Oatmeal Cake With Crunchy Topping Food

BAKED APPLE WITH CRISP TOPPING

Steps:

• Preheat oven to 350 degrees F.
• Cut each apple in half along its equator. Using a melon baller, cut out each side of the core, creating a rounded hole. Rub exposed apple flesh with lemon juice. Place 1 tablespoon of jam into each hole. For the topping: in a small bowl mix together flour, butter, brown sugar, oats, cinnamon and salt. Press this mixture on the top of each apple, covering jam. Place in a baking dish filled with about a 1/4-inch of water. Bake until top is golden brown and apple is tender, about 35 to 40 minutes.

OUR FAVORITE OATMEAL CAKE

Steps:

• Preheat oven to 325°F (160°C). Lightly grease a 9" x 13" baking pan.
• In a small bowl, combine oats and boiling water. Let stand for 20 minutes.
• In a large bowl, cream 1/2 cup butter, brown and white sugar. Beat in vanilla and eggs until light and fluffy.
• Fold in flour, baking powder, baking soda, cinnamon and salt. Fold in oat mixture.
• Spread batter evenly in pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
• Remove cake from oven and turn on broiler
• For Topping - in a small bowl, combine melted butter, brown sugar, vanilla, and milk, stir in coconut. Spread topping over still-warm cake.
• Broil, approx. 6" from top element, for 1-2 minutes, or until golden and bubbly.
• Allow cake to cool 30-60 minutes before serving.

OLD-FASHIONED OATMEAL CAKE WITH BROILED TOPPING

Steps:

• In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
• In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
• Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
• Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

APPLE COFFEE CAKE WITH CRUMBLE TOPPING AND BROWN SUGAR GLAZE

Steps:

• Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
• In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy. Add the eggs 1 at a time, beating after the addition of each. In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt. Add to the wet ingredients, alternating with the sour cream and vanilla. Fold in the apples. Pour into the prepared baking dish, spreading out to the edges.
• To make the topping, in a bowl, combine the sugar, flour, cinnamon, and butter, and mix until it resembles coarse crumbs. Sprinkle the topping over the cake and bake until golden brown and set, 35 to 40 minutes. Remove from the oven and let cool on a wire rack for at least 10 minutes.
• To make the glaze, in a bowl, combine the sugar, vanilla, and water and mix until smooth. Drizzle the cake with the glaze and let harden slightly. Serve warm.

OATMEAL CRUMB TOPPING FOR PIES

Steps:

• In a large mixing bowl combine all the ingredients except the butter.
• Cut butter into mixture with a pastry blender until mixture resembles coarse bread crumbs.
• Spread crumbs over prepared fruit mixture of your favorite fruit pie.
• Do NOT add top crust.
• Bake as directed in your fruit pie recipe.
• If crumbs become too dark while baking, cover loosely with foil, but remove foil the last few minutes of bakings so the topping will crisp.
• Note: when using this topping there is no need to dot the fruit with butter, if your recipe calls for that.

RHUBARB CRISP WITH CRUNCHY OAT CRUST AND TOPPING

Steps:

• Heat the oven to 350 F (180 C/Gas 4).
• Enjoy your dessert drizzled with cream or top it with a big scoop of ice cream.

COCONUT-TOPPED OATMEAL CAKE

Steps:

• In a small bowl, pour boiling water over oats; let stand for 5 minutes. In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, cinnamon and salt; add to the creamed mixture alternately with the oat mixture, beating well after each addition. , Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a small saucepan, bring the brown sugar, butter and milk to a boil over medium heat. Remove from the heat; stir in the coconut, nuts and vanilla. Pour over warm cake. Cool completely.

OATMEAL CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.
• In a small bowl, pour boiling water over oats. Mix well, and cool.
• In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.
• Bake for 35 minutes.
• While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

OATMEAL CAKE

Steps:

• BATTER: Preheat oven to 350 degrees F.
• Lightly grease a 9 x 13-inch baking pan.
• In a small bowl, mix oatmeal with boiling water; let cool.
• In another small bowl, combine flour, cinnamon, baking soda, and salt; set aside.
• In a large bowl, cream butter, sugar, and brown sugar together.
• Add eggs and vanilla; mix well.
• Add flour mixture to butter mixture alternating with the oatmeal mixture.
• Pour into prepared pan.
• Bake for 45 minutes or until toothpick inserted in center comes out clean.
• Combine ingredients together to make the topping.
• Sprinkle topping evenly over top of warm cake.
• Put cake back into the oven and broil until the topping bubbles.
• Remove from oven.
• Cool.

