Page 20 - Baking
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OATMEAL CAKE WITH
BROILED NUT TOPPING
MAKES 12 TO 16 SERVINGS
1 cup quick-cooking oats 1. Preheat oven to 350°. Spray a 13x9-inch baking dish with baking spray with
1¼ cups boiling water flour.
½ cup unsalted butter, soft ened
½ cup granulated sugar 2. Place oats in a small bowl, and cover with 1¼ cups boiling water. Let stand
½ cup firmly packed light brown for 20 minutes.
sugar
½ cup firmly packed dark brown 3. In a large bowl, beat butter and sugars with a mixer at medium speed until
sugar fluff y, 3 to 4 minutes, stopping to scrape sides of bowl. Beat in oats, eggs,
2 large eggs and vanilla.
1 teaspoon vanilla extract
1½ cups all-purpose flour 4. In a medium bowl, whisk together flour, baking soda, cinnamon, salt, and
1 teaspoon baking soda mace. With mixer on low speed, gradually add flour mixture to butter
¾ teaspoon ground cinnamon mixture, beating until well combined. Spread mixture into prepared pan,
½ teaspoon kosher salt smoothing top with an off set spatula.
½ teaspoon ground mace
Broiled Nut Topping 5. Bake until edges are browned and a wooden pick inserted in center comes
(recipe follows) out clean, 25 to 30 minutes. Increase oven temperature to broil. Spread
Broiled Nut Topping onto warm cake. Broil until lightly browned, about
1 minute. Let cool completely.
BROILED NUT TOPPING
Makes about 3 cups
2 cups sweetened flaked coconut
1 cup firmly packed light brown sugar
1 cup chopped walnuts
½ cup chopped pecans
½ cup unsalted butter, melted
¼ cup evaporated milk
½ teaspoon vanilla extract
1. In a large bowl, stir together coconut, brown sugar, walnuts, and pecans.
2. In a medium bowl, stir together melted butter, evaporated milk, and
vanilla. Pour butter mixture over coconut mixture, and stir to combine.
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