1cupuncooked oatsquick cooking (not instant) or rolled
1 ½cupsall purpose flour6.7 oz
1teaspoonbaking soda
1teaspoonground cinnamon
⅛teaspoonground nutmeg
¼teaspoonsalt
1stick4 oz butter -- softened (I used an I Can't Believe it Not Butter stick)
½cupgranulated sugar
½cuppacked light brown sugar
2large eggs
1teaspoonvanilla extract
Topping
4tablespoonsbuttermelted
⅓cuppacked brown sugar
2tablespoonsmilk
⅓cupshredded sweetened coconut
½cupchopped walnuts or pecans
½teaspoonvanilla extract
Instructions
Bring water to a boil in a lidded saucepan. Remove from heat, stir in the oats, cover and let sit for 20 minutes. Remove cover and let sit for another 10.
Meanwhile, stir flour, baking soda, cinnamon, nutmeg and salt together in a medium bowl; set aside.
In a large mixing bowl and using an electric mixer, cream the butter and both sugars for about 2 minutes. Add the eggs one at a time, beating for a minute after each egg. Beat in the vanilla and oatmeal. By hand, stir in the flour mixture.
Pour mixture into a greased 8 inch square glass dish (2 quarts) and bake on center rack at 350 F for about 40 minutes.
While the cake bakes, stir together all topping ingredients. When cake is done, spread topping over cake. Preheat the broiler and broil the cake until topping is golden and bubbly – be careful not to burn it! Cool in pan on a rack and cut into squares.