Tim. Seriously. It is GORGEOUS outside right now. Tomorrow? Should be in the 70s. It is spring here! It IS spring here! I believe, I believe. Chicago has brought its last snow for the season and warm things are ahead.
Still wintery in Calgary too! I know your pain! I see everyone cooking light and fresh dishes, tons of asparagus and peas… all I feel like is dense stews and rich sauces! This recipe looks great, I love using oats as much as I can, so healthy!
just a thought.. did you accidentally mis-place two of the paragraphs?
“… Add soaked oats and mix until combined, about 15 seconds.
Pour this batter into the foil lined pan. Using a spatula, smooth the batter until it is even across. Bake 30 to 35 minutes. The cake can be tested by inserting a toothpick into the center. If the toothpick comes out clean, it’s ready to come out of the oven.
Give the batter a final stir with rubber spatula to be sure batter is thoroughly combined. Transfer batter to prepared pan and lightly tap against counter 3 or 4 times to dislodge any large air bubbles; smooth surface with spatula. Bake until cake tester inserted into center comes out with few crumbs attached, 30 to 35 minutes. Let cool slightly in pan, at least 10 minutes.”
shouldn’t these bottom two be swapped? Just checking… :)
Today, I made your Caramel Cake for the third time. Just happened to have whipping cream and buttermilk left from Easter weekend cooking, but who needs an excuse to make that seriously good cake. It was perfect after a bowl of ham and bean soup. Thanks for sharing the recipe for your favorite cake and for your inspiring photos. My mother made broiled frosting quite often when I was a kid. I will be trying this snack cake, too. Sending you some warm, springlike weather from Iowa.
This cake sounds delicious. And if you still need a recipe, you should take a look at the double chocolate cake I made a couple weeks ago from Gourmet. It was incredible. I wish I was near Chicago for that farmer’s market, it sounds awesome. Can’t wait for the exciting new changes!
I imagine you don’t want to hear how balmy and beautiful it is here in No. Cal. Or how my vegetable garden is in and is already going gang-busters. Or how we ate almost every meal outside over the weekend. So I won’t say anything about it. :)
But I will offer some advice regarding Bryan’s upcoming birthday: two cakes. You heard me: TWO CAKES. This works especially well if the actual birthday falls mid-week and the b-day party is on the weekend. One cake for the b-day, one cake for the party day. My choices for my hubby’s 40th were chocolate cake filled with fresh raspberries and vanilla swiss meringue buttercream, topped with chocolate ganache (b-day) and lemon cake filled with raspberries and lemon curd, iced with lemon buttercream (party). We had our cakes and ate them, too. Problem solved!
Thanks for posting this recipe. It was featured on ATK on PBS today. I am bookmarking your site since I am moving to Chicago next summer. Love that you post not only recipes but what foodie people and things are in/coming to the Windy City, too. Cheers!!!
I made this today and it is outstanding. We just finished dinner and dessert and it got rave reviews from my huband. Thank you so much for sharing. I came back to see what else you have, that’s how great it was.