Cinnamon oatmeal cake

It’s Jan’s birthday, and the birthday boy deserves a birthday cake. I gave him three options to chose from: lemon curd filled lemon cake, chocolate cake or cinnamon oatmeal cake. He chose the latter, because it sounded “weird”. So I adapted a recipe from Dessert for two a little bit, and here we are!

Cinnamon oatmeal cake with salted caramel sauce

Cinnamon oatmeal cake with salted caramel sauce

Cinnamon oatmeal cake

(adapted from Dessert for two)

Ingredients

  • 15 gr oats
  • 60 ml hot water (straight from the kettle)
  • 85 gr salted butter (or use unsalted and add a pinch of salt)
  • 35 gr dark brown sugar (cassonade)
  • 30 gr cane sugar
  • 1 large egg
  • 100 gr all purpose flour
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1/8 tsp baking powder

Instructions

  1. Preheat oven to 175°C. Line a 15 cm spring form with parchment paper and grease. Set aside.
  2. In a small bowl / ramekin, add oats & hot water and set to soak.
  3. Meanwhile, in a medium bowl, cream butter and sugar very well. Then add the egg and mix (it’ll split, it happens).
  4. In a smaller bowl, mix flour, cinnamon, baking soda & baking powder. Add dry ingredients and soaked oats (and if there is liquid left, the liquid) to the creamed butter mix, and stir until combined.
  5. Transfer batter to lined spring form. Bake in oven on center rack for about 30 minutes or until a toothpick inserted in the middle comes out clean.
  6. Remove cake from oven, let it cool for 5 minutes before removing from spring form.

Salted caramel sauce

(adapted from Cookies & Cups)

Ingredients

  • 25 gr butter
  • 75 gr cane sugar
  • 100 ml cream (20% fat)
  • pinch of salt
  • 1/2 tsp vanilla extract

Instructions

  1. In a big microwave safe bowl melt the butter. Then add the sugar and cream and whisk until the sugar has dissolved.
  2. Microwave on high (750W) for 2 minutes. Remove from microwave and stir.
  3. Microwave again for 1 minute, until bubbly and slightly thickened. Remove from microwave, add salt & vanilla extract and mix well.
  4. Sauce will thicken as it cools.
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