Oatmeal Cake

Amazing Oatmeal Cake

One day at a family gathering my brother n law brought an oatmeal cake to a family party. It was his "Chef Dad's Recipe" It was soooo Delicious! I had never tried Oatmeal Cake before. After eating a slice or two I felt terrible. There is so much sugar and butter in the regular recipe, I was sick.  I knew I had to find a healthier substitute. This recipe met all my expectations!

 1 1/4 C boiling water
1 cup oatmeal (I've used both quick cooking and regular oats and they both work)
1/2 cup applesauce
1/4 cup buttermilk
 1 1/2 cup agave
 2 egg whites
1 tsp vanilla
 1 1/3 cup whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
 2 tsp cinnamon
1/2 tsp nutmeg

Preheat oven to 350 degrees.  Pour boiling water over oatmeal.  Cover and let stand for 20 minutes.  Add applesauce, buttermilk, agave, egg white, and vanilla.
Whisk dry ingredients together then mix with the wet ingredients (you can do this by hand).  Pour into a greased 9 x 13 inch square pan.  Bake for 20 minutes.

Frosting:
Put 1/4 cup plus 1/8 cup amber agave, 3 Tbsp light or regular butter, and 2 Tbsp evaporated skim milk in a small saucepan.  In a small bowl, combine 2 tsp cornstarch with 1 Tbsp evaporated skim milk.  Add this to the saucepan as well.  Bring this to a boil, then cook 1 more minute.  Stir in 3/4 cup flaked coconut  and 1 cup chopped and toasted pecans.  When the cake comes out of the oven, pour the frosting on top and smooth out with a knife. Put cake under broiler for a spell while the coconut toasts and gets a little crunchy.

Notes:
The reason I use amber agave in the frosting is to give it a darker color (like brown sugar would).  If you don't have the amber on hand though, just use light agave.
The pecans in the frosting are optional.  I don't usually put them in, but most people love them.
This cake is delicious both warm and cold. 

Here are some tips on baking with Agave. Because regular sugar is the Devil.
 "When adapting a recipe to use agave nectar, reduce the other liquids by one-third.  When replacing table sugar, plan on using about 25% less agave nectar to achieve the same level of sweetness; for example, use 3/4 cup of agave nectar for every cup of sugar.  Also, baked goods with agave nectar brown more quickly, so reduce oven temperatures by 25 degrees to avoid burning."