This recipe comes from 250 Treasured Country Desserts by Andrea Chesman. I am posting this for buttmunch who requested it in the one million thread. My substitutions are included in brackets because I realize that not everyone wants their cake to be fat-free vegan.
Lazy Daisy Oatmeal Cake
Preheat oven to 180C/350F. Lightly spray a 9" cake pan and set aside.
Combine in a medium bowl and let sit for 20 minutes:
1 1/4 cups boiling water
1 cup rolled oats - not quick-cooking
[1/2 cup chopped dates]
In a large bowl, beat together:
1/2 cup/1 stick butter [1/2 cup unsweetened applesauce]
1 cup firmly packed brown sugar [1/2 cup brown sugar]
1 teaspoon vanilla
2 eggs [1/2 cup water or non-dairy milk]
The cooled oatmeal
In another bowl, mix together:
1 1/2 cups all-purpose flour [1 1/2 cups whole wheat flour]
1 teaspoon baking soda [1 teaspoon each baking soda and baking powder]
3/4 teaspoon cinnamon [1 teaspoon cinnamon]
1/2 teaspoon salt [omitted]
1/4 teaspoon nutmeg [1/2 teaspoon nutmeg]
Add dry mix to wet mix and blend well. Pour into prepared pan and bake in preheated oven for 50 to 55 minutes [45 minutes]. Let stand for five minutes while you prepare the frosting [didn't use because I like plain cake] and preheat the broiler.
In a medium bowl, mix together well:
4 tablespoons butter, melted
1/2 cup firmly packed light brown sugar
3 tablespoons cream or half-and-half
3/4 cup unsweetened flaked coconut
1/2 cup chopped pecans
Spread frosting evenly on the warm cake. Place the cake 3" from the heat source and broil until frosting becomes light brown and bubbly. Watch carefully because the topping browns very quickly. Eat warm or cold.
Serves 6 to 9