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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 10 |
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Complicated, spicy, orange-y grown-up flavor with a faint hint of beer. This is a great dessert for a beer sampling dinner. The recipe is from In the Sweet Kitchen. Ingredients:
1 cup rolled oats |
1 1/4 cups oatmeal stout beer or 1 1/4 cups other stout beer |
1/2 cup butter, room temperature |
1 cup packed brown sugar |
1 cup granulated sugar |
2 large eggs |
1/2 teaspoon vanilla extract |
1 teaspoon finely grated orange zest |
1 1/2 cups flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon freshly grated nutmeg |
4 tablespoons butter, softened |
1/2 cup packed brown sugar |
1/4 cup sweetened condensed milk |
1/2 cup rolled oats |
1/2 cup lightly toasted pecans or 1/2 cup walnuts |
Directions:
1. Preheat tohe oven to 350 degrees and line the bottom of a springform pan with waxed paper, then grease the paper and the sides of the pan.
2. Cover the oatmeal with the stout and let soak 30 minutes or longer.
3. Beat the butter and sugars until fluffy; beat in the eggs, vanilla and orange zest and mix well.
4. Combine the flour, baking soda, salt, cinnamon and nutmeg.
5. Drain the stout from the oats and reserve.
6. Add the flour mixture to the butter mixture alternately with the drained stout, beginning and ending with the flour mixture.
7. Stir in the oats then spoon the batter into the prepared pan and bake 50-55 minutes; let cool.
8. Combine the topping ingredients and spread on cooled cake; broil until browns, watching carefully, as the sugar burns quickly.
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