Oatmeal Cake with Broiled Icing

Got this recipe from one of the baking blogs I follow. This is a perfectly moist and light, but wannabe fancy little cake. Another great dessert to file away....

Oatmeal Cake with Broiled Icing

Cake Ingredients:
1 cup quick-cooking oats (see note)
3/4 cup water , room temperature
3/4 cup unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg, room temperature
1/2 teaspoon vanilla extract

Broiled Icing Ingredients:
1/4 cup packed light brown sugar
3 tablespoons unsalted butter, melted and cooled
3 tablespoons milk
3/4 cup sweetened shredded coconut
1/2 cup pecans, chopped

Directions:
1. FOR THE CAKE: Adjust oven rack to middle position and heat oven to 350 degrees. Create a foil sling for the pan: cut two 16-inch lengths of foil and fold them to widths of 5 inches each. Fit foil pieces into baking dish, one overlapping the other, pushing them into corners and up sides of pan; allow excess to overhang pan edges. This creates a sling that will help you remove the cake after baking and cooling. Spray foil lightly with nonstick cooking spray.

2. Combine oats and water in medium bowl and let sit until water is absorbed, about 5 minutes. In another medium bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.

3. In bowl of standing mixer, beat butter and sugars on medium speed until combined, 2 to 4 minutes, scraping down bowl halfway through mixing. Add egg and vanilla; beat until combined, about 30 seconds. Add flour mixture in 2 additions and mix until just incorporated, about 30 seconds. Add soaked oats and mix until combined, about 15 seconds.

4. Transfer batter to prepared pan and lightly tap against counter 3 or 4 times to dislodge any large air bubbles; smooth surface with spatula. Bake cake until toothpick inserted into center comes out with few crumbs attached, 30 to 35 minutes, rotating pan halfway through baking. Let cake cool slightly in pan, at least 10 minutes.

5. FOR THE BROILED ICING: While cake cools, adjust oven rack about 9 inches from broiler element and heat broiler. In medium bowl, whisk brown sugar, melted butter, and milk together; stir in coconut and pecans. Spread mixture evenly over warm cake. Broil until topping is bubbling and golden, 3 to 5 minutes.

6. Let cake cool in pan 1 hour. Transfer cake to serving platter, then discard foil. Cut cake into squares and serve.

*ATK’s notes: Do not use old-fashioned or instant oats for this recipe. Be sure to use a metal baking dish; glass pans are not recommended when broiling. If you have a drawer-style broiler (underneath the oven), position the rack as far as possible from the broiler element and monitor the icing carefully as it cooks in step 5. A vertical sawing motion with a serrated knife works best for cutting through the crunchy icing and tender crumb.