Oatmeal Cake with Crunchy Broiled Topping

Cake

1 1/4 cups boiling water

1 cup instant oatmeal

1 1/2 cups sifted unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup (1 stick) unsalted butter

1/2 teaspoon freshly grated lemon rind

3/4 cup granulated sugar

3/4 cup light brown sugar

2 large eggs

1 teaspoon vanilla extract

In a medium saucepan, bring water to a boil. Add the oatmeal. Return to a boil and cook for 1 minute. Set aside.

Position rack in the lower third of the oven and preheat to 350F. Butter a 9x13x2 inch oblong cake pan.

Sift flour, baking soda, salt, and spices together in a triple sifter. Set aside.

Cut the butter into one-inch pieces and place in a large bowl. Add lemon rind. Soften on low speed, then increase speed to medium-high and cream until smooth and light in color, about 1 1/2 to 2 minutes.

Add the granulated sugar, 1 tablespoon at a time taking 3 to 4 minutes to blend it in well. Add the light brown sugar over an additional 3 to 4 minutes. Scape the sides of the bowl as necessary.

Add the eggs, 1 at a time at 1-minute intervals, scraping the sides of the bowl. Blend in cooled oatmeal and the vanilla.

Reduce mixer to medium-low. Add the dry ingredients all at once, and mix for 30 seconds longer, scraping the bowl as necessary.

Spoon the batter into the prepared and smooth the surface with the back of a tablespoon.

Bake in a preheated oven for 40 to 45 minutes or until the cake is springy to the touch and begins to come away from the side of the pan. Remove cake from oven and let stand for 10 minutes.

Prepare broiled topping. Spoon warm topping over the cake spreading it gently with the back of a tablespoon as best you can. Take care not to tear the cake.

Set oven temperature to broil and return the cake to oven. Broil for 45 to 60 seconds, or until topping bubbles and turns golden brown. Watch carefully to avoid burning.

Remove the cake from the oven and set on a cake rack to cool. when ready to serve cut into squares. For storage Cover the cake lightly with aluminum foil and store at room temperature for up to 5 days.

Broiled Topping

1 cup pecans, chopped

1 cup shredded coconut

1/3 cup (2/3 stick) unsalted butter

1/2 cup light brown sugar

1/3 cup heavy cream

1 large egg yolk

In a bowl combine pecans and coconut. Set aside.

In a medium skillet, melt butter over low heat and blend in sugar, cream, egg yolk, and nut mixture. Heat briefly, stirring to combine. The mixture may be made ahead but must be warmed before using.

Let the finished cake stand for 10 minutes to set. then distribute the warm pecan/coconut mixture over the top of the hot cake and gently spread with the back of a tablespoon, taking care not to tear the cake.

Set the oven temperature to broil and return the cake to the oven. Broil for 45 to 60 seconds, or until the topping bubbles and turns a golden brown. Watch carefully to avoid burning.

Adapted from Great Cakes by Carole Walter