Applesauce Oatmeal Cake With Broiled Coconut Topping

I saw this recipe in an issue of Betty Crockers Slow Cooker Recipes magazine and knew right away this was a keeper. This was great for dessert but was just as good the next morning as a Coffee Cake.

• Ready In: 1 hr 20 mins
• Serves: 9

Ingredients

• 1 1⁄4 cups  chunky unsweetened applesauce
• 1  cup old fashioned oats
• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 1  cup granulated sugar
• 1  teaspoon vanilla
• 2  eggs
• 1 1⁄2 cups Gold Medal all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground nutmeg
• 1⁄4 teaspoon salt

• Topping

• 3⁄4 cup flaked coconut
• 1⁄2 cup  packed brown sugar
• 1⁄3 cup pecans or 1⁄3 cup walnuts, chopped
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 3  tablespoons milk

Directions

1. In 1-quart saucepan, heat applesauce to boiling over medium-high heat. Stir in oats and let stand 20 minutes.
2. Heat oven to 350º. Grease bottom & sides of 9-inch square pan with shortening.
3. In large bowl, beat 1/2 cup butter and granulated sugar with electric mixer on medium speed until light and fluffy.
4. Beat in vanilla and eggs until fluffy.
5. Beat in applesauce mixture just until mixed.
6. Stir in flour, baking soda, cinnamon, nutmeg and salt, scraping bowl once, just until blended.
7. Pour into prepared pan.
8. Bake 40-50 minutes or until toothpick inserted in center comes out clean.
9. Meanwhile, in small bowl, mix all topping ingredients until well blended. Spread topping over hot cake. Broil cake with top 6 inches from heat 1 to 2 minutes or until top is golden and bubbly.
10. Cool 30 minutes.
11. Serve warm.