keljonma
Epicurean Goddess
Oatmeal Spice Cake with Broiled Coconut Topping Cake:
1 1/2 cups flour
1 cup quick oats
1 cup packed brown sugar
1/2 cup sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup butter, softened
1 cup water
2 eggs (1 /2 to 2 /3 cup)
2 Tb dark molasses
Heat oven to 350F. Butter and flour a 13-by-9-by-2-inch baking pan; set aside.
Measure all ingredients except topping, and put into large mixer bowl. Blend 1 /2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into prepared pan.
Bake on middle rack of oven for 35 to 40 minutes, or until pick inserted in center comes out clean. Cool slightly. About 10 minutes. Spread topping over cake.
Set oven control to Broil. Place cake 3 inches from heat. Broil about 2 to 3 minutes, until golden brown.
Coconut Topping:
1/4 cup butter, melted
2/3 cup packed brown sugar
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts or pecans
3 Tb light cream
Mix ingredients thoroughly in bowl.
1 1/2 cups flour
1 cup quick oats
1 cup packed brown sugar
1/2 cup sugar
1 1/2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 tsp nutmeg
1/2 cup butter, softened
1 cup water
2 eggs (1 /2 to 2 /3 cup)
2 Tb dark molasses
Heat oven to 350F. Butter and flour a 13-by-9-by-2-inch baking pan; set aside.
Measure all ingredients except topping, and put into large mixer bowl. Blend 1 /2 minute on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into prepared pan.
Bake on middle rack of oven for 35 to 40 minutes, or until pick inserted in center comes out clean. Cool slightly. About 10 minutes. Spread topping over cake.
Set oven control to Broil. Place cake 3 inches from heat. Broil about 2 to 3 minutes, until golden brown.
Coconut Topping:
1/4 cup butter, melted
2/3 cup packed brown sugar
1/2 cup flaked or shredded coconut
1/2 cup chopped walnuts or pecans
3 Tb light cream
Mix ingredients thoroughly in bowl.
