Friday, February 11, 2011

Milo Cake with Oats Topping

 Above: I removed the pan from the oven as soon as the edge of the cake leaves the pan, around twenty five minutes.
 Another not-too-tall cake!
 Above: the first slice when it was cool enough!
Above: the last slice at the office two days later!  
Nope, I did not eat the whole cake by myself! 
Only half! LOL
Ingredients for the Cake (Recipe adapted from The Cake Keeper book)
1½ cups all purpose flour
2 tbsp Milo granules1½ tsp baking powder
½ tsp salt
115gm unsalted butter, softened
3/4 cup packed organic molasses sugar
1 egg
1 egg yolk
1½ tsp vanilla extract
1 cup milk

Ingredients for the topping:
1 cup rolled oats
2 tbsp organic molasses sugar
2 tbsp all purpose flour
1 tbsp butter, softened

Preheat the oven to 350F. Grease a 9inch round springform pan.

Rub the oats, molasses sugar, flour and butter in a medium mixing bowl with your fingers until it resembles large crumbs. Refrigerate until ready to use.

Mix together the flour, milo granules, baking powder and salt in a medium mixing bowl.
In a large mixing bowl, cream the butter and molasses sugar with an electric mixer on medium-high speed until fluffy, about 3 minutes, scraping down the sides of the bowl as necessary. With the mixer on low speed, add the egg, egg yolk and vanilla.

With the mixer on low speed, add a third of the flour mixture and then half the milk, scraping down the bowl after each addition. Repeat, alternating the flour and milk, ending with the flour.

Scrape the batter into the prepared pan and smoothen top with a spatula. Scatter the topping evenly over the cake batter.

Bake the cake until golden and a toothpick inserted in the centre comes out clean, 55 to 60 minutes. Let the cake cool in the pan on a wire rack for 5 minutes.

This cake lasted two days!

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