Serves: 9
Total Calories: 410

1 1/3 cups flour
1 teaspoon cinnamon ground
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
1/2 cup brown sugar
1/2 cup sugar
2 eggs
1 cup oats cooked
1 teaspoon vanilla extract
3 tablespoons butter or margarine
2/3 cup coconut shredded
1/3 cup brown sugar
1/3 cup walnuts chopped
3 tablespoons half and half

Preheat oven to 325° F. Grease and lightly flour an 8 x 8 x 2-inch baking pan. In a small bowl mix flour, cinnamon, baking soda, baking powder and salt.

In a large mixer bowl at high speed beat butter or margarine and sugars until light and fluffy. Beat in eggs. At medium speed beat in oatmeal and vanilla. At low speed beat in flour mixture until well blended. Pour into pan. Bake for 35 to 40 minutes or until top springs back when pressed lightly with a finger.

While cake is baking, melt butter or margarine in a small saucepan. Remove from heat. Stir in remaining ingredients until well blended. Spread on hot cake return to oven and broil 5 inches from heat source for 3 to 4 minutes or until topping is browned and bubbly. Cut into squares and serve warm.

At altitudes above 5,000 feet make the following changes: Increase oven temperature to 350° F., decrease baking soda to 3/4 teaspoon and baking powder to 1/2 teaspoon. Bake for 30 to 35 minutes.

Nutritional Facts:

Serves: 9
Total Calories: 410
Calories from Fat: 192

More Recipes from the Recipe Treasury Cookbook:
Apple Pie Cake
Baking Cakes At High Altitudes
Chocolate Zucchini Cake
Coconut-Topped Oatmeal Cake
Delicate White Cake
Fruitcake
Grandma Lobeck's Spice Cake
Keeping Cakes Level
Testing Cakes And Cookies For Doneness
Toffee Tea Cake