- 8
Ingredients
- 3/4 cup boiling water
- 1 cup uncooked quick-cooking oats, divided
- 1-1/4 cup raisins
- 3/4 cup (6 ounces) dark rum
- 1-1/2 cups (7-1/2 ounces) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 8 tablespoons (4 ounces/1 stick) unsalted butter, softened
- 1/4 cup malted milk powder
- 3/4 cup (5-1/4 ounces) granulated sugar
- 1 cup (8 ounces) firmly packed brown sugar
- 1/2 teaspoon fine sea salt
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 1 cup (8 ounces) packed dark brown sugar
- 1/2 cup (3-1/2 ounces) granulated sugar
- 1/4 teaspoon baking soda
- 1/4 cup (1-1/4 ounces) unbleached all-purpose flour
- 3 tablespoons malted milk powder
- 3 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- 1-1/2 cups whole milk
- 3 tablespoons reserved rum from soaking raisins
- 24 tablespoons unsalted butter, softened (3 sticks), cut into 24 pieces
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
Preparation
Step 1
Directions:
Oatmeal Cake
1. Preheat oven to 350°F and adjust rack to middle position. Spray two 8-inch-round by 2-inch-high straight-sided cake pans with nonstick cooking spray; line bottoms with parchment rounds. Spray paper rounds, dust pans with flour, and knock out excess. Set aside.
2. Stir together 3/4 cups boiling water and 1/2 cup oats; let stand 20 minutes. Combine raisins and rum in a small bowl, let soak for 20 minutes. Whisk flour, baking soda and ground cinnamon together in a small bowl, set aside.
3. In bowl of standing mixer fitted with paddle attachment, beat butter, malt milk powder, sugars, and salt on medium speed until mixture is light and fluffy, about 3-4 minutes, scraping down bowl with rubber spatula as needed.
4. Add eggs one at a time, beating well after each addition, add vanilla and beat until just combine. Beat in oatmeal mixture.
5. Beat in half of flour mixture until just moistened; add sour cream to combine. Add remaining flour mixture until just combined.
6. Drained raisins and reserve rum. Add raisins and remaining 1/2 cup oat to batter, beat until just combined. Divide batter evenly among prepared pans.
7. Bake cakes until toothpick inserted into center of cakes comes out clean, about 25- 30 minutes. Cool in pan for 20 minutes, invert cake onto cooling rack and cool completely, about 45 minutes. (Leave parchment on cakes until cakes are cooled completely)
Cinnamon-Brown Sugar Icing
1. Combine sugars, baking soda, flour, milk powder, cornstarch, cinnamon and salt in medium bowl (sift the ingredients into bowl if brown sugar are too lumpy). Slowly whisk in milk until smooth. Pour mixture through fine-mesh strainer into medium saucepan. Cook over medium heat, whisking constantly, until mixture boils and is very thick, 5 to 7 minutes. Add rum, stir to combine and cook for another minute. Transfer milk mixture to clean bowl and cool to room temperature, about 1 hour.
2. In a bowl of a stand mixer fitted with paddle attachment, beat butter on medium speed until light and fluffy, about 3 minutes. Transfer whipped butter into a medium bowl and return mixing bowl to stand mixer (no need to clean mixing bowl).
3. Switch to a whisk attachment, add cooled milk mixture, vanilla and almond extract, beat on low speed until combined, about 30 seconds. Add butter, about 2 tablespoons at a time, and beat until incorporated, about 2 minutes. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Use immediately for soft-swirl frosting or cover and refrigerate for firmer texture, about 1 hour.
Assembly
1. Place one layer on the cake stand. Spread about 1/2 cup icing over the top. Place second cake layer on top, spread remaining icing on top and sides of the cake. Refrigerate until set, about 30 minutes. Serve.