This is the kind of cake that you make when company is coming and you have NOTHING fancy in your cupboard. The simple ingredients create a rustic cake that is elevated with a rich, almost carmel-tasting brown sugar frosting. This is a childhood recipe that my mom used to make. She was always good at whipping stuff up. And, confession: we had dessert after dinner almost every night. That explains two things- my sweet tooth and the fact that I’ll never be a size 0. I love dessert!
If you really want to get crazy, serve this with ice cream. Vanilla is best, of course. Although I made this half-recipe on the fly. For blogging purposes, of course, and it was a perfectly acceptable after school snack.
(recipe from my mom)
1 cup oats
1 1/2 cups boiling water
Soak oats in boiling water for 15 minutes. Set aside.
1 cup brown sugar
1 cup sugar
1/2 cup butter (original recipe called for shortening and I changed it to butter)
Cream the sugars and butter. Mix in 2 eggs. Then add in oatmeal mixture.
1 1/2 cups flour
1/2 t. cinnamon
1 t. baking soda
1/2 t. salt
Sift dry ingredients and add them in. Place in a greased 9×13 pan and bake at 350 degrees for 35 minutes or until a toothpick comes out dry from the center.
Let the cake cool and then frost.
Brown Sugar Frosting
3/4 cup brown sugar
4 T. cream or milk
4 T. butter
Bring all 3 ingredients to a boil in a small sauce pan. Remove from heat and add 1 1/2 cups powdered sugar. Whisk together and add in 1 t. vanilla.
(My photos show a half recipe, but if you follow this recipe, make it in the 9×13 pan and it will serve 12-15 depending on how much cake you like to eat in one serving!)