Gluten-Free Flour Power: Bringing Your Favorite Foods Back to the Table by Aki Kamozawa & H. Alexander Talbot

Author:Aki Kamozawa & H. Alexander Talbot [Kamozawa, Aki]
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2015-03-22T22:00:00+00:00

Oatmeal cake may seem like a strange idea, but one bite of this tender, sweetly spiced cake, and you will be hooked. It reminds us of granola because of all of the different flavors and textures, starting with the nutty oats. We added dried cherries, much as we would to a bowl of oatmeal, giving the cake a sweet tang. Broiling the topping lightly toasts the coconut and pecans while caramelizing the frosting.

oatmeal cake

1½ cups / 360 grams buttermilk

1 cup / 100 grams rolled oats

16 tablespoons (2 sticks) / 8 ounces / 225 grams unsalted butter, at room temperature

1½ cups (packed) / 320 grams light brown sugar

1 teaspoon / 6 grams baking powder

¾ teaspoon / 4.5 grams fine sea salt

½ teaspoon / 2.5 grams baking soda

½ teaspoon / 1 gram ground cinnamon

1 teaspoon / 4 grams vanilla paste or pure vanilla extract

2 large eggs, at room temperature

1⅓ cups / 175 grams Gluten-Free Flour Blend (What IiF Flour 3.0, here, Batch-3 Flour, here, or Aki’s Low-Allergy Blend, here)

½ cup / 65 grams dried sweet cherries

coconut pecan topping

1½ cups (packed) / 320 grams light brown sugar

6 tablespoons / 3 ounces / 85 grams unsalted butter

1 cup / 56 grams unsweetened flaked dried coconut

1 cup / 110 grams chopped pecans

½ cup / 120 grams heavy cream

¼ teaspoon / 1.5 grams fine sea salt

Mix together the buttermilk and rolled oats in a bowl. Cover and set aside for at least 30 minutes to hydrate. (This can be done the day before; leave out overnight.)

Preheat the oven to 325°F. (165°C.). Butter and lightly flour a 9-by-13 inch cake pan.

To make the cake, put the butter, brown sugar, baking powder, salt, baking soda, cinnamon, and vanilla in the bowl of a stand mixer fitted with the paddle attachment (or use hand mixer) and beat on medium-low until light and creamy, 2 to 3 minutes. Add the eggs one at a time, mixing until each one is fully incorporated before adding the next. Add the oat mixture and beat until incorporated. Add the flour and beat until the batter is smooth and silky, about 2 minutes. Fold in the dried cherries.

Pour the batter into the prepared baking pan, using an offset spatula to spread it evenly, and smooth the top. Bake for 30 to 35 minutes, or until the cake springs back when gently pressed with a finger; it should be just beginning to pull back from the sides of the pan; the internal temperature should be 190 to 195°F. (88° to 91°C.).

Meanwhile, make the topping. Put the brown sugar, butter, coconut, pecans, cream, and salt in a small bowl and mix vigorously with a rubber spatula until soft and spreadable.

When the cake is done, remove it from the oven and turn on the broiler.

Spread the topping evenly over the cake (still in its pan) and broil on the top rack for 3 to 4 minutes, until the topping bubbles and the coconut is golden brown. Remove from oven and let cool for at least 15 minutes before serving.

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