Lighter Swedish Tosca Cake
Ingredients
Cake
1/2 C. boiling water
1/4 C. rolled oats
1/2 C. firmly packed brown sugar
1/2 C. sugar
3 Tbsp. light margarine
1/2 tsp. almond or coconut extract
1 C. all purpose flour
1/4 C. egg substitute (or 1 egg)
1 tsp. baking powder
1/4 tsp. salt
Topping:
1/4 C. rolled oats
1/4 C. firmly packed brown sugar
1 Tbsp. flour
2 Tbsp. light margarine
1/4 C. coconut
2 Tbsp. chopped nuts (optional)
2 Tbsp. skimmed milk
1/4 tsp. vanilla
Cooking Instructions
Heat oven to 350. Spray an 8 inch square pan with nonstick cooking spray. Set aside. In a small bowl, combine the 1/4 oats and boiling water. Let stand 5 minutes. In a large bowl, combine sugar, 1/2 C. brown sugar, 3 Tbls. margarine almond or coconut extract, and egg or egg substitute. Beat well. Add oat mixture; neat 2 minutes at medium speed. Lightly spoon flour into a measuring C.; level off. Add 1 C. flour, baking powder, and salt. Beat an additional 2 minutes. Pour into sprayed baking dish. Bake at 350 for 25-30 minutes or until toothpick comes out clean. Meanwhile, in a small bowl, combine 1/4 C. oats, 1/4 C. brown sugar, and 1 Tbls. flour. Mix well. With pastry blender or fork, cut in 2 Tbls. margarine until crumbly. Stir in coconut and nuts if using them. Add milk and vanilla, and mix well. Spread topping over hot cake. Broil 5-7 inches from heat for 2-3 minutes, be careful not to burn the cake. Do so until bubbly and golden. Cool slightly on wire rack then serve warm.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)