Lumber Camp Breakfast Cake
|1 1/4 Cups Applesauce||1 1/2 Cups Flour|
|1 Cup rolled Oats||1 Tsp Baking Soda|
|1/2 Cup Butter||1/2 Tsp Ground Cinnamon|
|1 Cup Sugar||1/2 Tsp Ground Nutmeg|
|1 Tsp Vanilla||1/4 Tsp Salt|
|3/4 Cup Flaked Coconut||1/4 Cup Butter Melted|
|1/2 Cup Brown Sugar||3 Tbs Milk|
|1/3 Cup Chopped Pecans or Walnuts|
in 1-quart saucepan, heat applesauce to boiling over medium-high heat. Stir in oats. Let stand 20 minutes.
Heat oven to350 dgrees F. Grease bottom and sides of 9- inch square pan with shortening. In large bowl, beat 1/2 cup butter and sugar with electric mixer on medim speed until light and fluffy. Beat in vanilla and eggs until fluffy. Beat in applesauce mixture just until mixed. Stir in flour, baking soda, cinnamon, nutmeg, and salt scraping bowl once, just until blended. Pour into pan.
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean.
Meanwhile, in small bowl, mix all toing ingredients until well blended. Spread topping over hot cake. Broil cake with top 6 inches from heat 1 to 2 minutes or until top is golden and bubbly. Cool 30 minutes. Serve warm.
Adapted from a Taste of Home Recipe