1/2 C. butter, cut into pieces
1 1/4 C. boiling water
1 1/3 C. all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
2 large eggs
1 C. firmly packed brown sugar
3/4 C. sugar
Brown Sugar-Pecan (or Walnut) Topping:
1 C. firmly packed brown sugar
1 C. chopped pecans (or walnuts)
1 C. sweetened flaked coconut
1/2 C. butter, softened
1/3 C. milk
Beat topping ingredients at medium speed until well combined; set aside.
Preheat oven to 350 degrees. Place oats and butter in the bowl of an electric mixer. Pour boiling water over oat mixture; cover and let stand 20 min.
Stir together flour, baking soda, cinnamon, and nutmeg.
Add eggs, one at a time, to oat mixture, beating at medium speed just until blended. Gradually add flour mixture, beating just until blended. Pour batter into a greased and floured 9 X 13 in. baking dish.
Bake 26-30 min. or until a toothpick inserted in the center comes out clean (cake will begin to pull away from sides of pan). Remove cake from oven and change oven setting to broil.
Spoon Brown Sugar-Pecan Topping onto warm cake. Gently spread topping over cake using the back of a spoon.
Broil cake 3 in. from heat 3-5 min. or until sugar is bubbly and lightly browned. Let cake cool completely (3-4 hrs.).
While the aroma is likely to tempt you to partake before the cake cools completely, it is so much better after the topping has soaked into the cake. So try to resist until it has cooled.
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