Normally I wouldn’t be so thrilled about February, but it seems like January was SO. LONG. It didn’t help that I was sick most of the month (yes, month), and was mostly confined to the couch. Despite that, I did manage to keep baking! There are four people with birthdays in the span of two weeks in January, so I had to keep up 😊 Unfortunately between that and being crazy busy at work, I haven’t kept up with blogging like I’d like.
My first bake was pineapple upside down cake for my sister’s birthday. My grandma makes it for every birthday, and I SHOULD have called her for the recipe instead of just finding one online. It turned out….alright. Not as good as hers, and not good enough that I’d recommend the recipe. Despite making some changes I read in the comments, the cake was still more dense than I would’ve liked. I’m not going to share the recipe here, but if you’re wondering, it was from Betty Crocker.
The next was an oatmeal raisin cookie cake, which Eric requested for his birthday. This one turned out great and I highly recommend it if you love oatmeal cookies! You could probably make it with chocolate chips instead of raisins if that’s your thing. It’s basically a giant cookie with a cookie texture, but thick like a cake. I topped it with a little cream cheese frosting and we ate it with vanilla ice cream for the ultimate cookie/cake/sundae hybrid.
Yield: One 9-inch cake
3/4 cup butter
3/4 cup light brown sugar
1/4 cup sugar
2 tsp vanilla extract
2 tsp cinnamon
1 3/4 cup flour
2 tsp cornstarch
1 tsp baking soda
1 1/2 cups Old Fashioned Oats
1 cup raisins
Cream butter and sugars together until light and fluffy, about 3-4 minutes.
Mix in egg and vanilla extract.
Add cinnamon, flour, cornstarch and baking soda to a medium sized bowl and combine.
With the mixer on low speed, add flour mixture to butter and sugar mixture.
Stir in old fashioned oats and raisins. Dough will be thick.
Chill for at least 30 minutes or overnight (recommended).
When ready to bake, preheat oven to 350 degrees.
Place parchment paper into the bottom of your cake pan to help the cookie not stick.
Spread the dough out into the cake pan. Bake for 22-25 minutes or until the edges are slightly golden. The center may not look completely cooked, but it is.
Remove from oven and allow to cool completely in the cake pan. Be careful of removing the cookie cake from the pan too soon. If it hasn’t cooled enough, the center will be very soft and easily breakable. Let cool for at least an hour before removing.
The recipe from Life, Love & Sugar includes a cinnamon maple icing, but I thought that might be a little TOO sweet. Eric and I both love cream cheese frosting so I used this easy recipe from Genius Kitchen
for the icing.
Yield: About 2 2/3 cups
1 (8 ounce) package cream cheese, softened
1⁄4 cup butter, softened
3 cups confectioners’ sugar
1 teaspoon vanilla
Beat cream cheese and butter in large mixer bowl at high speed until fluffy, about 1 minute.
Beat in Confectioner’s sugar, 1 cup at a time (using more or less sugar depending on preferred consistency) , then continue beating until smooth.
Beat in vanilla.
Chill bowl of frosting in refrigerator, stirring often, until good spreading consistency.
Let me know if you try this one out, and follow along on Instagram at @beginnerbakes
for more recipes and inspiration!