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Oat Cake with Coconut-Nut Topping

Yield 8 servings (serving size: 1 wedge).

Ingredients

  • Vegetable cooking spray
  • 2 teaspoons all-purpose flour
  • 1/3 cup 1% low-fat milk
  • 1/4 cup regular oats
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 2 tablespoons margarine, softened
  • 1/3 cup applesauce
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/3 cup firmly packed dark brown sugar
  • 1/4 cup evaporated skimmed milk
  • 1 tablespoon margarine
  • 1/4 cup regular oats
  • 3 tablespoons finely chopped walnuts
  • 1/4 cup shredded sweetened coconut

Nutrition Information

  • calories 245
  • caloriesfromfat 26 %
  • fat 8.2 g
  • satfat 2.1 g
  • monofat 2.7 g
  • polyfat 2.7 g
  • protein 4.7 g
  • carbohydrate 38.9 g
  • fiber 1.4 g
  • cholesterol 28 mg
  • iron 1.4 mg
  • sodium 158 mg
  • calcium 91 mg

How to Make It

  1. Coat an 8-inch round cake pan with cooking spray; dust with 2 teaspoons flour, and set aside.

  2. Bring 1% low-fat milk to a simmer in a small saucepan; stir in 1/4 cup oats. Bring mixture to a boil, and remove from heat. Spoon mixture into a small bowl; let cool.

  3. Combine 3/4 cup flour, baking powder, cinnamon, and salt in a small bowl; set aside. Combine 1/2 cup granulated sugar and 2 tablespoons softened margarine in a large bowl; beat at medium speed of a mixer until blended. Add applesauce, vanilla, and egg; beat until blended. Add flour mixture and oatmeal mixture; beat until well-blended. Pour batter into prepared pan. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Remove from oven; set aside on a wire rack.

  4. Combine the brown sugar, evaporated milk, and 1 tablespoon margarine in a small saucepan; bring to a boil over medium heat, and cook 30 seconds. Stir in 1/4 cup oats, walnuts, and coconut; cook 30 seconds. Spread over cake; broil 2 minutes or until lightly browned. Let cool.