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Lazy Daisy Oatmeal Cake recipe

Lazy Daisy Oatmeal Cake.

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

Recipe: Lazy Daisy OatmealCake

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

  • Heat oven to 350°F (175°C). Lightlygrease and flour 8 or 9-inch square baking pan.
  • For Cake: Pour boiling water over oatsin medium bowl; mix well. In large bowl, beat margarine and sugarsuntil well blended. Add egg whites and vanilla; beat well. Addreserved oat mixture and combined flour, baking soda, cinnamon,nutmeg and, if desired, salt; mix well. Pour batter into pan.
  • Bake 55 to 65 minutes (8-inch pan) or50 to 60 minutes (9-inch pan) or until wooden pick inserted incenter comes out clean. Transfer cake in pan to wire rack.
  • For Topping: Combine all ingredients insmall bowl; mix well. Spread evenly over top of warm cake. Broilabout 4 inches from heat 1 to 2 minutes or until topping is bubbly.Watch closely; topping burns easily. Cool cake in pan on wirerack. Store tightly covered at room temperature.

    Makes 12 servings.

    Recipe and photograph provided courtesyof The Quaker Oats Company.

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