About this recipe:This recipe was given to me by a friend from the States. Heavenly! Unlike typical cakes, this cake tastes really good after a few days. I store the cake in an airtight plastic container in the refrigerator so that it stays nice and moist. The oats make for a nice, hearty cake that is perfect for an after-school (or work!) snack.
100g porridge oats
330ml boiling water
115g softened butter
220g dark brown soft sugar
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
1/2 teaspoon salt
100g dark brown soft sugar
2 teaspoons flour
1/2 teaspoon cinnamon
1/4 teaspoon grated nutmeg
45g cold butter
75g pecans, coarsely chopped
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 190 C / Gas 5. Grease a 20x30cm baking dish or tin.
Pour 330ml boiling water on the oats and set aside.
Beat the butter and brown sugar until fluffy. Mix in eggs one by one. Add the vanilla and cinnamon.
Mix the baking powder, bicarb of soda, salt and flour together and mix evenly with the butter mixture. Drain the oats, then fold them in. Spoon the whole lot into the baking tin and smooth out.
For the topping, mix the sugar, flour, cinnamon and nutmeg together. Add butter in small pieces and rub together quickly with the pecans with your fingertips to coarse crumbs. Spread evenly over the cake and bake for 35 minutes in the preheated oven until a skewer comes out clean.