Cakes and Frostings

Oatmeal Cake with Coconut-Walnut Broiled Topping

Servings

16

Level

Easy

Cake:

  • 2 Tablespoons Challenge Butter
  • 1¼ cups old fashioned rolled oats
  • 1½ cups boiling water
  • ½ cup (1 stick) Challenge Butter, room temperature
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 3 large eggs
  • 1½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon

Topping:

  • 2 Tablespoons Challenge Butter, melted
  • ½ cup brown sugar
  • ¼ cup milk
  • ¾ cup shredded coconut
  • ¾ cup coarsely chopped walnuts

Cake:

  • 1
    Melt 2 Tablespoons butter in 10-inch skillet over medium heat; add oats and toast until golden brown. Add boiling water to oats, and let sit 20 minutes.
  • 2
    Preheat oven to 350°F.
  • 3
    Butter 9x13 inch metal pan.
  • 4
    Whisk together flour, baking soda, salt and cinnamon; set aside.
  • 5
    Cream ½ cup butter and sugars. Beat in eggs one at a time until mixture is light and fluffy. Stir in flour mixture alternately with oatmeal mixture.
  • 6
    Pour batter into prepared pan.
  • 7
    Bake 30 minutes or until center tests done. Remove from oven.

Topping:

  • 1
    Preheat oven to broil.
  • 2
    Combine topping ingredients in a pan over low heat and spread over warm cake.
  • 3
    Place about 5 inches below the heat source and broil until topping is brown and bubbly (about 2 minutes - watch carefully to avoid burning).