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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
1 cup rolled oats (not instant) |
1 1/4 cups boiling water |
8 tablespoons, 1 stick unsalted butter, slightly softened |
1/2 cup sugar |
1 cup brown sugar |
2 eggs |
1 teaspoon vanilla |
1 1/2 cups all-purpose flour |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/4 teaspoon nutmeg |
1/2 teaspoon salt |
1 cup shredded coconut, packed |
5 ounces butter |
2/3 cup brown sugar |
1/4 cup light cream |
2/3 cup walnuts or pecans, chopped |
1/2 cup unsalted butter |
1 cup sugar |
2 tablespoons brandy |
2 teaspoons lemon juice |
4 granny smith apples |
Directions:
1. Topping:
2. Preheat oven to 350 degrees F, and lightly butter a 9-inch round cake pan.
3. Place oats in a bowl. Add boiling water and let stand 20 minutes. Cream butter and sugars, then add eggs and vanilla and stir well. Add rolled oats. Add dry ingredients. Pour batter into cake pan and bake 40 minutes.
4. For topping: On a cookie sheet, spread out coconut and bake until golden brown, about 5 minutes.
5. Cream butter then add brown sugar. Stir in cream, nuts and coconut. Garnish with apple confit.
6. Confit of apples:
7. In a saute pan on medium, melt the butter then stir in the sugar. Simmer, stirring occasionally until it begins to turn golden brown and caramelized. Add brandy and lemon juice to the pan and simmer to incorporate. Peel, half and core apples. Place apples in caramel and cook slowly to caramelize and tenderize. Serve warm.
8. Yield: 8 servings
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