Recipe by fluffernutter
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.
Top Review by Anne La Quebecoise
A five-star topping (totally decadent and delicious!) over a two-star cake, so I'll be generous a give this a 4. I will definitely use the topping for other cakes and I guess it would be wonderful over baked apples, but I'm sorry to say I found the cake itself barely edible. The beer seemed to emphasize the baking soda taste, which I don't care for (and I'm positive I measured it right). The cake had a good moist texture, but I found it quite bland - would probably be greatly improved by using more orange zest and spices (what about some cinnamon?) and adding some dried fruits (chopped dates, raisins...). Needs some tweaking, but good potential.
- 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
Directions See How It's Made
- 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.