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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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A broiled topping of sugar, coconut, and walnuts makes for a unique and delicious snacking cake. To caramelize the topping evenly, place the cake on the second rack from the top of the oven when broiling. Ingredients:
2 tablespoons butter, softened |
2/3 cup granulated sugar |
1 teaspoon vanilla extract |
2 large eggs |
1 cup all-purpose flour |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1/2 cup low-fat buttermilk |
cooking spray |
2/3 cup low-fat buttermilk |
1/2 cup packed brown sugar |
2 teaspoons butter |
1/2 teaspoon ground cinnamon |
2/3 cup regular oats |
1/4 cup shredded sweetened coconut |
3 tablespoons coarsely chopped walnuts |
Directions:
1. Preheat oven to 350°.
2. To prepare cake, beat 2 tablespoons butter, granulated sugar, and vanilla in a large bowl with a mixer at medium speed until well-blended. Add eggs, 1 at a time, beating well after each addition. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, and salt in a medium bowl, stirring well with a whisk. Add the flour mixture to the sugar mixture alternately with 1/2 cup buttermilk, beginning and ending with flour mixture; beat well after each addition. Pour the batter into an 8-inch square cake pan coated with cooking spray. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack.
3. Preheat broiler.
4. To prepare topping, combine 2/3 cup buttermilk and next 3 ingredients (2/3 cup buttermilk through cinnamon) in a small saucepan over medium heat. Bring to a boil. Stir in oats; cook 1 minute. Remove from heat; stir in the coconut and walnuts. Spread the topping over cake. Broil for 2 minutes or until lightly browned.
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