Oatmeal Spice Cake with Broiled Topping

In about 1956, Baker’s Angel Flake Coconut (General Mills) came up with the idea of ‘cut-up cakes’. My mother always had a love for cake decorating and this idea just added a whole new dimension. The company printed a little booklet with a year’s worth of cut-up cake directions.

The cakes were popular because no special tools or pans were needed. Cakes were baked from your own recipe or from cake mixes, usually in either a 13 x 9″ pan or two 8 or 9″ layers. After the cake was cooled, you followed a pattern given in the recipe booklet and cut the cake as directed with a knife, then put the pieces together to form the desired shape. The cake pieces were then covered with frosting, making it appear as one solid cake.

Most of the designs usually incorporated coconut into the decoration. It looked great and of course we loved it. This was the forerunner to the baking industry developing ‘character’ cake pans in shapes of anything imaginable.

Although this old fashioned oatmeal cake came from that time period, it was not used for one of these cut-up cakes. I just thought it would be nice to include it in this blog since it had that wonderful tasting broiled topping made with the well known ‘Angel Flake‘ coconut. This cake was so good but one minute too long under that broiler could destroy it!

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Oatmeal Spice Cake with Broiled Topping
A dense, moist, classic oatmeal cake that has stood the test of time.
Votes: 2
Rating: 4.5
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Prep Time 20 minutes
Cook Time 38 minutes
Passive Time 10 minutes
Servings
people
Ingredients
cake
Frosting
Prep Time 20 minutes
Cook Time 38 minutes
Passive Time 10 minutes
Servings
people
Ingredients
cake
Frosting
Votes: 2
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. In a small bowl, pour boiling water over oatmeal & margarine; let stand for 10 minutes. Preheat oven to 350 F. Grease a 9 x 9" baking dish. In a large bowl, beat eggs with sugar until fluffy. Add vanilla & oat mixture, blend well. Sift together flour, baking powder, salt, nutmeg & cinnamon. Combine flour mixture to creamed mixture, blending carefully. Pour into prepared baking pan; bake 35 minutes or until tests done. Cool for 10 minutes. Do not remove from pan. For Frosting: Combine all ingredients. Spread evenly over cake. Broil until frosting becomes bubbly. WATCH CAREFULLY! Let cake cool enough for the topping to be absorbed into the cake.

German Poppy Seed Coffee Cake

Today, March 28, was the birth date of my Mother. She passed away in 1978 at the age of sixty. Although 38 years have passed, it seems like it was only yesterday. She was truly an ‘Angel on Earth’, never to be forgotten by her family or by the people who’s lives she touched.

I have so many memories of her wonderful cooking and baking. In her honor today I decided to post a German Poppy Seed Coffee Cake.

Poppy seed has long been a popular ingredient in German and Austrian baked goods. Once again, as in the case of Easter bread, there are a great variety of versions. What always seemed to stick in my memory was that my mother’s poppy seed filling was never dry. It was almost as if the poppy seeds were in a vanilla pudding. If my memory serves me correct, she made it like a jelly roll.

Today I’m trying to re-create that ‘pudding filling’ and use it in a Bundt cake.

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German Poppy Seed Coffee Cake
A tender sour cream coffee cake with a custard-like poppy seed filling.
Votes: 1
Rating: 5
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Prep Time 20 minutes
Cook Time 45-50 minutes
Servings
people
Ingredients
FILLING
CAKE
Prep Time 20 minutes
Cook Time 45-50 minutes
Servings
people
Ingredients
FILLING
CAKE
Votes: 1
Rating: 5
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Rate this recipe!
Instructions
FILLING
  1. In a saucepan, over medium heat, combine pudding powder, sugar, poppy seed & lemon zest with cold milk, stirring constantly until it begins to simmer. Simmer for 5 minutes; remove from heat.
CAKE
  1. Preheat oven to 325 F. Grease a 12-cup Bundt pan. Using a hand held mixer on medium speed, beat sugar, margarine & eggs, scraping bowl occasionally, for 2 minutes. In a bowl, combine flour, baking powder, baking soda, cinnamon, salt & walnuts. Fold into wet ingredients alternately with sour cream. Spread half of the cake batter in Bundt pan, pushing it slightly up the sides of pan. Spoon poppy/pudding mixture over cake batter. Gently spread remaining cake batter on top. Bake for 45-50 minutes or until tests done. Remove from oven, place a wire cooling rack over pan. Invert & remove pan. Serve with a dollop of Greek French Vanilla yogurt if desired or dust with icing sugar.