OATMEAL CAKE WITH CRUNCHY TOPPING

Steps:

• Preheat oven to 350°F Coat a 9-inch springform pan or a 13 x 9-inch baking dish with cooking spray.
• To prepare cake, beat butter until fluffy. Add sugar and beat well. Add eggs, one at a time, and vanilla; beat well. Add flour, cinnamon and salt; beat until just combined. Stir in banana and cooked oatmeal.
• Spread batter in pan. Bake about 35 minutes. Remove cake from oven. Heat broiler.
• To prepare topping, melt butter in saucepan. Add milk and brown sugar; stir until sugar dissolves. Add oats, coconut and walnuts; stir well. Spread over warm cake. Place under broiler and broil until browned and bubbly, about 4 minutes.

BANANA PECAN OATMEAL CAKE

Steps:

• Preheat oven to 350°F Grease a 9x13-inch pan.
• Combine the flour, oatmeal, baking powder, baking soda, salt and nutmeg. Mix well and set aside.
• At medium speed of an electric mixer, cream together the shortening and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition.
• At low speed, add the flour mixture alternately with the buttermilk and mashed bananas, beginning and ending with the flour mixture. Beat only until ingredients are blended; do not overbeat. Stir in the vanilla extract.
• Spread evenly in the prepared pan, and bake for 35 to 40 minutes or until a cake tester comes out clean.
• Allow cake to cool for 10 minutes.
• Topping:.
• In a small saucepan, melt the butter. Add the brown sugar, milk, coconut and pecans, and stir well. (Or, melt the butter in the microwave and combine with the remaining ingredients.) Spread the topping evenly over the cake.
• Place cake in a preheated broiler about 6 inches from the heat. Broil for 2 minutes or until golden brown.

OATMEAL CRUMB TOPPING

Steps:

• Melt butter.
• Add brown sugar, flour and oatmeal.
• Mix well and sprinkle over favorite dessert.

OLD-FASHIONED OATMEAL CAKE

Steps:

• Preheat oven to 350°F. Grease a 9x13 baking pan.
• In a small mixing bowl add oats and boiling water. Let stand for 20 minutes.
• Using an electric mixer or stand mixer, beat sugar, brown sugar and butter on medium speed until combined and fluffy. Beat in eggs and vanilla. Fold in oatmeal.
• Combine dry ingredients in another bowl. Flour, baking soda, cinnamon, salt and ground nutmeg. Add wet to the dry ingredients and mix until just combined.
• Pour batter into prepared baking dish.
• Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
• Let cool while preparing the topping - combine melted butter, brown sugar, pecans, coconut, milk in a small mixing bowl.
• Spread topping over the cake and place the cake back in the oven on broil for 2-3 minutes or until the topping is bubbly and the coconut is golden brown. Watch carefully so your coconut doesn't burn!
• Cool on a wire rack for about 30-60 minutes before serving.

LAZY DAISY COCONUT OATMEAL CAKE RECIPE

Steps:

• Combine oats, boiling water, and milk; let sit 20 minutes. Adjust oven rack to upper and lower middle position and preheat to 350°F. Grease 9- by 9-inch pan.
• Add salt, butter, sugar, and vanilla to oat mixture and stir to combine. Stir in eggs and coconut. Add flour, baking soda, and cinnamon to bowl, then stir until completely combined. Pour into prepared pan and bake on middle rack until just set, about 30 minutes.
• While cake is baking, mix topping in same unwashed bowl: toss butter, brown sugar, milk, coconut, and nuts to form moist crumbs.
• As soon as cake is baked, remove from oven and spread topping over the top. Return pan to oven and increase heat to broil. Briefly heat until topping melts and coconut is lightly toasted, about 1 minute. Transfer pan to wire rack to cool.