Oatmeal Cake
Prep time:
Baking time:
Makes:
12 servings
Freezing:
excellent
CAKE
1¼ cups
(300 mL)
water, boiling
1 cup
(250 mL)
Robin Hood® Oats
1⅔ cups
(400 mL)
Five Roses® All Purpose Flour
1 tsp
(5 mL)
baking soda
½ tsp
(2 mL)
baking powder
½ tsp
(2 mL)
salt
1 tsp
(5 mL)
cinnamon
½ cup
(125 mL)
butter, softened
1 cup
(250 mL)
sugar
1 cup
(250 mL)
brown sugar, packed
2
eggs
TOPPING
¼ cup
(50 mL)
butter
½ cup
(125 mL)
brown sugar, packed
2 tbsp
(30 mL)
milk or cream
¾ cup
(175 mL)
flaked coconut
½ cup
(125 mL)
nuts, chopped
-
CAKE
- Pour boiling water over oats; set aside.
- Combine flour, baking soda, baking powder, salt and cinnamon.
- Cream butter, gradually add sugars, blending until mixture is crumbly.
- Add eggs, one at a time, beating until light and fluffy. (mixture will look curdled).
- Stir in oats and flour mixture. Blend thoroughly.
- Spread batter into a greased 9" (2.5 L) square cake pan.
- Bake at 350°F (180°C) for 55-60 minutes or until toothpick inserted in centre comes out clean. DO NOT REMOVE FROM PAN. TOPPING
- Melt butter in small saucepan. Stir in remaining ingredients. Spread evenly on hot cake.
- Broil 6" (15 cm) below element for 2-3 minutes or until bubbly and golden.