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Microwave Oatmeal Cake Recipe

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This cookie has a yummy topping. I keep my eye out for good microwave recipes like this delicious cookie.—Ruby Williams, Bogalusa, Louisiana

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Microwave Oatmeal Cake Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

25 25

Ingredients

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

Directions

In a microwave-safe bowl, combine oats and water. Microwave, uncovered, on high for 1-2 minutes or until thickened, stirring once; set aside.
In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs until well blended. Beat in vanilla and oat mixture. Combine dry ingredients; gradually add to oat mixture until combined.
Pour into a greased 11-in. x 7-in. microwave-safe dish. Shield corners with small triangles of foil. Microwave, uncovered, at 50% power for 6 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 to cool.
Combine topping ingredients in a microwave-safe dish; microwave, uncovered, on high for 4-5 minutes or until thicken and bubbly, stirring every 2 minutes. Spread over warm cake. Yield: 8 servings.

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.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Facts 1 serving (1 piece) equals 605 calories, 28 g fat (15 g saturated fat), 101 mg cholesterol, 567 mg sodium, 83 g carbohydrate, 3 g fiber, 8 g protein.

Originally published as Microwave Oatmeal Cake in Taste of Home February/March 2000, p9

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