- For the Cake:
1 1/4 cups boiling water
- 1 cup rolled oats
- 1 cup packed brown sugar
- 1 cup sugar
- 1 cup butter, melted
- 2 eggs
- 1 1/3 cups all-purpose flour
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- For the Topping:
- 1/2 cup packed brown sugar
- 1/2 cup walnut halves
- 1/2 cup freshly grated or canned coconut
- 1/2 cup butter, melted
- 1/2 teaspoon ground cinnamon
FOR THE CAKE:
Preheat the oven to 350 degrees F.
Butter a 9-inch springform cake pan and line with parchment paper.
In a bowl, pour the boiling water over the oats and stir. In another bowl, combine both sugars and the melted butter. Beat in the eggs, one at a time, beating well after each addition. Stir in the oat mixture until all is well blended. Sift together the flour, cinnamon, baking powder and salt and add to the oat mixture. Stir until blended.
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour, or until a skewer inserted in the center comes out clean. Cool in the pan on a wire rack for at least 10 minutes before removing the sides of the pan.
FOR THE TOPPING:
In a bowl, combine the sugar, walnuts, coconut, butter and cinnamon and spread over the top of the cake. Place under a preheated broiler, about 4 inches from the heat, for 4-5 minutes, or until the topping is golden and bubbling. Serve warm or at room temperature.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
399 calories; 23g total fat; 92mg cholesterol; 160mg sodium; 44g carbohydrates; 2g fiber; 5g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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