Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | 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 \N | 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 |
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.