Lazy Daisy Oatmeal Cake
Yield
6 servingsPrep
35 minCook
55 minReady
90 minTrans-fat Free, High Fiber
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Cake | |||
1 ¼ | cups |
water
boiling |
|
1 | cup |
rolled oats
uncooked |
|
½ | cup |
butter
soft |
|
1 | cup |
sugar
granulated |
|
1 | cup |
brown sugar
firmly packed |
* |
1 | teaspoon |
vanilla extract
|
|
2 | large |
eggs
|
|
1 ½ | cups |
all-purpose flour
sifted |
|
1 | teaspoon |
baking soda
|
|
½ | teaspoon |
salt
|
|
¾ | teaspoon |
cinnamon
|
|
¼ | teaspoon |
nutmeg
|
|
Lazy daisy frosting | |||
¼ | cup |
butter
melted |
|
½ | cup |
brown sugar
firmly packed |
* |
3 | tablespoons |
light cream (half&half)
|
|
½ | cup |
nuts
chopped |
|
¾ | cup |
coconut
flaked |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
Cake | |||
296 | ml |
water
boiling |
|
237 | ml |
rolled oats
uncooked |
|
118 | ml |
butter
soft |
|
237 | ml |
sugar
granulated |
|
237 | ml |
brown sugar
firmly packed |
* |
5 | ml |
vanilla extract
|
|
2 | large |
eggs
|
|
355 | ml |
all-purpose flour
sifted |
|
5 | ml |
baking soda
|
|
2.5 | ml |
salt
|
|
3.8 | ml |
cinnamon
|
|
1.3 | ml |
nutmeg
|
|
Lazy daisy frosting | |||
59 | ml |
butter
melted |
|
118 | ml |
brown sugar
firmly packed |
* |
45 | ml |
light cream (half&half)
|
|
118 | ml |
nuts
chopped |
|
177 | ml |
coconut
flaked |
* |
Directions
For cake, pour boiling water over oats; stir to combine.
Cover and let stand 20 minutes.
Beat butter until creamy; gradually add sugars, beating until fluffy.
Blend in vanilla and eggs.
Add oats mixture; blend well.
Sift together flour, soda, salt and spices.
Add to creamed mixture; blend well.
Pour batter into a well-greased and floured 9-inch square baking pan.
Bake in preheated moderate oven (350℉/180℃) 50 to 55 minutes.
Do not remove cake from pan.
For frosting, combine all ingredients.
Spread evenly over cake.
Broil until frosting becomes bubbly.
Serve warm or cold.