Deliciously comforting, old-fashioned oatmeal cake with a scrumptious broiled coconut crumb topping.

Lazy Daisy Oatmeal Cake

Cake:
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 egg whites or 1 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 whole, 2% or fat-free milk
2 tablespoons margarine or butter, melted

1. Heat oven to 350°F (175°C). Lightly grease and flour 8 or 9-inch square baking pan.
2. For Cake: Pour boiling water over oats in medium bowl; mix well. In large bowl, beat margarine and sugars until well blended. Add egg whites and vanilla; beat well. Add reserved oat mixture and combined flour, baking soda, cinnamon, nutmeg and, if desired, salt; mix well. Pour batter into pan.
3. 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. Transfer cake in pan to wire rack.
4. For Topping: Combine all ingredients in small bowl; mix well. Spread evenly over top of warm cake. Broil about 4 inches from heat 1 to 2 minutes or until topping is bubbly. Watch closely; topping burns easily. Cool cake in pan on wire rack. Store tightly covered at room temperature.

Makes 12 servings.

Recipe and photograph provided courtesy of The Quaker Oats Company.