 ounces)* light brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract

For the Broiled Icing
1/4 cup (1.75 ounces) packed light brown sugar
3 tablespoons unsalted butter, melted and cooled
3 tablespoons milk
3/4 cup sweetened, shredded coconut
1/2 cup chopped pecans (optional**)

Preheat oven 350 degrees, with rack in the middle position.  Spray an 8×8 inch baking sheet (I used a small rectangular pan and it worked just fine) with nonstick cooking spray and line the pan with two pieces of foil, each of which has been folded in half lengthwise.   The bottom of the pan should be covered with overlapping pieces and the foil should hang over two opposing sides of the pan***.  Spray the foil with cooking spray.

Combine the oats with the water in a small bowl until the water is absorbed.  In a separate bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cinnamon.  In a third bowl (if using a standing mixer, use your mixer bowl), combine the granulated sugar, brown sugar, and butter and beat until combined, about 4 minutes.  Add vanilla and sugar and mix until combined, about 2 minutes.  Add the flour mixture and beat the ingredients together briefly, just about a minute.  Finally, add the oats and mix until the ingredients are combined, another 15-30 seconds. If using a stand mixer, fold a few times with a rubber spatula to make sure everything is combined.

Pour this batter into the foil lined pan.  Using a spatula, smooth the batter until it is even across.  Tap the pan bottom on the counter a few times to make sure the bubbles are out.  Bake 30 to 35 minutes.  The cake can be tested by inserting a toothpick into the center.  If the toothpick comes out clean, it’s ready to come out of the oven.

While letting the cake cool, turn on the broiler of your oven and move the oven rack down so that 8-10 inches are between the element and the rack (my broiler is not very adjustable and was closer to the cake – worked fine, just keep an eye on it!).  Whisk together the icing ingredients in a bowl.  Once the cake has cooled slightly, pour the mixture onto the cake (I found that it takes a bit of work to get the icing spread all over the cake).  Broil the cake for up to 5 minutes, until the top is golden.

Let the cake cool completely.  Once the cake has cooled, using the foil overhanging the pan to remove the cake and place it on a serving platter.  Using a knife or wooden spoon, push the cake off of each piece of foil.  Cut and serve!


*I know I won’t shut up about the scale, but one of the reasons it’s so amazing and awesome is that you can just measure brown sugar and don’t have to try to pack it into your tiny 1/4 cup measurer with a freaking spoon.  I hate when I don’t know if I have enough brown sugar for something, and pack it all in there only to find out that I don’t.  Lame.
** Optional????
***I used one piece of foil and it worked just fine, but then, the cake didn’t last long enough for us to be concerned about getting it on to a serving plate.  The main thing is to have the foil hanging over edge of the pan so that it can be lifted out of the pan.


  1. i love to eat cakes and bake them too that is why i am always on the lookout for cake recipes’.’

  2. i love to munch cakes and i bake receipes based on different cake recipes that i can find on the net:’~

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