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Kentucky Oatmeal Spice Cake

cakes

Cake:
1 1/2 cups flour
1 teaspoon baking soda
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/4 cups boiling water
1 cup rolled oats
1/2 cup butter, softened
1 cup sugar
1 cup brown sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
Coconut-pecan topping:
1/4 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup heavy cream
1 cup sweetened flaked coconut

Preheat oven to 350F.

For the cake: Sift the flour, baking soda, nutmeg, cinnamon and salt
together and set aside. Pour the boiling water over the oats in a
small
bowl and mix well. Let stand for 15 minutes.

Cream the butter, sugar and brown sugar in a mixing bowl until light
and
fluffy.

Beat in the eggs and vanilla. Add the dry ingredients gradually,
beating
constantly at low speed and scraping the side of the bowl frequently.
Mix
in the oats.

Spread in a greased and floured 9 x 13 inch cake pan.

Bake for 25 minutes or until a wooden pick inserted into the center
come
out clean.

Cool in the pan on a wire rack.


For the topping:

Mix the butter and brown sugar by hand in a medium bowl. Blend in the
cream. Add the pecans and coconut and mix well. Spread over the cake.

Broil just until the topping is golden brown.

Contributor: © 1998-2006 Horseradish Grill

Yield: 12 servings


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The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!