Coconut topped oatmeal cake (ore)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Boiling water |
| 2 | cups | Quick rolled oats |
| 3 | cups | Flour |
| 1 | teaspoon | Soda |
| 7 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 2 | teaspoons | Cinnamon |
| 1 | cup | Butter |
| 2 | cups | Granulated sugar |
| 2 | cups | Brown sugar |
| 4 | Eggs | |
| ½ | cup | Butter |
| ½ | cup | Heavy cream |
| 2 | teaspoons | Vanilla |
| 1 | cup | Brown sugar |
| 2⅔ | cup | Coconut |
Directions
CAKE
TOPPING
Preheat oven to 350 degrees.
Cake: Pour boiling water over oats and allow to stand. Sift flour1 soda, baking powder, salt and cinnamon. Cream butter and sugars until light and fluffy. Beat in eggs. Alternate flour mixture and cooled oats, mixing well.
Pour into greased and floured cake pan. Bake until cake springs back and toothpick comes out clean.
Topping: Place all ingredients in a heavy saucepan and heat, stirring, to boiling, Pour evenly over cake and broil until toasted.
Source: Barbara Williams, Coasting & Cooking Bk #4 -- Washington & Oregon, 1997. ISBN:0-9609950-2-1
Typed and MC_Busted for you by Brenda Adams <adamsfmle@...> Recipe by: Midtown Cafe, Cannon Beach, Oregon