When I taught a German cooking class a few days ago at The Curious Kitchen we made this cake. There was enough for all the participants and a tiny piece left for me to sample. Just let me say that little bit was not enough. So, I made the cake today at home. I’m in love. Delicious.

INGREDIENTS
For the Cake:
1 stick Butter
2/3 cup Sugar
2 Eggs
1 tsp pure Vanilla
6 Tbsp whole Milk
1 ¾ cup all-purpose Flour
3 tsp Baking Powder
1/2 tsp Salt

Almond topping:
1/2 cup slivered Almonds
1/3 cup Sugar
4 Tbsp Butter
1 Tbsp Milk

Filling:
2 ½ Tbsp Sugar
2 Tbsp Cornstarch
3 Egg Yolks
1 cup Milk
1/2 tsp pure Almond Extract
3 Egg Whites, stiffly beaten
a pinch of Salt

METHOD
Preheat oven to 375° F.
Butter and sugar a 9″ springform pan.
Cream the butter and sugar together until fluffy.
Add eggs one at a time, beating well after each.
Mix in the vanilla.
Stop your electric mixer and add in the dry ingredients.
Mix on low and pour in the milk.
Stir only enough to blend thoroughly.
Pour into the prepared springform pan.

Topping:
Heat together almonds, sugar, butter and milk or cream until the sugar dissolves.
Sprinkle about half a teaspoon of flour over the top of the cake batter.
Pour the almond mixture evenly over the batter.
Bake for 20 to 25 minutes or until cake tester comes out clean.
Cool cake while preparing filling.

Filling:
Whisk the sugar, cornstarch, egg yolks and milk in a medium saucepan.
Place over the medium low heat setting and stir constantly until the sugar is dissolved, but do not allow it to come to a boil.
Stir in almond extract.
Set aside to cool before folding in the egg whites.
In a medium bowl, beat egg whites, adding the salt, until stiff peaks form.
Fold egg whites into the cool yolk mixture.
Place a piece of wax paper or plastic wrap over the top and chill.

Assembly:
When the cake has cooled, slice in half crossways to make two layers.
Place bottom layer cut side up on cake plate.
Spread with filling.
Top with the second layer with the almond glazed side up.
Refrigerate until time to serve.

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

INGREDIENTS
Topping:
2 Tbsp Butter, softened
3 Tbsp Brown Sugar
1 cup Pecans, chopped fine

For Cake:
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)

METHOD
Preheat the oven to 350° F.
For Topping:
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.
Set aside.

For Cake:
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.
Enjoy!

Caramel Sauce

INGREDIENTS
1 stick of Butter, salted
¾ cup Brown Sugar
½ cup Heavy Whipping Cream

METHOD
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