The calendar officially reads September. I don’t really need to consult a calendar to know a change is in the air. A glance out our kitchen window in the late afternoon gives it away. As the dog days grow shorter and first signs of changing colors make their presence known, thoughts of fall naturally come to mind.
If you’re a fall baking enthusiast like me, now’s the time to take inventory and stock up on the essential seasonings of the season. To know me is to know my number one fall baking requirement- must love cinnamon. This leads me to my second fall baking requirement- September is time to bake something, anything, that includes this most delicious fall baking ingredient. Let me introduce you to the recipe for Must Love Cinnamon Oatmeal Cake.
Must Love Cinnamon Oatmeal Cake
1 cup quick cooking oats
1 ½ cup boiling water
1 ½ cup all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
1 teaspoon sea salt
½ cup shortening
1 cup granulated sugar
1 cup firmly packed brown sugar
2 Tablespoons dark Karo syrup
1 stick butter
1 cup shredded coconut
3/4 cup packed brown sugar
2-3 Tablespoons milk
1 teaspoon vanilla
1 cup pecans, chopped
Preheat oven to 350 degrees. Grease or spray with cooking spray a 9 X 13 baking pan.
Combine quick-oats and boiling water together in a small mixing bowl and let stand 20 minutes. In a separate mixing bowl combine the flour, cinnamon, nutmeg, baking soda and sea salt. Using a whisk, blend the dry ingredients together to eliminate lumps.
In a large mixing bowl add together the granulated sugar, 1 cup brown sugar and the shortening. Mix ingredients together on medium speed until combined. Add in eggs, one at the time. Beat in the oatmeal.
Gradually add flour mixture to the wet mixture, beating until well combined. Pour batter into prepared baking pan.
Bake at 350 for 35 to 40 minutes, or until knife inserted in center of cake comes out clean.
For the topping:
In a medium saucepan over medium high heat, combine 1 stick butter, coconut, 3/4 cup brown sugar, vanilla and milk together. Stirring constantly, cook mixture until it boils. Stir in chopped pecans.
Pour topping over the cake and spread evenly over top of cake. Allow cake to cool before serving.