Amish Breakfast Cake

By vealam

Ingredients

• For the topping:
• 1/2 cup rolled oats
• 3/4 cup boiling water
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2/3 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 cup unsweetened applesauce
• 1 egg
• 1/2 teaspoon vanilla
• 3 tablespoons melted unsalted butter
• 1/4 cup brown sugar
• 3/4 cup unsweetened, shredded coconut
• 1/2 cup chopped pecans
• 2 tablespoons milk
• 1/2 teaspoon vanilla

Details

Servings 1
Adapted from stephiecooks.com

Preparation

Step 1

For the cake:
Preheat oven to 350 degrees. Butter and flour an 8x8-inch cake pan. Set aside.
In a bowl, combine the oats and the boiling water. Cover for around 5 minutes while you assemble the other ingredients.
In a large bowl, whisk together the sugars, flour, salt, baking soda and cinnamon. In a large measuring cup, whisk together the applesauce, egg and vanilla. Add the wet ingredients and the oatmeal mixture to the dry ingredients and fold to combine. Pour into the prepared baking pan. Bake for about 25 minutes or until the center of the cake is set.

Prepare the topping:
In a bowl, combine all of the topping ingredients until well mixed. Immediately upon removing the cake from the oven, turn the oven to broil. Gently spread the topping over the hot cake; broil until the topping is golden brown. Do NOT walk away from the oven during this time - this took less than a minute in my broiler, but may fluctuate based on your oven.
Allow cake to cool before cutting and serving.