Continuing on with our Irish theme, here’s a terrific oatmeal teacake. I’m a big fan of McCann’s Irish Oatmeal, especially the steel-cut oats. Since they take quite a while to cook I usually make up a double batch and freeze the extra in one cup portions to save time. I just thaw them out and they’re ready to go into the mixing bowl.
This teacake is based on a recipe put out by McCann’s that I’ve tinkered with to good effect. It’s just the thing to have warm with a cup of tea on a clammy, rainy afternoon while you’re waiting for the daffodils to come up.
Caramel Teacake Recipe, Makes one 3″ thick or two 1″ 8″-square layers
2 c. cooked steel-cut oats, warm
1/2 c. butter
3/4 c. white sugar
3/4 c. brown sugar
2 eggs, beaten
1 t. cinnamon
1 t. vanilla
1-1/2 t. baking powder
1-1/2 c. all-purpose flour
1/2 c. wheat germ
2 T. milled golden flax seed
1 overripe banana
Preheat the oven to 350. Stir the oatmeal and the butter together until the butter is incorporated. Mash in the banana.
Add all the remaining ingredients and stir until well-combined.
Pour the batter into your pan(s) and bake until the center springs back when lightly touched, about 35 minutes for a single pan and 20 minutes for the double pans.
While the cake is baking make the caramel syrup topping:
4 T. butter
1/4 c. cream
1/2 c. brown sugar
1 t. vanilla
1/2 c. pecans
Combine the first three ingredients in a saucepan and bring to a boil.
Stirring constantly, boil for five minutes. Add the nuts and remove from the heat. Stir in the vanilla.
Drizzle the topping over the cake as soon as you take it out of the oven. It soaks in somewhat, it’s not a cooked frosting. Cut in squares and serve warm.
Covered with plastic wrap leftovers keep well for several days.