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Oatmeal Raisin Coffee Cake Squares

  • Makes: 24  
  • Freezes: Excellent 
  • Preparation Time: 10 minutes 
  • Baking Time: 25 – 30 minutes 

Ingredients

Cake:

3/4 cup175 ml Robin Hood® All Purpose Flour

3/4 cup 175 ml Robin Hood Cake & Pastry Flour

2 1/2 tsp 12 ml baking powder

2 tsp 10 ml ground cinnamon

1 can 300 ml Eagle Brand® Regular or Low Fat Sweetened Condensed Milk (or Eagle Brand Dulce de Leche Caramel Flavoured Sauce)

2 large eggs, beaten

2 tsp 10 ml pure vanilla extract

3/4 cup 175 ml salted butter, softened to room temperature

1/3 cup 75 ml Demerara or brown sugar, packed

1/4 cup 50 ml granulated sugar

1 1/2 cups 375 ml Robin Hood Quick Oats

1 cup 250 ml golden raisins

Topping:

1/3 cup75 ml Robin Hood Quick Oats

1/3 cup 75 ml Demerara or brown sugar, packed

3 tbsp 45 ml salted butter, softened

1/4 tsp 1 ml ground cinnamon

Directions

  1 Dry Mix: Sift together both flours, baking powder and cinnamon.

  2 Wet Mix: In a separate bowl, combine sweetened condensed milk or caramel flavoured sauce, eggs and vanilla.

  3 In a stand mixer on high speed, beat butter with Demerara (or brown) and granulated sugars until light and fluffy. Reduce speed to lowest setting. Add a third of Dry Mix into batter, beating just until blended. Add a third of Wet Mix, beating just until blended. Repeat cycle of Dry Mix/Wet Mix twice, scraping down the sides if necessary. Add oats and raisins, mixing just until combined (batter will be very thick). Spread into sprayed 9 x 13-inch (23 x 33 cm) pan.

  4 Topping: Rub all Topping ingredients together with your fingertips and sprinkle over batter.

  5 Bake until toothpick inserted in center (choose a spot where there is no topping) comes out clean, about 25-30 minutes. Be careful not to over-bake. Cool in pan on wire rack and cut into squares.

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