Recipe: Oatmeal Cake with Walnut Topping (broiled topping)

OATMEAL CAKE WITH WALNUT TOPPING
"Marion Cunningham is the doyenne of American home cooking, and she fondly remembers this cake, which was one of her mother's favorites."


FOR THE CAKE:
1 1/2 cups quick-cooking oatmeal, uncooked, divided use
1/2 cup butter
1 1/2 cups boiling water
3/4 cup granulated sugar
1 cup light brown sugar
2 eggs
2 teaspoons vanilla
1/2 teaspoon maple flavoring
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt

FOR THE WALNUT TOPPING:
6 tablespoons butter, melted
1/2 cup chopped walnuts
1/2 cup light brown sugar
1/2 teaspoon vanilla
1/4 cup milk
1 cup coconut

Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan.

Place 1 cup of the oatmeal and the butter in a large bowl; pour in the boiling water and stir. Let stand for 15 minutes.

Stir the oatmeal mixture, then add the granulated sugar, 1 cup brown sugar, eggs, 2 teaspoons vanilla, maple flavoring, flour, the remaining 1/2 cup oatmeal, the baking soda and salt. Stir briskly until well blended. Pour the batter into the prepared baking pan.

Bake for 20 to 30 minutes, or until a cake tester comes out clean when inserted into the center of the cake.

While the cake is baking, prepare the topping.

To make the topping, combine the melted butter, walnuts, 1/2 cup brown sugar, 1/2 teaspoon vanilla, milk and coconut in a bowl; stir to blend.

When the cake is done, remove from the oven. Turn on the broiler.

Spread the topping with a spatula over the top of the cake. Put the cake under the broiler and stand right there watching. When the topping bubbles all over, remove the cake from the broiler. Serve warm or at room temperature

Makes 1 (13x9-inch) cake, 14 servings
Source: The San Francisco Chronicle Cookbook Volume II by Micheal Bauer