Recipe courtesy of Gale Gand
Total:
1 hr 10 min
Active:
30 min
Yield:
1 9-inch cake
Level:
Easy

Ingredients

Topping:
Confit of apples:

Directions

Topping:

Preheat oven to 350 degrees F, and lightly butter a 9-inch round cake pan.

Place oats in a bowl. Add boiling water and let stand 20 minutes. Cream butter and sugars, then add eggs and vanilla and stir well. Add rolled oats. Add dry ingredients. Pour batter into cake pan and bake 40 minutes.

For topping: On a cookie sheet, spread out coconut and bake until golden brown, about 5 minutes.

Cream butter then add brown sugar. Stir in cream, nuts and coconut. Garnish with apple confit.

Confit of apples:

In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm.

Yield: 8 servings

IDEAS YOU'LL LOVE

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Cupcakes

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Ina Garten

Crab Cake Sliders

Recipe courtesy of Food Network Kitchen

Chocolate Cake with Divinity Icing

Recipe courtesy of Trisha Yearwood

Banana and Coconut Cream Pie with Graham Cracker Crust

Recipe courtesy of Nancy Fuller

Devil's Food Cake

Recipe courtesy of Alton Brown

Fresh Apple Cake

Recipe courtesy of Trisha Yearwood

Pound Cake

Recipe courtesy of Juan Carlos Cruz

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking