You know you caught that last word…whiskey! The rich, golden liquor is a perfect addition to this cake I found today while perusing Pinterest: http://www.fortheloveofcooking.net/2009/07/oatmeal-cake-with-coconut-pecan_15.html
Rarely planned and always based around what I have on-hand, one would say I’m an impulsive baker. Open up google, type in ingredients you have in the cupboard and you can find a plethora of creative things to whip up. Or, be like me a sift through Pinterest and randomly select a recipe to trial. This one was a big win! Thank you, Pinterest and For the Love of Cooking!
The blog, For the Love of Cooking does a beautiful job of writing up this recipe; thus, I won’t recreate the wheel and take credit where credit is due. BUT, I will share with you some of my saucy modifications and sassy additions!
First up, the ingredients:
Quick cooking oatsBob’s Red Mill Organic Thick Rolled Oats (because I like them chewy & it’s what I keep on hand) ¼ cup shorteningSpectrum Organic Coconut Oil (because I prefer a natural solid fat to a chemically created solid fat) 1/2 cup sweetened shredded coconutBob’s Red Mill Unsweetened Shredded Coconut (if I’m going for sugar I want to be the one doing the adding!) 1/2 tsp vanilla2 Tbsp Makers Mark Whiskey (because who doesn’t love the creamy addition of whiskey with pecans??! Perhaps it is a “Southern Thang”)
Now, for my other modifications:
- For whatever reason, my gas CONVECTION oven required 32 minutes to bake the cake to doneness.
- When I melted the butter I did so in a saucepan and toasted the pecans and coconut along with it. Then, I just added in the milk, brown sugar, and whiskey to the saucepan before topping over the cake. (Can I just say—AROMATHERAPY?! WOW!) Now you don’t have to broil the cake, either!
- Lastly, instead of spreading…I sprinkled with my fingers (watch the heat if you just pull it off the stovetop [duh! but I thought it best to say] over the top instead–easier!
My only suggestion…I’d actually increase the whiskey & brown sugar just a bit so the sauce oozes into the cake to add moisture & a touch of American Honey! This recipe is a keeper. Quick, easy, and delightful in taste and texture. Enjoy!
Final thoughts…don’t try to health-ify this. It’s a dessert, and a delicious one. It’s not for breakfast, don’t devour in one sitting, instead…
- Sit down in a quiet spot
- Savor the creaminess of the pecans and coconut, melding with the sweet bite of whiskey
- Focus on the amazing textures you get with each forkful
- And enjoy each and every crumb, just until satiated
- Then set it aside and enjoy it the next day…or freeze it to enjoy later!
Don’t forget, this is where you find it: http://www.fortheloveofcooking.net/2009/07/oatmeal-cake-with-coconut-pecan_15.htmlJust Wendy Jo