Favorite Oatmeal Cake with a Coconut Walnut Topping
Recipe: #10277
August 10, 2013
Categories: Desserts, Cakes, Snacks, Oats, Baby Shower, Birthday, Brunch, Christmas, Cinco de Mayo, Easter, Fathers Day, Game/Sports Day, Mothers Day, Picnic, Potluck, Oven Bake, Kid's Lunches, Flour, more
"The oats and applesauce makes this really moist, this is my favorite oatmeal cake, I hope you like it just as much as my family does!"
Original is 16 servings
Ingredients
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- TOPPING
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Nutritional
- Serving Size: 1 (114 g)
- Calories 373.7
- Total Fat - 17.5 g
- Saturated Fat - 6.2 g
- Cholesterol - 37.7 mg
- Sodium - 205.5 mg
- Total Carbohydrate - 51.6 g
- Dietary Fiber - 2.3 g
- Sugars - 33.9 g
- Protein - 4.8 g
- Calcium - 23.6 mg
- Iron - 1 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Grease a 9x13 inch baking pan.
Step 2
Preheat oven to 350 degrees.
Step 3
In a small heat-proof bowl combine the oats and boiling water. Allow to stand for 20-22 minutes.
Step 4
Meanwhile in a medium bowl combine, flour, cinnamon, baking soda and salt.
Step 5
In a large bowl combine the soft shortening with white and brown sugar; beat with an electric mixer until combined. Beat in eggs and applesauce. Beat in the oatmeal mixture. Then add in the dry flour mixture beating on low speed until just combined.
Step 6
Transfer the batter to the pan, then spread out evenly.
Step 7
Bake for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
Step 8
For topping (MAKE THIS WHILE CAKE IS IN THE OVEN, you need to add it over a hot cake): in a small saucepan combine the coconut, 2/3 cup brown sugar, butter and milk or cream; cook and stir until at a medium boil. Remove from heat, stir in chopped walnuts. Spoon topping over hot cake.
Step 9
Cool completely then slice into 16 pieces and serve.
Tips
- A 9x13 inch pan
1 Reviews
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