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Oatmeal Stout Cake with Chewy Oat Topping and Orange-Date Ice Cream

From Regan Daley, In the Sweet Kitchen

Serves: 10


  • 1 c. old-fashioned oats
  • 1.25 c. oatmeal stout or other dark stout bear, such as Guinness
  • 1/2 c. unsalted butter, at room temperature
  • 1 c. packed dark brown sugar
  • 1 c. sugar
  • 2 large eggs, at room temperature
  • 1/2 tsp. vanilla
  • 1 tsp. finely grated orange zest
  • 1.5 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • Chewy Oat Topping:
    • 1/4 c. unsalted butter, at room temperature
    • 1/2 c. packed light brown sugar
    • 1/4 c. sweetened condensed milk
    • 1/2 c. old-fashioned oats
    • 1/2 c. lightly toasted pecans or walnuts, coarsely chopped
  • Orange-Date Ice Cream:


  1. Two hours before putting cake in oven, combine oatmeal and stout in a small bowl; cover and chill.
  2. Preheat oven to 350F. Grease a 9-inch springform or other 9-inch round cake pan with 3-inch-high sides. Line the bottom with parchment. Lightly grease the paper.
  3. In large mixing bowl, cream the butter and sugars untill well combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla and orange zest.
  4. Drain the chilled oat mixture, reserving the stout. In a separate bowl, sift the flour, baking soda, salt, cinnamon and nutmeg. Add the flour mixture to the creamed butter mixture in three steps, alternating with the reserved stout. Take care not to overmix. Fold in the oats and scrape the batter into the prepared pan.
  5. Place in center of preheated oven and bake for 55 to 65 minutes, or until the center of the cake springs back when lightly pressed, and a wooden skewer inserted there comes out clean. Cool the cake completely on a rack before topping.
  6. Preheat the broiler. Combine all ingredients for the topping in a small bowl, and scatter over the cooled cake (still in pan). Place pan under broiler and cook, watching closely, until the topping is bubbling and golden. (Be careful not to burn.) Cool the topped cake for at least 10 minutes, then serve warm or at room temperature.


  • Didn't make the ice cream, but a good vanilla ice cream goes great with this cake.

Keywords: American, Dessert, Cake.