Lazy Daisy Oatmeal Cake
CATEGORIES
INGREDIENTS
  • 1 1/4 cups boiling water
  • 1 cup Quaker® Oats (quick or old fashioned, uncooked)
  • 5 tablespoons margarine or butter, softened
  • 1 cup granulated sugar
  • 1 cup firmly packed brown sugar
  • 2 large egg whites or 1 large egg
  • 1 teaspoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 1/4 teaspoon salt (optional)
  • Topping:
  • 1/2 cup shredded coconut
  • 1/2 cup firmly packed brown sugar
  • 1/2 cup Quaker® Oats (quick or old fashioned, uncooked)
  • 3 tablespoons fat-free milk
  • 2 tablespoons margarine or butter, melted
DIRECTIONS
  1. Heat oven to 350°F.
  2. Lightly grease and flour 8 or 9-inch square baking pan.
  3. For cake, pour boiling water over oats in medium bowl; mix well.
  4. In large bowl, beat margarine and sugars until well blended.
  5. Add egg whites and vanilla; beat well.
  6. Add reserved oat mixture and combined flour, baking soda, cinnamon, nutmeg and, if desired, salt; mix well.
  7. Pour batter into pan.
  8. Bake 55 to 65 minutes (8-inch pan) or 50 to 60 minutes (9-inch pan) or until wooden pick inserted in center comes out clean.
  9. Transfer cake in pan to wire rack.
  10. For topping, combine all ingredients in small bowl; mix well.
  11. Spread evenly over top of warm cake.
  12. Broil about 4-inches from heat 1 to 2 minutes or until topping is bubbly.
  13. Watch closely; topping burns easily.
  14. Cool cake in pan on wire rack.
  15. Store tightly covered at room temperature.
  16. Makes 12 servings.