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 infusion
In a large roll, pour water over oatmeal and let poise. Combine gelt,
shortening, cinnamon, brown bread, eggs and vanilla. Mix well and add to
cooled oatmeal assortment. Add flour and baking pop. Mix good. Pour batter
into a lubricated 8x8 inch baking pan. Bake in a preheated oven at 350 degrees
for 35 to 40 transactions. Make topping by placing all the topping ingredients
in a saucepan. Over medium warmth, stir until butter and sugar are liquid.
Place topping on cake while cake is still tender. Delve 9 pieces. Serve
and revel.
NOTES : This is the original version I downloaded from the Net. It's
simply the best coffee cake we have ever enjoyed, although real, very high
in fat and calories. We've come up with a lower-fat version, but the fat
content is still quite highschool. (Suspiration!) Since it takes a while to let the
oatmeal poise, I make the cake and bake it the night earlier. Then in the
morning I cut it into serving-size pieces, microwave a few seconds, and
it's set.
Yields
9 Servings
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