Wednesday, April 13, 2011

Oatmeal Cake with Crunchy Topping

This recipe was in Relish magazine, in our local paper, a few months ago. I made it last night and took it to work today to share with friends. It was very well received. It's a wonderfully moist cake and perfect for breakfast.




Cake:


1/2 cup (1 stick) butter


1 cup packed brown sugar


2 eggs


1 teaspoon vanilla extract


1 1/2 cups self-rising flour


1 teaspoon cinnamon


1/4 teaspoon salt


1/2 cup mashed banana


1 cup cooked oatmeal



Topping:


1/4 cup (1/2 stick) butter


1/3 cup evaporated milk


1/2 cup brown sugar


1/2 cup uncooked old-fashioned oats


1/2 cup unsweetened coconut flakes


1/2 cup chopped walnuts


Prep Time - 20 Cook Time - 39 Instructions


1. Preheat oven to 350F. Coat a 9-inch springform pan or a 13 x 9-inch baking dish with cooking spray.


2. To prepare cake, beat butter until fluffy. Add sugar and beat well. Add eggs, one at a time, and vanilla; beat well. Add flour, cinnamon and salt; beat until just combined. Stir in banana and cooked oatmeal.


3. Spread batter in pan. Bake about 35 minutes. Remove cake from oven. Heat broiler.


4. To prepare topping, melt butter in saucepan. Add milk and brown sugar; stir until sugar dissolves. Add oats, coconut and walnuts; stir well. Spread over warm cake. Place under broiler and broil until browned and bubbly, about 4 minutes.




Enjoy!



Peace and blessings,



Lisa

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