Oatmeal Stout Cake
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.
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INGREDIENTS
Nutrition- 1cup rolled oats
- 1 1⁄4
- 1⁄2
- 1cup packed brown sugar
- 1cup granulated sugar
- 2large eggs
- 1⁄2teaspoon vanilla extract
- 1teaspoon finely grated orange zest
- 1 1⁄2cups flour
- 1teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄2teaspoon cinnamon
- 1⁄2teaspoon freshly grated nutmeg
Topping
- 4
- 1⁄2cup packed brown sugar
- 1⁄4
- 1⁄2cup rolled oats
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DIRECTIONS
- 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.
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