Old-Fashioned Oatmeal Cake - Oat Recipes | Anson Mills - Artisan Mill Goods

Name: Old-Fashioned Oatmeal Cake - Oat Recipes | Anson Mills - Artisan Mill Goods
Ingredients: 5.25 ounces (1 cup) Anson Mills Handmade Toasted Stone Cut Oats; ¾ cup whole milk; 4 ounces (8 tablespoons) unsalted European-style butter, room temperature, plus additional for greasing the pan; 4 ounces (½ cup packed) brown sugar, preferably dark brown; 3.5 ounces (½ cup) granulated sugar; 7 ounces (about 1½ cups) Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour or an equal amount by weight of unbleached all-purpose flour; 1 teaspoon baking powder; ½ teaspoon fine sea salt; ½ teaspoon ground cinnamon; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2.5 ounces (5 tablespoons) unsalted European-style butter; 2 ounces (¼ cup packed) brown sugar, preferably light brown; 2 ounces (generous ¼ cup) granulated sugar; ¼ cup heavy cream; ⅛ teaspoon fine sea salt; ½ teaspoon vanilla extract; 3.5 ounces (about 1 cup) sweetened flaked coconut; 2 ounces (about ½ cup) chopped pecans

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Old-Fashioned Oatmeal Cake introduction The category is snack cake, and its appeal is undeniable: one moist layer and a full head of frosting sitting humbly in

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Ingredients

5.25 ounces (1 cup) Anson Mills Handmade Toasted Stone Cut Oats
¾ cup whole milk
4 ounces (8 tablespoons) unsalted European-style butter, room temperature, plus additional for greasing the pan
4 ounces (½ cup packed) brown sugar, preferably dark brown
3.5 ounces (½ cup) granulated sugar
7 ounces (about 1½ cups) Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour or an equal amount by weight of unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon fine sea salt
½ teaspoon ground cinnamon
2 large eggs, room temperature
1 teaspoon vanilla extract
2.5 ounces (5 tablespoons) unsalted European-style butter
2 ounces (¼ cup packed) brown sugar, preferably light brown
2 ounces (generous ¼ cup) granulated sugar
¼ cup heavy cream
⅛ teaspoon fine sea salt
½ teaspoon vanilla extract
3.5 ounces (about 1 cup) sweetened flaked coconut
2 ounces (about ½ cup) chopped pecans