This easy cake is nutty and dense with the most incredible texture (achieved by the coconut sugar and oat flour). Honestly, I couldn’t stop eating it. It’s delicious on it’s own, but I made a quick caramel sauce to drizzle on top.
Pecan Oat Cake
Makes one 9-inch cake
2 Tbsp Butter, softened
3 Tbsp Brown Sugar
1 cup Pecans, chopped fine
4 Tbsp Butter, salted
2/3 cup Coconut Sugar
1 cup Oat Flour (made by processing oatmeal until fine)
4 Eggs, beaten
Warm Caramel Sauce, if desired (recipe follows)
Preheat the oven to 350° F.
Spread the 2 tablespoons of softened butter on the bottom and sides of your cake pan.
Coat the pan with the brown sugar and pecans.
Beat the butter and sugar until creamy.
Add in the oat flour and eggs until combined.
Scrape the batter into the prepared cake pan.
Bake 20 to 25 minutes, until the cake is golden brown and springy on top and barely beginning to shrink from the sides of the pan.
Cool the cake in the pan on a rack for 5 minutes.
Unmold the cake onto a cake platter (nut side up) and allow to cool.
Sift a little powdered sugar on top.
Serve with warm caramel sauce, if desired.
1 stick of Butter, salted
¾ cup Brown Sugar
½ cup Heavy Whipping Cream
In a small saucepan melt the butter over medium low heat.
Add the brown sugar and heavy cream together, whisking vigorously to combine.
Bring to a boil and reduce to a low simmer.
Stir continuously until the sugar is melted and no longer granular (about 3 minutes).
Allow to cool until just warm, before serving.
Caramel will thicken as it cools.
Store in refrigerator and warm slightly