| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Breakfast |
9 |
Servings |
INGREDIENTS
| 1 |
c |
Oatmeal |
| 1 1/2 |
c |
Boiling water |
| 1 |
c |
Sugar |
| 1/2 |
c |
Shortening |
| 1 |
ts |
Ground cinnamon |
| 1 |
c |
Brown sugar |
| 2 |
lg |
Eggs |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
All-purpose flour |
| 1 |
ts |
Baking soda -Topping— |
| 6 |
tb |
Melted butter or margarine |
| 1/4 |
c |
Milk |
| 1 |
c |
Sliced almonds |
| 1 |
c |
Flaked coconut |
| 3/4 |
c |
Brown sugar |
| 1 |
ts |
Vanilla extract |
INSTRUCTIONS
In a large bowl, pour water over oatmeal and let cool. Combine sugar,
shortening, cinnamon, brown sugar, eggs and vanilla. Mix well and add to
cooled oatmeal mixture. Add flour and baking soda. Mix well. Pour batter
into a greased 8x8 inch baking pan. Bake in a preheated oven at 350 degrees
for 35 to 40 minutes. Make topping by placing all the topping ingredients
in a saucepan. Over medium heat, stir until butter and sugar are melted.
Place topping on cake while cake is still warm. Cut into 9 pieces. Serve
and enjoy.
NOTES : This is the original version I downloaded from the Internet. It's
simply the best coffee cake we have ever enjoyed, although very, very high
in fat and calories. We've come up with a lower-fat version, but the fat
content is still quite high. (Sigh!) Since it takes a while to let the
oatmeal cool, I make the cake and bake it the night before. Then in the
morning I cut it into serving-size pieces, microwave a few seconds, and
it's ready.
Recipe by: From the Internet
Posted to recipelu-digest by "Crane C. Walden" <cranew@foothill.net> on Feb
8, 1998
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