Oatmeal Cake With Broiled Icing
Rebecca
ingredients
- Cake
- 1 cup (3 ounces) quick-cooking oats (see note)
- 3/4 cup water , room temperature
- 3/4 cup (3 3/4 ounces) unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 tablespoons (1/2 stick) unsalted butter , softened
- 1/2 cup (3 1/2 ounces) granulated sugar
- 1/2 cup packed (3 1/2 ounces) light brown sugar
- 1 large egg , room temperature
- 1/2 teaspoon vanilla extract
- Broiled Icing
- 1/4 cup packed (1 3/4 ounces) light brown sugar
- 3 tablespoons unsalted butter , melted and cooled
- 3 tablespoons milk
- 3/4 cup sweetened shredded coconut
- 1/2 cup (2 1/2 ounces) pecans , chopped
directions
- 1
1. FOR THE CAKE: Preheat oven to 350° Spray 8- by 8-inch metal baking dish with nonstick cooking spray.
- 2
2. Combine oats and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
- 3
3. Beat butter and sugars on medium speed until combined and mixture has consistency of damp sand, 2 to 4 minutes. Add egg and vanilla; beat until combined, about 30 seconds. Add flour mixture in 2 additions and mix until just incorporated, about 30 seconds. Add soaked oats and mix until combined, about 15 seconds.
- 4
4. Transfer batter to prepared pan. Bake cake 30 to 35 minutes, rotating pan halfway through baking. Let cake cool slightly in pan, at least 10 minutes.
- 5
5. FOR THE BROILED ICING: While cake cools, adjust oven rack about 9 inches from broiler element and heat broiler. In medium bowl, whisk brown sugar, melted butter, and milk together; stir in coconut and pecans. Spread mixture evenly over warm cake. Broil until topping is bubbling and golden, 3 to 5 minutes.
- 6
6. Let cake cool in pan 1 hour.
notes
Be sure to use a metal baking dish; glass pans are not recommended when broiling.
Source: Rebecca
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