Gooey Oatmeal Cake with Biscoff Broiled Icing

I have a confession to make: I don't really like frosting. I'm the weirdo at the party that scrapes the beautiful frosting off her cake and pushes it to the side. I'm not on a diet or anything, I just like my cake to taste like, well, cake. Sometimes frosting is just a little much in my opinion.

My husband thinks I'm insane by the way, but he certainly doesn't complain while eating my discarded frosting when no one's looking!

There is an exception to my dislike of cake toppings: broiled icing. I looooooove it. That burnt sugar crispiness with the melty gooeyness underneath?? Yum. Plus I like things easy, and boy are they ever.

Recently I've been seeing lots of recipes using Biscoff Spread on Pinterest and I was instantly intrigued. Biscoff Spread is a spreadable version of the Belgian cookies that, if you've ever flown on Delta airlines, you've munched away happily on. It's got the consistency of peanut butter, but it vegan, nut free, and has a mild cinnamon-y sweetness that is absolutely delicious.

So what's a girl to do when she discovers a fun new product and has a craving for broiled icing? Combine the two, of course!

I decided that since Biscoff Spread has the consistency of peanut butter, that I could probably use it instead of peanut butter in a favorite recipe. My Oatmeal Cake with Peanut Butter Broiled Icing came instantly to mind. The cake is moist, spicy, but not too sweet. Add that with a gooey, sticky-sweet icing and you've got my idea of heaven. I thought that the recipe couldn't get any better, but man, was I wrong. The Biscoff Spread made the broiled icing taste more complex, more like caramel than any broiled icing I'd had before. It was sweet, but not so much to overpower the oatmeal cake. You definitely won't see me scraping this frosting off anytime soon!

Ladies and Gentlemen, allow me to introduce you to my new favorite recipe:

Oatmeal Cake with Biscoff Broiled Icing

Makes one 8x8 cake with plenty of frosting!

Tips: Don't worry if the broiled icing seems really loose when you first take it off the stove. It should coat the back of a spoon. Once it cools, it will thicken nicely and will be easy to spread onto your cake.

Oatmeal Cake

1 1/4 c	water, boiling
1 c	oatmeal, old fashioned and uncooked
1/2 c	unsalted butter
1 c	granulated sugar
1 c	brown sugar, packed firm
2	eggs
1 tsp	vanilla
1 1/2 c	all-purpose flour
1 tsp	baking soda
1 tsp	cinnamon
1/2 tsp	salt

1. Preheat the oven to 350 degrees. Pour boiling water over oatmeal in a small bowl. Let sit 20 minutes. 

2. Cream together butter and sugars. Add eggs one at a time, beating well after each addition.

3. Add vanilla and oatmeal, beat well. 

4. Add remaining ingredients, and beat well, making sure not to leave any pockets of flour in the batter.

5. Pour batter into a greased 8x8 pan. Bake at 350 degrees for 45-50 minutes. Let cool.

Biscoff Broiled Icing

                    2 c       sugar

                    1 c       milk

                    2 Tbs    Karo Syrup

                    1 Tbs    unsalted butter

                    1 tsp     vanilla

                    1 c        Biscoff Spread

                    a pinch of salt

1. Mix together sugar, milk, Karo syrup in a medium saucepan. Bring to a boil over medium heat, and cook for 3 minutes. 

2. Remove from heat and allow to cool for 10 minutes. 

3. Add butter and Biscoff Spread and mix thoroughly. Allow to cool 
until spreading consistency.

4. Spread over the top of your Oatmeal Cake, and place under a broiler under high heat. Watch  CAREFULLY! Let your topping get bubbly and brown, but don't let it burn. 5. Remove from the broiler, and allow to cool a bit so you don't burn your mouth (if you can)!

Yum. Now pardon me, I'm about to have a quite moment with my piece of cake. 

Have a wonderful day!

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