Not much to explain with this recipe. It’s a family favorite you will want to keep in your recipe box for years to come. Warm, comforting, delicious and worth the indulgence. Enjoy! Did we mention, it has Coach’s Oats?
Ingredients
1 cup Coach’s Oats ®
½ cup butter
1 ¼ cups boiling water
2 eggs
1 cup brown sugar
1 ½ cups flour
1 tsp. baking soda
1 tsp. cinnamon
½ tsp. nutmeg
½ tsp. salt
1 cup sugar
BUTTER PECAN TOPPING
½ cup butter
1 cup brown sugar
¼ cup fat-free evaporated milk
1 cup coconut
1 cup chopped pecans
½ tsp. vanilla
Instructions
- Preheat oven to 350°
- Pour boiling water over oats and butter and let stand for 20 minutes. Beat in 2 eggs and brown sugar. Blend in remaining ingredients and pour batter into a 9 x 13 inch lightly greased baking pan. Bake for 30 minutes.
- Topping:Cook all ingredients in a saucepan until butter is melted and heated through. Spread topping over cake. Place cake under broiler for 2-3 minutes or until top is caramelized (keep checking so it doesn’t burn).
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What flour can be substituted for almond meal or flour? Unfortunately, I have severe reactions to almonds, peanuts, wheat, tapioca.
Sandra you can you use regular all purpose, whole wheat or any wheat flour, perhaps even an oat flour in this recipe.