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Old-Fashioned Oatmeal Cake
Ingredients
- for the cake:
- 5.25 ounces (1 cup) Anson Mills Handmade Toasted Stone Cut Oats
- ¾ cup whole milk
- 4 ounces (8 tablespoons) unsalted European-style butter, room temperature, plus additional for greasing the pan
- 4 ounces (½ cup packed) brown sugar, preferably dark brown
- 3.5 ounces (½ cup) granulated sugar
- 7 ounces (about 1½ cups) Anson Mills Colonial Style Fine Cloth-Bolted Pastry Flour or an equal amount by weight of unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- for the frosting:
- 2.5 ounces (5 tablespoons) unsalted European-style butter
- 2 ounces (¼ cup packed) brown sugar, preferably light brown
- 2 ounces (generous ¼ cup) granulated sugar
- ¼ cup heavy cream
- ⅛ teaspoon fine sea salt
- ½ teaspoon vanilla extract
- 3.5 ounces (about 1 cup) sweetened flaked coconut
- 2 ounces (about ½ cup) chopped pecans
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