Ingredients for Oatmeal Stout Cake
- 1 cup rolled oats
- 1 1/2 cups stout beer
- 1/2 cup softened butter, 2 tablespoons melted butter
- 1 cup packed brown sugar, 1/4 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- Sweetened Condensed Milk
- 1/2 cup chopped pecans
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How to Make Oatmeal Stout Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan. Line the bottom with parchment paper.
- In a medium bowl, combine rolled oats and stout beer. Let soak for at least 30 minutes.
- In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract and orange zest until well combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Drain the soaked oats, reserving the stout liquid.
- Gradually add the dry ingredients to the wet ingredients, alternating with the reserved stout liquid, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the drained oats.
- Pour batter into the prepared pan and bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool completely in the pan before removing the sides.
- While the cake cools, prepare the topping: In a small bowl, combine brown sugar, nuts, and melted butter.
- Once the cake is completely cool, spread the topping evenly over the top.
- Broil for 1-2 minutes, watching carefully, until the topping is bubbly and lightly browned. Be cautious as sugar burns quickly.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
225g
Fat
50g
Carbs
26g
