Birthday 2008

Happy Birthday to me again!  This is a quiet day, no big celebrations planned.  Unlike last year when I celebrated for the entire month, a day is good this year.

So far I had a chiropractor appointment, tried to participate in a teleforum about email etiquette (no leader ever came on) and baked my cake.  I had a nice late breakfast of Greek yogurt with fresh strawberries and honey.  So perfect. 

Since I knew I had time to make a cake today, I browsed through cookbooks looking for the one that jumped out.  Last year it was chocolate and it was good, but nothing jumped out in the way of chocolate.  Strange.  I did keep coming back to one though - Lazy-Daisy Oatmeal Cake with Broiled Coconut-Pecan Icing. This is from one of my favorite cookbooks.  It's all made and ready to be eaten, I will wait until after Jazzercise and dinner and have some with my husband.  Probably.  It's still early!

Lazy-Daisy Oatmeal Cake with Broiled Coconut-Pecan Icing from Classic Home Desserts by Richard Sax

• 1 1/4 cups boiling water
• 1 cup old fashioned or quick cooking oats
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup packed light brown sugar
• 1 teaspoon pure vanilla extract
• 2 large eggs
• 1 1/2 cups sifted all-pupose flour
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon fresh grated nutmeg (a favorite of mine)
• Icing
• 1/4 cup unsalted butter
• 3/4 cup shredded sweetened coconut
• 1/2 cup chopped pecans
• 1/2 cup light brown sugar
• 3 tablespoons light cream or milk

1. Cake: Pour the boiling water over the oats;cover and let stand for about 20 minutes.  Butter and flour a 9-inch square cake pan;set aside.  Preheat the oven to 350 degrees.
2. In a large bowl, cream the butter with an electric mixer on medium-high speed.  Gradually add the white and brown sugars and beat until fluffy.  Blend in the vanilla and eggs.  Beat in the oatmeal mixture.
3. Sift together the flour, baking soda, cinnamon, salt and nutmeg.  Add to the butter mixture and blend well.  Pour the batter into the prepared pan;smooth the top.  (I don't have a 9 inch square pan, used round)
4. Bake just until the cake springs back when pressedl ightly with your fingertip and a toothpick iniserted in the center emerges clean, 45 to 50 minutes.
5.  
6. Icing: While the cake bakes, melt the butter in a small saucepan.  Remove from the heat and stir in the coconut, pecans, brown sugar, and cream or milk until blended. 
7. 
8. When the cake is done, preheat the broiler, with a rack about 4 inches from the heat source.  Very gently spread the topping on the cake.  Broil until bubbly and beginning to turn pale golden, usually about 2 minutes.  Since the timing can vary, watch the cake carefully to avoid burning the topping. 
9. Cool the cake completely on a wire rack.  Cut into squares and serve directly from the pan.
10. 

My cake is ready, I still need some ice cream.  I'd ask my husband to pick it up on the way home, but I'm not sure what I need to complement the cake.  I may end up with some good vanilla, but I'll have to check out the options. 

Now I get to spend the day relaxing, reading, knitting, even perhaps a birthday nap!