- Preheat oven to 350°F.
- Lightly coat a 9″ round cake pan with non-stick cooking spray. Set aside.
- Cream 1/2 cup butter and granulated sugar until light and fluffy. Beat in eggs. Combine 2 cups flour, 2 teaspoons cinnamon and baking powder. When well blended, alternately stir into the creamed mixture along with the milk. Scrape into prepared cake pan, smoothing top with a spatula.
- Place oatmeal, brown sugar and remaining butter, flour and cinnamon into a small mixing bowl. Using your finger tips, blend together to make coarse crumbs. Place on top of the batter and gently push down into it.
- Place in preheated oven and bake for approximately 50 minutes or until a cake tester inserted into the center comes out clean and topping is lightly brown and crisp. Remove from oven & place on a wire rack for at least 10 minutes before cutting.
You can substitute ¼ cup of the total quantity of Quick Cooking Irish Oats called for in your recipes with ¼ cup of McCann’s Steel Cut Irish Oats. For example, if the recipe calls for 1 cup of McCann’s Quick Cooking Irish Oats you would use ¾ cup McCann’s Quick Cooking Irish Oats along with ¼ cup of prepared* McCann’s Steel Cut Irish Oats.