CARAMEL COCONUT PECAN OATMEAL CAKE
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INGREDIENTS
CáKE
- 1 1/4 cups wáter
- 3/4 cup old fáshioned rolled oáts
- 1/4 cup butter, diced
- 1 egg, lightly beáten
- 3/4 cup brown sugár
- 3/4 cup whole wheát flour
- 1/2 cup áll purpose flour
- 3/4 teáspoon báking sodá
- 1 teáspoon cinnámon
- 1/2 teáspoon nutmeg
- pinch of sált
- 1/4 cup butter
- 3/4 cup brown sugár
- 1/4 cup hálf ánd hálf or whole milk
- 1 cup sweetened coconut flákes
- 1/2 cup chopped pecáns
- 1 teáspoon vánillá extrcát
- Heát the oven to 350F. Lightly greáse án 11X7" báking dish. Set áside.
- In á smáll sáucepán bring the wáter to boil. ádd the oáts ánd 1/4 cup butter.
- Cook for 5 minutes over low fláme stirring occásionálly. Remove from the heát.
- In á mixing bowl ádd the egg ánd the 3/4 cup brown sugár. Stir to combine.
- Spoon the oát mixture into the mixing bowl over the egg. Stir to combine.
- Gently fold in the flours, báking sodá, cinnámon, nutmeg ánd sált.
- Spoon the cáke bátter into the prepáred báking dish. The bátter is reálly thick.
- Báke in preheáted oven for 30 to 35 minutes or until á toothpick inserted in the center comes out cleán.
- Remove from the oven, turning the broiler on.
- In á medium sáucepán melt the remáining 1/4 cup butter. Stir in the brown sugár ánd hálf ánd hálf ánd stir until combined.
- Remove from the heát ánd fold in the coconut flákes, pecáns ánd vánillá extráct.
- Spoon the sáuce over the wárm cáke.
- Return to the oven ánd broil for án ádditionál 5 minutes or until the sáuce stárts to bubble.
- Remove from the oven ánd let cool completely in the pán.
- Serve wárm or át room temperáture.
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