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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 12 |
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from Ingredients:
1/4 cup margarine or 1/4 cup butter |
2 tablespoons half-and-half, light cream or 2 tablespoons milk |
1/2 cup packed brown sugar |
3/4 cup chopped pecans or 3/4 cup walnuts |
1/3 cup flaked coconut |
1/2 cup butter |
2 eggs |
1 1/4 cups boiling water |
1 cup rolled oats |
2 cups all-purpose flour |
2 teaspoons baking powder |
3/4 teaspoon ground cinnamon |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1/4 teaspoon ground nutmeg |
3/4 cup granulated sugar |
1/2 cup packed brown sugar |
1 teaspoon vanilla |
Directions:
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 9-inch springform pan; set pan aside. In small bowl pour boiling water over oats. Stir until combined; let stand 20 minutes. In medium bowl stir together flour, baking powder, cinnamon, baking soda, salt, and nutmeg; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla; beat until well combined. Add eggs 1 at a time, beating well after each addition. Alternately add flour mixture and oatmeal mixture to butter mixture, beating on low speed after each addition just until combined. Pour batter into prepared pan.
3. Bake for 40 to 45 minutes or until a wooden toothpick inserted near center comes out clean. Cool cake in pan on a wire rack for 20 minutes. Remove sides of pan; cool on wire rack at least 1 hour more.
4. Transfer cake to a baking sheet.
5. In a medium saucepan combine margarine or butter and half-and-half, light cream, or milk. Cook and stir until margarine or butter melts. Add packed brown sugar; stir until sugar dissolves. Remove from heat.
6. Stir in chopped pecans or walnuts and flaked coconut. Spread over warm cake (in metal pan). Broil about 4 inches from heat for 2 to 3 minutes or until topping is bubbly and golden.
7. Cool on a wire rack before serving.
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