Ingredients for Oatmeal Cake With Crunchy Topping
- 4 tablespoons butter
- ½ cup packed brown sugar
- 4 large eggs
- Vanilla Extract
- Self Rising Flour
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- Mashed Banana
- 1 cup cooked oatmeal
- Evaporated Milk
- Old Fashioned Oats
- Unsweetened Flaked Coconut
- ½ cup chopped walnuts
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How to Make Oatmeal Cake With Crunchy Topping
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or a 13 x 9-inch baking dish.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 2 ripe mashed bananas and 1 cup cooked oatmeal.
- Pour batter into the prepared pan and spread evenly.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is baking, prepare the topping:
- In a medium saucepan, melt 4 tablespoons butter over medium heat.
- Stir in ¼ cup milk and ½ cup packed brown sugar until the sugar dissolves.
- Add 1 cup rolled oats, ½ cup shredded coconut (optional), and ½ cup chopped walnuts.
- Stir well to combine.
- Remove the cake from the oven and immediately spread the topping evenly over the warm cake.
- Place the pan under the broiler for 2-4 minutes, or until the topping is golden brown and bubbly. Watch carefully to prevent burning.
- Let the cake cool completely before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
113g
Fat
51g
Carbs
15g