Orange Bread French Toast with Strawberry Compote

When I was 2 and my older sister was 6, my parents made a move to a farming community in southern Alberta. The farm my parents were able to purchase had been neglected for many years and took strong commitment and perseverance to renew the land and dwellings. The morning after we arrived, we had our first snow storm, which caught us without any coal. Fortunately my father was able to get some for our winter use. Soon after, Dad made a trip back to our old homestead. He drove the tractor pulling the combine all the way to our new farm with only one stopover in a city half way in between, a distance
of 231 km (144 miles).

One of my mother’s brother’s had gone ahead driving a grain truck loaded with what furniture and possessions my folks were trying to move. Along the way, being the truck was not covered, the metal lid flew off Mom’s flour storage container. Another traveler came upon it lying at the side of the road and stopped and hung it on a fence post. When my father making his long journey on the tractor came by and recognized the lid, picked it up and brought it the rest of the way home.

In the spring, my folks had to burn weeds and brush from 8-10′ (2-3 m) high in order to find a suitable area to plant a vegetable garden. ‘Mixed’ farming was truly a necessity as success was totally dependent on ‘Mother Nature’ when it came to grain crops.

Cattle, pigs and chickens all came into the equation, meaning my parents never had any part of the year that could be a bit more relaxed. As a teenager, I never realized what a special privilege growing up as a farmer’s daughter really was. Coming home on the school bus and having to do ‘chores’ seemed so boring as opposed to being able to spend after school hours with your friends. As I look back on those times now, it all comes clear as to how treasured and valuable those life lessons were.

My parents farmed until 1974 when they retired. They have since both passed away leaving my three sisters, one brother and I with many treasured memories.

I remember my mother making this orange bread loaf. I thought it was so unique because it used the fresh orange zest. The flavor was so distinct along with the bread being wonderfully moist. This recipe was one that has remained with me over the years, long after I had left my parents home. One year, on a holiday in Hawaii the restaurant we were at was serving orange loaf made into french toast complimented with a strawberry compote. I brought the idea home with me and used it numerous times over the years in my food service career. This year my husband and I enjoyed it on Valentines Day, but I’m sure you will find it great anytime.

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Orange Bread French Toast with Strawberry Compote
Flavorful orange bread loaf with strawberry compote topping.
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 30 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Orange Bread Loaf
French Toast
Strawberry Compote
Prep Time 30 minutes
Cook Time 60 minutes
Servings
people
Ingredients
Orange Bread Loaf
French Toast
Strawberry Compote
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Orange Bread
  1. Peel oranges thinly and finely chop rind (zest). Boil with sugar and water for 10 minutes; cool Add egg and margarine Combine flour, salt, and baking powder Add flour mixture alternately with milk Pour into buttered 8 x 4 x 3 inch loaf pan Bake at 350 F for about 45 minutes or until bread tests done.
French Toast
  1. In a shallow bowl, beat eggs; whisk in the milk, salt and spices. Soak the slices of orange bread for 30 seconds on each side. Cook on hot greased griddle until golden brown on both sides and cooked through.
Strawberry Compote
  1. Rinse, hull and slice strawberries. Zest and juice lemon. In a small saucepan, whisk together sugar, water and corn starch. Add strawberries, mixing gently while bringing to a simmer for 5 minutes. Remove from heat, cool slightly. Serve with French toast. Top with French Vanilla Yogurt if desired.