Oatmeal Cake with Penuche Frosting Recipe

Oatmeal Cake with Penuche Frosting

Adapted from: Jeanne Lemlin

Serves: 8 individuals

Nutritional information (per serving):

• Serving size: 1/8 of cake
• Calories: 617
• Total fat: 27 g
• Saturated fat: 14 g
• Carbohydrates: 87 g
• Dietary fiber: 3 g
• Sugar: 55 g
• Protein: 9 g
• Cholesterol: 103 mg
• Sodium: 322 mg

Time required: 1 hour 10 minutes

• Preparation: 10 minutes
• Baking: 1 hour

Ingredients:

• 8 tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups unbleached all-purpose flour
• 1 cup oats, finely ground in a blender
• 1 tablespoon baking powder
• 1 teaspoon ground cardamom
• 1/2 teaspoon salt
• 1 cup milk

For the Penuche Frosting:

• 6 tablespoons unsalted butter
• 1/2 cup tightly packed light brown sugar
• 1 1/2 tablespoons milk
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/3 cup very finely chopped pecans or walnuts

Directions:

1. Preheat the oven to 350F (175C). Grease and flour a 9-inch springform pan.
2. In a large bowl, beat the butter with an electric mixer until smooth. Add the granulated sugar and beat until well combined. Add the eggs and vanilla, then beat until the mixture is pale and fluffy.
3. In a separate bowl, whisk together the flour, ground oats, baking powder, cardamom, and salt. Add the dry ingredients to the butter mixture in batches, alternating with the milk, and mix until just combined. Pour the batter into the prepared pan and level the top.
4. Bake for 5055 minutes, or until a knife inserted in the center comes out clean. Do not overbake. Cool the pan on a rack for 15 minutes, loosen the cake from the pan, turn it out onto a plate, then invert onto the rack to finish cooling completely (about 2 hours).
5. To make the frosting: Over medium-low heat, melt the butter in a small saucepan. Stir in the brown sugar and cook until dissolved. Add the milk, stir well, and bring to a light boil. Remove from heat and let cool about 10 minutes. Transfer to a bowl, add the powdered sugar and vanilla, and beat with an electric mixer until creamy and smooth.
6. Spread the frosting evenly over the cooled cake. Sprinkle the chopped pecans or walnuts across the top, leaving a 3/4-inch border without nuts. Allow the frosting to set for at least 15 minutes before slicing and serving.

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