Oat Cake with Coconut-Nut Topping

recipe

Yield:

8 servings (serving size: 1 wedge).

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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

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.

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.

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.

July 1995
My Notes

Only you will be able to view, print, and edit this note.

Add Note