Oatmeal Stout Cake with Apples & Whiskey Cream
Makes 1 loaf
The whiskey is optional, as is the cream. The cake is wonderful with and without ‘em.
1 cup oats
11/2 cups oatmeal stout or other dark stout beer
1½ cups flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup neutral oil
1 cup brown sugar
3/4 cup sugar
½ teaspoon vanilla extract
2 apples, peeled, cored, and cut into ¼-inch dice
1 cup heavy (whipping) cream
1-2 tablespoons whisky
2 tablespoons powdered sugar, plus more for dusting
Put the oats in a bowl and pour the stout over. Set aside for 1-2 hours, until the oats have absorbed much of the beer.
When you’re ready to bake, preheat the oven to 350°F. Oil a loaf pan and cover the bottom with parchment.
Combine the flour, baking soda, salt, cinnamon, and nutmeg in a small bowl. In a medium bowl, beat the oil, sugars, and eggs together until well-combined and slightly creamy. Add the vanilla extract and stir.
Add 1/3 of the dry ingredients and mix in. Add ½ of the oatmeal-stout mixture and combine. Repeat, ending with the dry ingredients. Fold in the apples.
Scrape the batter into the prepared loaf pan. Bake for 50 minutes, until a tester comes out clean.
Cool in the pan for 10 minutes, then invert onto a plate or rack. Dust the loaf with powdered sugar.
Make the whisky whipped cream by beating the cream, whiskey, and powdered sugar together until lifting up the beaters leaves a soft peak. Taste, adding more whisky or sugar as desired.
Cut the loaf into thick slices. Dust with more powdered sugar and top with the cream.