Caramel Broiled Berry Oatmeal Cake
From akitchenaddiction 11 years agoIngredients
For the cake
- 1 1/4 C boiling water shopping list
- 1 C old-fashioned rolled oats shopping list
- 1/2 C granulated sugar substitute shopping list
- 1/2 C brown sugar shopping list
- 1/4 C butter, softened shopping list
- 1/4 C non-fat plain yogurt shopping list
- 2 eggs shopping list
- 1 C whole wheat flour shopping list
- 1 C all-purpose flour shopping list
- 1 tsp baking soda shopping list
- 1 tsp salt shopping list
- 1 tsp vanilla extract shopping list
- 1/3 C natural preserves of your choice, slightly melted. shopping list
For the Topping
- 1 1/4 C flaked coconut (I used a mixture of unsweetened and sweetened) shopping list
- 1/2 C brown sugar shopping list
- 1/3 C butter, melted shopping list
- 1/3 C non-fat half & half shopping list
How to make it
- 1. Preheat oven to 350. Spray and flour a 9x11 baking dish.
- 2. In a small bowl, stir together the boiling water and oats. Set aside.
- 3. In the bowl of a stand mixer, combine sugar substitute, brown sugar and butter. Beat on medium speed until well-mixed, scraping sides occasionally.
- 4. Beat in yogurt and eggs until smooth. Add flours, baking soda, salt, and vanilla. Beat until combined. Reduce speed to low and add in the oat mixture. Beat until blended.
- 5. Pour batter into prepared pan. Drop preserves by teaspoon-fulls on top of batter. Swirl the preserves through the batter with a knife.
- 6. Bake for 30 to 35 minutes or until knife inserted in the center of the cake comes out clean. Remove from oven. Turn oven to broil.
- 7. Combine all toppings in a medium-sized bowl. Spread over hot cake. Return to oven and broil (4-5 inches from heat) until bubbly and lightly browned. This should take about 2-4 minutes. Watch closely to prevent burning.
- 8. Serve warm or cooled.
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