Ingrédients pour Oat Cake With Coconut Topping Low Fat
- Nonstick Cooking Spray
- All Purpose Flour
- Low Fat Milk
- 1/4 cup rolled oats
- 1 teaspoon baking powder
- Ground Cinnamon
- 1/4 teaspoon salt
- Sugar
- 1 tablespoon regular margarine
- Unsweetened Applesauce
- Vanilla Extract
- 1 large egg
- Dark Brown Sugar
- Evaporated Skim Milk
- 1/4 cup chopped walnuts
- Shredded Coconut
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Comment préparer Oat Cake With Coconut Topping Low Fat
- Coat an 8-inch round or square cake pan with cooking spray. Dust with 2 teaspoons of all-purpose flour and set aside.
- Preheat oven to 350°F (175°C).
- In a small saucepan, bring 1/2 cup of milk to a simmer. Stir in 1/4 cup of rolled oats.
- Bring to a boil, then remove from heat and transfer the mixture to a small bowl. Let cool completely.
- In a separate small bowl, whisk together 3/4 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- In a large bowl, cream together 1/2 cup granulated sugar and 2 tablespoons of regular margarine (not diet margarine) using a mixer on medium speed until light and fluffy.
- Add 1/2 cup unsweetened applesauce, 1 teaspoon vanilla extract, and 1 large egg to the wet ingredients. Beat until well combined.
- Gradually add the dry flour mixture and the cooled oatmeal mixture to the wet ingredients. Beat until just combined, being careful not to overmix.
- Pour the batter into the prepared cake pan and spread evenly.
- Bake for 25-30 minutes, or until a wooden pick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the topping: In a small saucepan, combine 1/4 cup packed light brown sugar, 1/4 cup evaporated milk, and 1 tablespoon of regular margarine.
- Bring to a boil over medium heat and cook for 30 seconds, stirring constantly.
- Stir in 1/4 cup rolled oats, 1/4 cup chopped walnuts, and 1/4 cup shredded coconut. Cook for another 30 seconds.
- Spread the warm coconut topping evenly over the cooled cake.
- Broil for 1-2 minutes, or until the topping is lightly browned. Watch carefully to prevent burning.
- Let the cake cool completely on the wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
97g
Fat
10g
Carbs
12g
