Ingredients: |
Ingredients: For the Cake:
1¼ cups boiling water
1 cup old-fashioned oats
½ cup salted butter
1⅓ cups unbleached all-purpose flour
½ teaspoon kosher salt
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 teaspoon baking soda
2 eggs, room temperature
1 cup granulated sugar
1 cup light brown sugar, packed
Nuts and/or raisins, (optional)
Non-stick cooking spray
For the Topping:
½ cup evaporated milk
½ cup salted butter, softened
¼ cup light brown sugar, packed
1 cup shredded coconut
¼ cup chopped pecans
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Directions: |
Directions:1). For the cake, preheat the oven to 350 degrees. Spray a 9- by 13-inch baking pan with non-stick cooking spray. In a large bowl, pour the boiling water over the oats and butter. Let stand for 20 minutes. Sift together the flour, salt, nutmeg, cinnamon and baking soda and set aside.
2). In the bowl or an electric mixer fitted with the paddle attachment, mix the eggs, sugar, and brown sugar on medium speed until well combined, about 2 minutes. Stir in the oat and butter mixture. With the mixer on low, gradually add the flour in 3 batches, mixing only until just combined after each addition. Stir in the nuts and raisins if using. Pour the batter into the prepared pan. Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean.
3). For the topping, combine all the ingredients except the pecans in an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Stir in the pecans. Add the topping while the cake is warm. This cake is especially good served warm. |
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