Friday, February 3, 2012

Scotch Oat Cake with Broiled Brown Sugar Topping

This recipe came from Jenni Muir's A Cook's Guide to Grains. This cake was a bit more bread-like, but still sweet dessert-y. The topping is really what makes it a dessert.


1 cup apple juice
1/2 cup Scotch oats or steel-cut oats or bulgur
1 1/2 cups whole wheat pastry flour
1 teaspoon baking soda
1 cup brown sugar or raw sugar
1/2 teaspoon salt
1/2 cup buttermilk
1/4 cup canola oil
1 1/2 teaspoons vanilla extract

4 tablespoons unsalted butter, melted
1/2 teaspoon vanilla extract
1/2 cup brown sugar
pinch of salt
1/2 cup chopped walnuts


  1. In a small saucepan, bring the apple juice to a boil, then add the oats or bulgur. Return to a boil, then cover and reduce the heat to a simmer. Cook for 10 minutes. Take the pan off the heat and let cool, uncovered. Preheat the oven to 350ºF. Oil a 9-inch springform pan at least 3 inches deep or a 9-inch square baking dish.
  2. In a large mixing bowl, whisk the flour, baking soda, brown sugar, and salt. In a medium bowl, stir the buttermilk, oil, vanilla, and oat mixture. Mix into the dry ingredients, stirring until well mixed. Scrape the mixture into the prepared pan. Bake for 30 to 35 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
  3. While the cake bakes, make the topping. In a small bowl, mix the melted butter, vanilla, brown sugar, salt, and walnuts. When the cake is done, place it on a cooling rack. Turn the oven to broil, and put a rack 4 to 5 inches from the heat. Drop spoonfuls of the brown sugar topping over the cake, spreading it gently and leaving 1/2 inch bare around the edges. Broil with the door open, watching closely, for less than a minute. When the topping is bubbling and melted, take it out to cool. Serve warm, after the topping has set.

Other details:

  • Serves 8 

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