Oatmeal Praline Cake

Ingredients and Weight:

• 2 cups all-purpose flour
• 1 cup oats
• 1 cup brown sugar
• 1 cup (2 sticks) unsalted butter, softened
• 4 eggs
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup praline pieces or chopped pecans (can be purchased at supermarkets)
• 1 cup fresh or frozen blueberries (optional, for additional flavor and texture)

Preparation Time:

• Preparation Time: 1 hour 30 minutes (including baking time)
• Cooking Time: 30 minutes

Difficulty Level: Level 3 (Moderate difficulty)

Preparation Method Steps:

1. Preheat the oven to 350°F.
2. In a large bowl, combine the flour, oats, baking powder, baking soda, and salt. Set aside.
3. In a separate bowl, cream the butter and brown sugar until light and fluffy. Add the eggs one by one, mixing well after each addition.
4. Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
5. Stir in the praline pieces or chopped pecans and fresh or frozen blueberries (if using).
6. Pour the mixture into a greased 9-inch round cake pan.
7. Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes before removing from the pan and placing on a wire rack to cool completely.

Nutritional Information: (Per serving, assuming the cake is cut into 8 pieces)

• Calories: 500
• Fat: 28g
• Carbohydrates: 65g
• Protein: 7g

Dish Characteristics:

• This oatmeal praline cake is a unique combination of oats and praline pieces, giving it a crunchy and chewy texture.
• The brown sugar and butter provide a rich and sweet flavor that Americans often enjoy.
• The optional blueberries add a fresh and fruity note to the cake.

User Comments:

1. "This cake was amazing! The combination of oats and praline was unique and delicious."
2. "I added fresh blueberries to the cake, which gave it an extra pop of flavor. Great recipe!"
3. "This cake was so easy to make, and it tasted even better than I expected. Will definitely make again."

Special Precautions and Tips:

• Be sure to use softened butter for creaming with the brown sugar. Hardened butter can make the mixture lumpy.
• Do not overmix the batter, as this can lead to a tough cake.
• If you want to add blueberries, make sure they are fresh or frozen but not thawed, as they will release water when baked.