Ingredients
- 1 cup rolled oats (not instant)
- 1 1/4 cups boiling water
- 8 tablespoons, 1 stick unsalted butter, slightly softened
- 1/2 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Topping:
- 1 cup shredded coconut, packed
- 5 ounces butter
- 2/3 cup brown sugar
- 1/4 cup light cream
- 2/3 cup walnuts or pecans, chopped
Directions
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:
- 1/2 cup unsalted butter
- 1 cup sugar
- 2 tablespoons brandy
- 2 teaspoons lemon juice
- 4 Granny Smith 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
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By bigsister_48_12...
Saint Cloud, FL
on March 05, 2010
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I have been looking for this recipe since my Grandma died. She used to make this when company was coming to visit. I remember asking her when could I "be company" so she'd make one just for me! She got a good laugh out of that one and told me all I had to do was ask because she always had cooked oatmeal on the stove in the morning for Grandpa and it wouldn't hurt to take a little out for a cake for their precious granddaughter. I keep that memory close to my heart.
Thanks Gale!
Cindy L. Florida
By fltattn_5380330
Owasso, OK
on February 18, 2008
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The confusing part was deciding whether or not to put the topping on the cake BEFORE baking it for 40 min.? or is the topping put on without any baking? I won't go into my details, however the end result was YUMMY!
By Chef #764380
Aurora, CO
on May 07, 2006
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This recipe is very similar to a recipe I grew up with in Iowa. It's delicious and always a favorite. Be careful to keep a close I on the topping as it broils. Due to the sugar content, it can quickly burn.
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