HADIS AFSHARI
NGREDIENT
PRODUCTS
2 teaspoons Pure Vanilla Extract, 4 Oz. (for cake)
3/4 cup old fashioned rolled oats (for topping)
all-purpose flour (1/3 cup for topping, 1-1/2 cup for cake)
1/3 cup firmly packed light brown sugar (for topping)
1/4 cup chopped pecans (for topping)
1/2 teaspoon ground cinnamon (for topping)
salt (1/4 teaspoon for topping, 1/2 teaspoon for cake)
butter, softened (5 tablespoons for topping, 3 tablespoons for cake)
3/4 teaspoon baking powder (for cake)
1 egg (for cake)
1/2 cup granulated sugar (for cake)
5 tablespoons milk (for cake)
1/4 teaspoon baking soda (for cake)
6 oz. cream cheese, softened (for cake)
1 egg yolk (for cake)
confectioners' sugar (for garnish, optional)
Step 1
Preheat oven to 350°F. Prepare 9 in. round baking pan with vegetable pan spray.
Step 2
Combine 3/4 cup oats, 1/3 cup flour, 1/3 cup light brown sugar, 1/4 cup pecans, 1/2 tsp. cinnamon and 1/4 tsp. salt in a medium bowl. Using a pastry blender, cut in 5 tbsp. butter until well-blended.
Step 3
For cake: in small bowl, combine 1-1/2 cups flour, 3/4 tsp. baking powder, 1/2 tsp. salt and 1/4 tsp. baking soda. In large bowl, beat 6 oz. cream cheese, 3 tbsp. butter and 1/2 cup sugar with electric mixer until creamy. Add 1 egg, 1 egg yolk, 5 tbsp milk and 2 tsp. vanilla; beat until smooth. Add flour mixture to cream cheese mixture; beat at low speed just until combined (batter will be thick). Spread mixture in prepared pan and sprinkle with topping.
Step 4
Bake 35-40 minutes or until toothpick inserted in center of cake comes out clean. Sprinkle with confectioners’ sugar, if using. Serve warm.
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