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A Moist Oatmeal Cake with Coconut Pecan Topping (206 Calories & REDUCED FAT)

Posted Feb 21 2011 8:01pm

How was your weekend?  I hope y'all had a great weekend, and many of you probably had a long weekend.  Wasn't Friday's weather just out of this world?  65 degrees in New York City - unbelievable for February!  I met up with my husband after work to see his new job's office building.  It was nice on the inside, and they even had a Starbucks in the building which is so convenient if you ask me.  I love it when they have trees inside the building.  :-)

Saturday I slept over my parents' home in Central Jersey with my friends, Jhiane and Marian.  Yeah, sometimes doing these girlfriend sleepovers are fun and therapeutic.  We headed to Red Robin, a not-so-common franchise burger joint, watch out for my post on this restaurant.  Soon after we headed back to my mom's and enjoyed some tea and dessert - our favorite pass time.  

And then Jhiane passed out on the couch by 10 PM while Marian and I stayed up until 5 AM talking, looking up jobs for me, going through MBA interview questions, and watching silly videos... it was so fun.  Jhiane was adding to our conversation in her sleep, I suppose she was sleep talking - weirdo.  LOL!

Anyway, so about a week ago I made my parents this delicious and moist Oatmeal Cake to celebrate their 47th anniversary and here is to hoping and praying many many more to come!  My mom who is so picky about her desserts LOVED my cake.  She even said if there was a contest that I would win a prize for this cake, yeah OK!  So as I mentioned this past weekend I slept over my mum's and surprised her by baking a REDUCED FAT version of this lovely cake and it was nothing short of spectacular!  You can actually say this cake is not that terrible for you with oats, whole wheat flour, not crazy amounts of butter, and pecans.  Of course, coconut is probably the worst ingredient.  

The original version of this Oatmeal Cake comes to you from Pam over at For the Love of Cooking - one of my favorite food blogs.  So I thank you Pam for sharing this great recipe which I was able to re-create and share with my family and friends.  This recipe is now a new family favorite, especially my mom's.  :-)  Hope you guys enjoy my modifications.


TELL ME: How do you spend time quality time with your girlfriends? 


NUTRITION: Oats help reduce cholesterol and are a good source of protein and fiber.  Coconut is extremely high in fat and saturated fat and should be eaten in moderation, however it does contain a decent amount of protein and fiber.  Pecans contain natural antioxidants and are heart-healthy nuts known to lower cholesterol.  Whole Wheat Flour adds fiber and protein to this cake.

MODIFICATIONS I MADE:
  • For the cake portion, instead of using All Purpose White Flour, I used Whole Wheat Flour and it was delicious - you will not be able to tell.
  • For the cake portion, instead of 4 tbsp of shortening, I used 3 tbsp of butter.
  • For the cake portion, I added 1/2 tsp of vanilla extract.
  • For the topping, instead of 3 tbsp of melted butter, I used 2 tbsp of butter.
  • Instead of 1/2 cup of shredded coconut, I used 1/4 cup of coconut, I'm not sure you really need all that coconut with the high fat amounts.
  • Instead of 2 tbsp of milk, I used 3 tbsp of Low Fat 1% Milk - this sort of replaced some of the liquid coming from the melted butter.  Reduced Fat 2% would work best here without adding too much fat.
  • Lastly, for the topping, I added 1 tsp of cinnamon - I mean it is sorta like a Streusel cake.

APPROXIMATE NUTRITION PER SERVING (yields 12 squares)
  • Calories: 206 cals
  • Fat: 9.6 g
  • Saturated Fat: 4 g
  • Carbs: 40 g
  • Protein: 2.5 g
  • Fiber: 1.8 g 




OATMEAL CAKE WITH COCONUT PECAN FROSTING (REDUCED FAT) (inspired by Pam @ For the Love of Cooking )
~ yields 12 squares @ 350 degrees using a 8" x 8" baking tray
~ fat reduced by 21%; saturated fat reduced by 32%; calories reduced by 12%

INGREDIENTS (for the cake):
  • Quaker Old-Fashioned Oats - 1/2 cup
  • Boiling Water - 3/4 cup
  • Sugar - 1/2 cup
  • Brown Sugar - 1/2 cup
  • Whole Wheat Flour - 2/3 cup
  • Salt - 1/2 tsp
  • Baking Soda - 1/2 tsp
  • Egg - 1
  • Vanilla - 1/2 tsp
  • Unsalted Butter - 3 tbsp
DIRECTIONS:
1. Bring about 1 1/2 cups of water to a boil.  When done, continue to step #2.


2. In a bowl, add the oats.


3. Pour boiling water over the oats.  Stir.  Cover and set aside.


4. Preheat the oven to 350 degrees.


5. Grease a 8" x 8" square baking tray.  Set aside.


6. In a mixing bowl, cream 3 tbsp of butter.  


7. Add brown and white sugars and blend for about 2 minutes on medium speed.  


8. Add an egg and vanilla extract.  


9. Combine until smooth and creamy.  


10. Check on the oats - they should be soft.


11. Add salt, baking soda, wheat flour, and oats to the creamed butter-sugar mixture.  Blend until well incorporated, however DO NOT OVERMIX.


12. Pour batter into the greased tray.


13. Place into the oven for 23-26 minutes.  Mine baked for 26 minutes exactly.  


14. This is what you should have.  Make the topping.


COCONUT PECAN TOPPING (REDUCED FAT)
  • Unsalted Butter - 2 tbsp (melted)
  • Brown Sugar - 1/3 cup (use 1/4 cup next time... tad bit sweet)
  • Shredded Coconut - 1/2 cup (mine wasn't sweetened)
  • Pecans - 1/2 cup (chopped)
  • Low Fat 1% Milk - 3 tbsp (you can use 2% Milk as well)
  • Vanilla - 1/2 tsp
  • Ground Cinnamon - 1 tsp
DIRECTIONS:
1. Melt 2 tbsp of butter in the microwave for about 1 minute.

2. To the butter, add brown sugar, coconut, pecans, vanilla, and cinnamon.  

3. Add milk and combine well.

4. Using a fork, poke holes into the cake.  This will allow all that topping goodness to seep through. 

5. Pour the coconut pecan topping over.  
  
6. Spread.  Allow this to cool before cutting because it may fall apart, although it tastes amazing when warm.  


OVERALL RATING: 4.5 / 5
This cake was amazing, seriously amazing!  It goes perfectly with a cup of tea or coffee.  The combination of oats and boiling water makes this cake extremely moist.  Jhiane said this was the moistest cake of mine she has ever tried, and I'd have to agree.  The coconut and pecans give this cake the crunch and texture.  I didn't give this cake a perfect score because the topping was slightly on the sweeter side.  Next time I plan on using a 1/4 cup of brown sugar for the Coconut Pecan Topping.  Try it, I promise you it is amazing!  Of course, my mom loved it!



TELL ME: How do you spend time quality time with your girlfriends? 


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