Recipe: Microwave Oatmeal Cake

This recipe, from Taste of Home Annual Recipes 2001, was as I understand and as noted at the bottom, tested in a 850-watt microwave. Mine is something like 1100 and Sunday, while making strawberry freezer jam I found that I only needed 20 percent to keep the jam simmering after bringing to a boil on high, so perhaps you will need to use trial and error. Tho any mistakes will probably be tasty!

MICROWAVE OATMEAL CAKE

FOR THE CAKE:
1 cup quick-cooking oats
1 1/2 cups water
1/2 cup butter or margarine, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
1 1/2 teaspoons vanilla
1 1/3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
FOR THE TOPPING:
1 cup flaked coconut
1/2 cup chopped nuts
1/2 cup packed brown sugar
1/2 cup milk
1/4 cup butter or margarine
Dash of salt

In a microwave-safe bowl, combine oats and water. Microwave, uncovered on high for 2-3 minutes or until thickened, stirring once; set aside.

In a mixing bowl, cream butter and sugars. Add eggs; beat well. Beat in vanilla and oat mixture.

Combine dry ingredients; gradually add to coat mixture and mix well. Pour into a greased 11-inch x 7-inch x 2-inch microwave-safe dish. Shield corners with small triangles of foil.

Microwave, uncovered at 50% power for 8 minutes. Cook on high for 6 minutes or until when center is touched, cake clings to finger while area underneath is almost dry. Place on a wire rack.

Combine topping ingredients in a microwave-safe dish; heat, uncovered, on high for 6 to 7 minutes or until thick and bubbly, stirring every two minutes. Spread over warm cake.

Editor's Note:
Shielding with small pieces of foil prevents overcooking of food in the corners of a square or rectangular dish. Secure foil firmly to dish and do not allow it to touch insides of microwave.

This recipe was tested in an 850-watt microwave.

Makes 8 servings.