Oat cake with coconut-nut topping
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 2 | teaspoons | All-purpose flour |
| ⅓ | cup | 1% low-fat milk |
| ¼ | cup | Regular oats |
| ¾ | cup | All-purpose flour |
| 1 | teaspoon | Baking powder |
| ½ | teaspoon | Ground cinnamon |
| ¼ | teaspoon | Salt |
| ½ | cup | Sugar |
| 2 | tablespoons | Margarine, softened |
| ⅓ | cup | Applesauce |
| 1 | teaspoon | Vanilla extract |
| 1 | Egg | |
| ⅓ | cup | Firmly packed dark brown sugar |
| ¼ | cup | Evaporated skimmed milk |
| 1 | tablespoon | Margarine |
| ¼ | cup | Regular oats |
| 3 | tablespoons | Finely chopped walnuts |
| ¼ | cup | Shredded sweetened coconut |
Directions
Coat an 8-inch round cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.
Bring 1% low-fat milk to a simmer in a small saucepan; stir in ¼ cup oats. Bring mixture to a boil, and remove from heat. Spoon mixture into a small bowl; let cool. Combine ¾ cup flour, baking powder, cinnamon, and salt in a small bowl; set aside. Combine ½ cup granulated sugar and 2 tablespoons softened margarine in a large bowl; beat at medium speed of a mixer until blended. Add applesauce, vanilla, and egg; beat until blended.
Add flour mixture and oatmeal mixture; beat until well-blended. Pour batter into prepared pan. Bake at 350 degrees for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; set aside on a wire rack.
Combine the brown sugar, evaporated milk, and 1 tablespoon margarine in a small saucepan; bring to a boil over medium heat, and cook 30 seconds. Stir in ¼ cup oats, walnuts, and coconut; cook 30 seconds. Spread over cake; broil 2 minutes or until lightly browned. Let cool. Yield: 8 servings (serving size: 1 wedge).
Per serving: 217 Calories; 7g Fat (27% calories from fat); 5g Protein; 35g Carbohydrate; 23mg Cholesterol; 184mg Sodium Recipe by: Cooking Light, Jul/Aug 1995, page 76 Posted to MC-Recipe Digest V1 #418 by igor@... on Jan 28, 1997.