Recipes from Fish Camp: Rachel's Oatmeal Spice Cake

This tasty treat was extremely popular at camp this year. It's named after my cousin Rachel not just because she made it for us, but because she reportedly came home from high school every day and made this cake. (Ah, to have a teenager's metabolism!) But never mind the evil frosting, since the cake has oatmeal it must be good for you, like breakfast!

Oatmeal Spice Cake

NOTES: Do not use old-fashioned or instant oats for this recipe. This makes a enough for a 9x9 cake pan; double for larger pan (the extra can be baked as muffins).

1 cup (3 ounces) quick-cooking oats*

¾ cup water, room temperature

¾ cup (3¾ ounces) unbleached all-purpose flour

½ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon ground cinnamon

⅛ teaspoon ground nutmeg

4 tablespoons (½ stick) unsalted butter, softened

½ cup (3½ ounces) granulated sugar

½ cup packed (3½ ounces) light brown sugar

1 large egg, room temperature

½ teaspoon vanilla extract

1. Adjust oven rack to middle position and heat oven to 350F. Cut two 16-inch lengths aluminum foil and fold both lengthwise to 5-inch widths. Spray an 8x8-inch metal baking dish with nonstick cooking spray. Fit foil pieces into baking dish, one overlapping the other, pushing them into corners and up sides of pan; allow excess to overhang pan edges. Spray foil lightly with nonstick cooking spray.
2. Combine oats and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
3. In bowl of standing mixer, beat butter and sugars on medium speed until combined and mixture has consistency of damp sand, 2 to 4 minutes, scraping down bowl with rubber spatula halfway through mixing. Add egg and vanilla; beat until combined, about 30 seconds. Add flour mixture in 2 additions and mix until just incorporated, about 30 seconds. Add soaked oats and mix until combined, about 15 seconds.
4. Give batter final stir with rubber spatula to make sure 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 cake until toothpick inserted into center comes out with few crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Let cake cool slightly in pan, at least 10 minutes.

Topping

6 tbsp butter

½ cup brown sugar

¼ cup evaporated milk or whipping cream

½ tsp vanilla

1 c. chopped walnuts or pecans

Heat ingredients over low heat in saucepan; fold in nuts. Apply to freshly baked cake.

Enjoy!