Oatmeal Cake with a Brown Sugar-Nut Topping

Wow... it has been a while. Sorry! This last month has been hectic and busy and hasn't left me time to post much! Stay with me though... To make up for it, here is one of my favorite from-scratch cake recipes!

This cake is another one of my mother-in-law's and is wonderful. This might sound a little funny but it is a cake that is perfect to serve at a book club meeting or an informal lunch date. The taste and texture, with its perfect topping, reminds me of the good ol' days where our grandmas used to sit around on their patios and drink tea. Enjoy!

1 c. rolled oats

1 3/4 c. boiling water

1/2 stick butter or margarine

1 c. sugar

1 c. brown sugar

2 eggs

1 t. vanilla

1 1/2 c. + 2 T. flour

1/2 t. salt

1 t. baking soda

1 t. cinnamon

1 t. nutmeg

Preheat oven to 375 degrees. Combine oats and water in heat proof bowl and set aside. While oats are soaking, combine butter and sugars with mixer until fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs and vanilla and mix until just combined. Scrape down sides of bowl. Add dry ingredients and mix until just blended. Scrape down sides of bowl. Stir in oatmeal mixture. Pour into 9x13'' pyrex pan and bake for about 30-35 minutes until light brown and knife inserted in center of cake comes out clean.

While cake is baking, in small saucepan combine over low heat until smooth:

6 T. butter

1/4 c. brown sugar

1/2 c. white sugar

1/4 c. evaporated milk or cream

1 c/ chopped walnuts

1 c. coconut

1/4 t. vanilla

When cake comes out of the oven, turn the oven to high broil and spread topping on hot cake. Broil until topping is bubbly and begins to brown. *Watch it very closely b/c it will get too dark quickly! Remove from oven and let cool before cutting.