Living in a rainy climate like we do here in Oregon means lots of indoor days. I’m not used to this, and the girls aren’t used to this. We’re trained to expect a daily trek outside that ends up at the local grocery shop, random park, or the beach. Living on a student family budget also means we don’t get to cheat by stocking up on museum passes and extra-curricular activities. Luckily there’s always baking.
I had to be strict not letting the girls lick the spoons after the the final steps of this cake had been completed as it’s magical flavor comes from rum soaked oats. Although they saw it was cruel and unusual punishment, they forgave me when we moved on to prepping the frosting and I let them have at it with as many finger scoopin’ tastes they wanted.
Being pregnant, my feelings towards food change constantly and are irritatingly unpredictable. That’s why I turned to this cake for our latest bake, because cinnamon rum spiked oats and can never ever be wrong.
I most certainly did excuse a cold square of this cake for breakfast the next few days because, ca’mon, I’m not going to wait until the afternoon to taste it again, and the extra punch of sugar than I’m used to does a sleepy preg-body some good.
In other non-food related updates, we know this next offspring of ours will be a boy. Yay for teeny-weenies! I am considering calling in retirement after this one because now we’ve secured our little bub I don’t have to worry about any future “I wonder… what if…”
Andrea and her family have finished their stay in France and have taken temporary harbor in Canada, the beautiful Motherland. Speaking of which, I am trying to perfect the Nanaimo bar, and a variety of other Canadian specialty foods that Phil misses constantly. If any of you have a Canadian food requests, please send it my way as I’m in the zone right now figuring out these new wonders until thisMontreal Boy of mine give is the big approval. When that Nanaimo bar is ready, I promise to be kind and share the love here.
- 1¼ cups water
- 1½ cups gluten free flour (regular flour can be used)
- 1 cup rolled oats
- 2 tablespoons of bourbon
- 1 stick unsalted butter, cubed-at room temperature
- 2 large eggs, beaten
- ¾ cup sugar
- 1¼ cups brown sugar
- ½ teaspoon salt
- 1½ teaspoon baking soda
- 1 teaspoon baking powder
- 1½ teaspoons of cinnamon
- (ca’mon, if you have it add a pinch of cardamom!)
- 8 ounces chopped pecans
- ½ teaspoon bourbon
- 2 tablespoons GF flour
- 4 tablespoons salted butter, at room temperature
- 6 oz. cream cheese, at room temperature
- ¾ cup powdered sugar
- pinch of cinnamon
- 1 teaspoon vanilla extract
- Preheat oven to 375°. Grease a 9″x13″ baking pan.
- This first step is not only to add flavor, but it helps the nuts from all sinking to the bottom of the pan: Begin by tossing the chopped pecans with ½ teaspoon bourbon in a small bowl. Sprinkle 2 tablespoons of GF flour over the nuts and toss until coated. Set aside for later.
- Place the oats and butter in a large bowl. Bring 1¼ cups water to boil. Pour boiling water over oats and butter. Wait 30 seconds, then stir to moisten oats and melt the butter. Add the 2 tablespoons of bourbon. Set aside to soak for 30 minutes. *I’d recommend you lean over the bowl several times during this 30 minute period and take a massive whiff of the warm butter/bourbon/oat magic.
- Whisk together eggs, the sugars, salt, baking soda, baking powder, and cinnamon. You’ll probably have to tap your fingers here for a moment waiting for the oats to soak; or you can be diligent and clean up the mess so far like a pro would. I’ll also remind you to make sure the butter and cream cheese is sitting on the counter for the frosting later.
- When the timer is up on those oats, fold all these remaining mixed ingredients in with the oatmeal, stirring until well combined.
- Lastly fold in 1½ cups flour and the prepped pecans. Pour batter into greased pan.
- Bake 40-45 minutes until a toothpick inserted in the center of the cake comes out clean. Cool raised on a rack about 30 minutes.
- For the FROSTING: Beat room temp butter until smooth. Add cream cheese and beat until combined. Add bit by bit the powdered sugar, cinnamon, & vanilla extract until smooth.
- Frost the cake and enjoy both fresh and cold from the fridge! Top with extra chopped pecans and cinnamon if you’re a gourmand like me.