One Egg Cake: This is one of the recipes that call for two lumps of butter the size of eggs. And "sweet" milk, which is whole milk (as opposed to sour milk, which is buttermilk). My personal opinion about eggs is that you should use large brown eggs, as it makes you look like you know what you are doing…and that never hurts. One Egg Cake is blameless with a few fresh berries, or you might want to purée some fresh or frozen raspberries in your blender. Toss in a little whipped cream or sour cream and elevate it beyond the farm.
Serving Size: 6
3/4 cup sugar
1/2 cup unsalted butter (softened)
1 egg
1 1/2 cups flour
1/2 cup whole milk
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla (not imitation)
1/2 teaspoon lemon extract
For the topping:
2 tablespoons unsalted butter (softened)
3-4 tablespoons powdered sugar
1 -2 teaspoons of grated nutmeg
Preheat the oven to 350.
Beat the softened butter and the sugar together until creamy. Beat in the next six ingredients.
Lightly butter and flour an 8" cake pan, and pour in batter. Mix softened 2 tablespoons of butter with about 3-4 tablespoons of powdered sugar and the grating of nutmeg and spread that on top of the cake. Bake for 25- 30 minutes.
Barthomew’s Oatmeal Cake
The health benefits of fiber are very real. It's good for you! It is sticky and sweet. The Cook Michael Barthomew was actually a catholic priest and used to cook for the church, back in the early 1920’s, thus, the recipe was slightly tweeked to account for the missing ingredients that are no longer available.
Serving Size: 8
1/2 cup boiling water
1 cup oatmeal (not quick mix)
1/2 cup unsalted butter
1 cup brown sugar
1 cup white sugar
2 beaten eggs
1 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
For the topping:
6 tablespoons butter
1/4 cup cream
1 cup brown sugar
1/2 teaspoon vanilla
1 cup shredded coconut
Preheat the oven to 350.
Bring the butter to room temperature. Boil the water and add the oats. Remove from heat and let cool for about 20 minutes. Cream the butter and add the sugars, beating together. Beat the 2 eggs separately, and add to the butter mixture. Stir in the oatmeal. Sift together the flour, cinnamon, baking soda, and salt and stir it into the batter. Grease and flour a 9" square cake pan. Pour the cake ingredients into the pan. Bake for 30 minutes. Now you can make the topping by simply beating together the 6 tablespoons of butter with the cream, brown sugar and vanilla. Stir in the coconut. Spread mixture on the cake and return to the oven for 10 minutes more.
I may be guilty of some simple pleasures in life, but these two gives me plenty to be thankful, you should enjoy them as much as I have. - Bird
Serving Size: 6
3/4 cup sugar
1/2 cup unsalted butter (softened)
1 egg
1 1/2 cups flour
1/2 cup whole milk
1 1/2 teaspoons baking powder
1/2 teaspoon vanilla (not imitation)
1/2 teaspoon lemon extract
For the topping:
2 tablespoons unsalted butter (softened)
3-4 tablespoons powdered sugar
1 -2 teaspoons of grated nutmeg
Preheat the oven to 350.
Beat the softened butter and the sugar together until creamy. Beat in the next six ingredients.
Lightly butter and flour an 8" cake pan, and pour in batter. Mix softened 2 tablespoons of butter with about 3-4 tablespoons of powdered sugar and the grating of nutmeg and spread that on top of the cake. Bake for 25- 30 minutes.
Barthomew’s Oatmeal Cake
The health benefits of fiber are very real. It's good for you! It is sticky and sweet. The Cook Michael Barthomew was actually a catholic priest and used to cook for the church, back in the early 1920’s, thus, the recipe was slightly tweeked to account for the missing ingredients that are no longer available.
Serving Size: 8
1/2 cup boiling water
1 cup oatmeal (not quick mix)
1/2 cup unsalted butter
1 cup brown sugar
1 cup white sugar
2 beaten eggs
1 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
For the topping:
6 tablespoons butter
1/4 cup cream
1 cup brown sugar
1/2 teaspoon vanilla
1 cup shredded coconut
Preheat the oven to 350.
Bring the butter to room temperature. Boil the water and add the oats. Remove from heat and let cool for about 20 minutes. Cream the butter and add the sugars, beating together. Beat the 2 eggs separately, and add to the butter mixture. Stir in the oatmeal. Sift together the flour, cinnamon, baking soda, and salt and stir it into the batter. Grease and flour a 9" square cake pan. Pour the cake ingredients into the pan. Bake for 30 minutes. Now you can make the topping by simply beating together the 6 tablespoons of butter with the cream, brown sugar and vanilla. Stir in the coconut. Spread mixture on the cake and return to the oven for 10 minutes more.
I may be guilty of some simple pleasures in life, but these two gives me plenty to be thankful, you should enjoy them as much as I have. - Bird
