'I am simply a 'book drunkard.' Books have the same irresistible temptation for me that liquor has for its devotee. I cannot withstand them.' L.M. Montgomery

'There are no faster or firmer friendships than those formed between people who love the same books.' Irving Stone



Saturday, November 12, 2011

Weekend Cooking

by Marcy Goldman

This is one of the best baking cookbooks I own. Lots of great baking tips and beautiful pictures and delicious recipes. One of my favorites is this one...

Celtic Oatmeal-Coconut Crunch Tea Cake

makes 8-10 servings

Regular oats shine in this round, buttery little cake that is mellow with brown sugar and topped with a pecan-coconut broiled topping. The topping forms a chewy oatmeal cookie of a frosting on the moist cake. It is a typical Irish tea cake that has become a regular in my kitchen ever since I first made it. The scent of it baking will bring crowds to your door. 


Cake:
1/4 cup boiling water
1 cup very hot milk
1 cup quick-cooking oats
1/2 cup unsalted butter, softened
1 1/4 cups firmly packed light brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 1/2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
pinch of nutmeg
1/8 tsp. salt


Oatmeal-Crisp Broiled Topping:
4 tbls. unsalted butter, melted
1/2 cup firmly packed light brown sugar
1/4 cup half and half or whipping cream
1/2 cup sweetened shredded coconut
1/4 cup quick-cooking oats
1/2 cup chopped walnuts or pecans

Preheat oven to 350*F. Generously spray a 9-inch round cake pan with nonstick cooking spray. Place pan on a parchment paper-lined baking sheet.
In a medium bowl, stir boiling water, hot milk, and oats together and let stand 20 minutes.
In a mixer bowl, cream butter with brown sugar until smooth. Mix in eggs and vanilla and blend well. Fold in oat mixture and then flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Blend to make a smooth batter, making sure no butter/sugar bits stick to the bottom of mixing bowl. Spoon batter into prepared pan.
Bake 30-35 minutes or until cake springs back when gently pressed with fingertips. Remove cake from oven.
Meanwhile, while cake bakes, in a medium bowl, blend together all topping ingredients.
Set the oven on Broil. Spread topping on cake and place cake under broiler on second shelf for 305 minutes until topping begins to bubble, watching carefully so it doe not burn. Cool well.
Enjoy! 

In the front of the book she has a section marked Baking Secrets and it is divided into topics: Techniques, Ingredients, Equipment and Appliances. Marcy shares her expertise with us in these sections and you will find lots of little helps here as well as at the beginning of each section of recipes and little notes under the recipe titles. This would make a nice Christmas gift for the bakers in your life!

 This post is linked to Weekend Cooking a weekly feature at Beth Fish Reads.It is open to anyone who has any kind of food related post to share. Could be a cookbook review, a recipe, a quote about food, a picture, as long as it is about food! Join in, its lots of fun!



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6 comments:

  1. I love books about baking. I don't really have the right oven for it, because I have a microwave oven. But muffins and cookies I can still do :) Thanks for sharing!

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  2. What a great sounding recipe. I'm bookmarking this post and I'm going to see if my library has a copy of the book

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  3. Marcy Goldman has some awesome recipes, I'd love to try that one! The topping sounds fantastic.

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  4. The description at the beginning of the recipe had my mouth watering - bang goes my diet for another week!

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  5. Sounds great! I love baking, made a carrot & pineapple cake just this Friday for my book club.

    Thanks for the recipe.

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  6. I just love the cover to that cookbook! This recipe sounds delicious, too. The topping especially. Mmm.

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