Best Buttery Snack Cake With Broiled Topping Recipes

OLD-FASHIONED OATMEAL CAKE WITH BROILED TOPPING

Steps:

• In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
• In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
• Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
• Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
• Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

LAZY DAISY CAKE

Steps:

• Adjust an oven rack to the middle position and heat the oven to 350. Grease and flour a 13x9 inch pan.
• Whisk together the flour, baking powder, and salt in a medium bowl.
• Heat the butter and milk in a medium saucepan over medium heat until the butter melts. Remove from the heat and stir in the vanilla.
• In a large bowl, use an electric mixer on medium-high speed to beat the eggs and sugar together until pale and thick, about 6 minutes.
• Using a rubber spatula, fold the flour mixture and milk mixture alternately into the eggs and sugar until just incorporated.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes.
• Remove from the oven and let the cake cool in the pan for about 10 minutes.
• Heat the broiler while you mix the topping.

LAZY DAISY OATMEAL CAKE

Steps:

• Prepare the Cake: Preheat oven to 350°F. Grease (with shortening) and flour a 13- x 9-inch broiler-safe baking pan.
• Stir together boiling water and rolled oats in a small heatproof bowl; let stand until room temperature, about 30 minutes, stirring occasionally to soften oats.
• Meanwhile, whisk together flour, baking soda, cinnamon, nutmeg, and salt in a medium bowl. Beat butter, granulated sugar, brown sugar, and vanilla in bowl of a stand mixer fitted with a paddle attachment on high speed until light and fluffy, 3 to 4 minutes. Add eggs, 1 at a time, beating well after each addition. Add flour mixture in 2 additions, beating on low speed until just combined. Beat in oatmeal mixture on low speed until just combined.
• Scrape bowl, and stir well with a rubber spatula. Pour batter into prepared pan. Bake in preheated oven until a wooden pick inserted into center comes out clean, 30 to 35 minutes. Cool in pan on a wire rack 10 minutes. (The cake should be warm, but not hot when topping is added.) Increase oven temperature to broil.
• While the cake cools, prepare the Topping: Bring butter, brown sugar, and milk to a simmer in a medium saucepan over medium-high, stirring to melt butter. Cook, stirring constantly, 1 minute. Remove from heat, and stir in coconut and nuts.
• Immediately spread topping over warm cake. Broil on center rack in preheated oven until topping bubbles and begins to brown, 2 to 3 minutes. (Watch cake carefully to avoid scorching.) Cool cake to room temperature, about 1 hour. Store at room temperature an airtight container or wrapped in plastic wrap up to 4 days.

BUTTERY CUPCAKES WITH COCONUT TOPPING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 12 cup muffin tin with paper bake cups. Sift together the flour, baking powder, salt, and 1 teaspoon cinnamon.
• In a large bowl, cream together 1/3 cup butter and white sugar until light and fluffy. Add the egg and vanilla and mix well. Pour in the flour mixture alternately with 3/4 cup milk; beat well. Fill the prepared muffin cups evenly, about half full.
• Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes. Remove from the oven and set aside to cool slightly.
• Meanwhile, cream 1/4 cup butter with brown sugar until light and fluffy. Blend in 2 tablespoons milk until well combined and fold in the coconut, walnuts, and 1 teaspoon cinnamon.
• With the warm cupcakes in the muffin pan, carefully spread about 2 teaspoons of the frosting on the center of each one. Do not spread the frosting all the way to the edge.
• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
• Broil the tops of the cupcakes in the preheated oven until coconut is lightly browned, 2 to 3 minutes.

HOT MILK SPONGE CAKE WITH BROILED TOPPING

Steps:

• Preheat oven to 350*. Grease a 9 x 9 baking dish.
• In a small bowl, beat eggs for 4 minutes.
• Slowly add sugar. Beat 4 minutes.
• Add vanilla and mix thoroughly.
• In a separate bowl combine dry ingredients.
• Add to the egg mixture and mix just until blended.
• Heat milk and butter just until milk starts to foam.
• Add to batter and mix well.
• Bake for 25 minutes at 350*. Frost while warm.
• Topping:.
• Cream butter and sugar.
• Add coconut and mix well.
• Spread on cake while warm.
• Broil for 4 - 5 minutes, or until golden brown.
• You MUST keep an eye on this as it will burn very easily.

BUTTERY SNACK CAKE WITH BROILED TOPPING

Steps:

• 1. Heat oven to 350°. Grease bottom and sides of square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, or round pan, 9 X 1 1/2 inches, with shortening lightly flour.2. Beat all ingredients except Broiled Coconut Frosting with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan.3. Bake 35 minutes or until toothpick inserted in center comes out clean. Make Broiled Coconut Frosting.4. Set oven control to broil. Carefully spread frosting over hot cake. Broil with top of cake about 4 inches from heat about 2 minutes or until frosting is light brown. Watch carefully so frosting does not burn. Cool 15 minutes. Serve warm or cool.Broiled Coconut Frosting1 cup flaked coconut1/3 cup packed brown sugar1/4 cup butter or stick margarine, softened**2 tablespoons half-and-half or milkMix all ingredients.*If using self-rising flour, omit baking powder and salt.**Spreads with at least 65% vegetable oil can be used.NUTRITION FACTS: 1 Serving Calories 350 (Calories from Fat 145) Fat 16g (Saturated 11g) Cholesterol 60mg Sodium 340mg Carbohydrate 49g (Dietary Fiber 1g) Protein 4g % DAILY VALUE: Vitamin A 12% Vitamin C 0% Calcium 8% Iron 6% DIET EXCHANGES: Not RecommendedFrom "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

OATMEAL CAKE WITH BROILED FROSTING

Steps:

• In a small bowl, combine oats and water; let stand for 20 minutes. In a large bowl, combine the sugars, applesauce and eggs. Add oat mixture; mix well. Combine the flour, baking powder, cinnamon, salt, baking soda and nutmeg; gradually add to batter and mix well., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. , In a large bowl, combine frosting ingredients; spread over hot cake. Broil 6 in. from the heat for 1-2 minutes or until lightly browned and bubbly.

JAMAICAN BANANA CAKE WITH BROILED TOPPING

Steps:

• HEAT oven to 350ºF. Spray a 13x9-inch pan with no-stick flour spray.
• CREAM butter, sugar, vanilla and eggs in large bowl until creamy and slightly fluffy. Add milk, bananas, flour, baking powder, baking soda and salt. Beat at low speed of electric mixer until blended, scraping bowl constantly. Beat at medium speed 3 minutes, scraping bowl occasionally. Stir in nuts. Pour into prepared pan.
• BAKE for 40 to 45 minutes, or until golden brown and wooden pick inserted in center comes out clean. Cool 5 minutes.
• SET oven to broil. Combine butter, brown sugar and milk in small saucepan. Cook on medium heat, stirring constantly about 2 minutes, or until shortening melts. Stir in coconut and nuts. Spread over warm cake. Broil 4 inches from heat for 2 to 3 minutes, or until golden brown, watching carefully. Cool completely.