This cake is tender and extra moist with a praline like topping. You can not taste the oatmeal in it, but you can feel virtuous about the extra fiber in your diet. Plus, the presence of oatmeal means you can have dessert for breakfast.
Oatmeal cake with Brown Sugar topping
- 1 1/4 cups boiling water
- 1 cup unprepared quick cooking oatmeal
- 1 stick butter or margarine
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
Oatmeal Cake Topping
- 5 tablespoons softened butter
- 3/4 cup packed brown sugar
- 3 tablespoons milk
- 3/4 cup chopped walnuts or pecans
- 3/4 cup flaked coconut
· In a small pot boil water and add the quick cooking oatmeal. Stir, remove from heat and let sit for 30 minutes.
· Step 2
Preheat oven to 350 degrees. In a large bowl beat butter until fluffy, add sugars and beat until combined. Add in vanilla and eggs. Beat until well blended. Mix in cooled oatmeal.
· Step 3
In another bowl combing flour, baking powder & soda, cinnamon and salt. Stir to combine.
Mix flour mixture into egg/sugar mixture, until thoroughly combined.
Pour oatmeal cake mixture into a greased & floured 13x9 baking pan. Spread the batter out evenly and bake 30-35 minutes or until a toothpick inserted into center comes out clean. Let Cool.
· Step 4
While cake is cooling. Make the topping. 5 tablespoons butter, 3/4 cup brown sugar, 3 tablespoons milk, 3/4 cup chopped walnuts or pecans, and 3/4 cup flaked coconut.
In small saucepan combine all Oatmeal Cake topping ingredients. Cook over low heat, stirring constantly until butter is melted and all ingredients are combined.
Top cake with prepared topping, smooth topping over cake, evenly.
Broil cake topping on low broil until topping is nice and bubbly. 2-8 minutes. Check topping every minute or so, it can burn quickly. Cool down and enjoy.