Amish Peanut Butter Rolled Oats Cake

This is an old recipe that is popular in Amish kitchens.  It comes from the classic "stir and bake" tradition.  What really makes this cake sing is the topping.  A mixture of coconut and brown sugar and butter.  You could leave the coconut out. I love coconut but much of my family did not so I actually halved the coconut.

I also added my own twist: 2 heaping tablespoons of peanut butter to the topping. I always love the flavor of oats and peanut butter combined, so I think it was perfect on the cake.  My wife was skeptical, but even she said it "grows on you."  Hopefully not like a fungus, but like a favorite.

Unfortunately the version of the recipe I had on hand omitted baking powder. I actually caught this omission I always like to give the recipe author the benefit of the doubt so I made it without baking powder and got something that resembled a Flatizza from Subway.

Seeing that this little cake had potential I decided to try again, this time adding baking powder and what resulted was a really nice cake, especially for summer. It's light and fluffy with a wonderful peanutty topping.   Here is my end result, a much more pleasant looking dessert.  Below is the recipe....absolutely worth a try for your summer  picnic!

Amish Peanut Butter Rolled Oats Cake

 

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Ingredients

• 1 c. oats
• 1¼ c. boiling water
• ½ c. shortening
• 1 c. white sugar
• 1 c. brown sugar
• 2 eggs
• 1 tsp. vanilla
• 1½ c. flour
• 1 tsp. soda
• ½ tsp. baking powder
• 1 tsp. cinnamon
• ½ tsp. nutmeg
• TOPPING
• 1 stick of butter (½cup)
• 2 - 3 tablespoons of creamy peanut butter
• 1 cup of brown sugar
• 6 oz of evaporated milk (half 12 oz can)
• 2 teaspoons vanilla
• 8 oz flaked coconut

Instructions

1. Mix oats and boiling water; let stand 20 minutes.
2. Cream together shortening, sugar, eggs, vanilla and add cooled oats with dry ingredients.
3. Bake at 350 degrees for 25 minutes or until butter knife inserted in the middle comes out clean.
4. Topping: melt the butter until its bubbly, add the brown sugar and bring to a boil, slowly add in the milk and again bring to a boil, remove from the heat, mix in the vanilla and the coconut and frost the warm cake.
5. Put back in the oven for 5 minutes.

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