Oatmeal Cake with Crunchy Topping

Serve this cake the same day it’s made to savor the crunchy topping.

• Cake:

• 1/2  cup (1 stick) butter

• 1  cup packed brown sugar

• 2  eggs

• 1  teaspoon vanilla extract

• 1 1/2  cups self-rising flour

• 1  teaspoon cinnamon

• 1/4  teaspoon salt

• 1/2  cup mashed banana

• 1  cup cooked oatmeal

•  

• Topping:

• 1/4  cup (1/2 stick) butter

• 1/3  cup evaporated milk

• 1/2  cup brown sugar

• 1/2  cup uncooked old-fashioned oats

• 1/2  cup unsweetened coconut flakes

• 1/2  cup chopped walnuts

1. Preheat oven to 350F. Coat a 9-inch springform pan or a 13 x 9-inch baking dish with cooking spray.
2. To prepare cake, beat butter until fluffy. Add sugar and beat well. Add eggs, one at a time, and vanilla; beat well. Add flour, cinnamon and salt; beat until just combined. Stir in banana and cooked oatmeal.
3. Spread batter in pan. Bake about 35 minutes. Remove cake from oven. Heat broiler. 
4. To prepare topping, melt butter in saucepan. Add milk and brown sugar; stir until sugar dissolves. Add oats, coconut and walnuts; stir well. Spread over warm cake. Place under broiler and broil until browned and bubbly, about 4 minutes.

• Calories 380
• Fat 19g
• Saturated Fat 10g
• Polyunsaturated Fat 3g
• Monounsaturated Fat 4g
• Cholesterol 65mg
• Sodium 380mg
• Potassium 160mg
• Carbohydrates 48g
• Fiber 2g
• Sugars 29g
• Protein 5g