SERVES 9
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.
CAKE |
|
1 |
cup (3 ounces) quick-cooking oats (see note) |
¾ |
cup water, at room temperature |
¾ |
cup (3¾ ounces) unbleached all-purpose flour |
½ |
teaspoon baking soda |
½ |
teaspoon baking powder |
½ |
teaspoon table salt |
¼ |
teaspoon ground cinnamon |
⅛ |
teaspoon ground nutmeg |
4 |
tablespoons (½ stick) unsalted butter, softened |
½ |
cup (3½ ounces) granulated sugar |
½ |
cup packed (3½ ounces) light brown sugar |
1 |
large egg, at room temperature |
½ |
teaspoon vanilla extract |
BROILED ICING |
|
¼ |
cup packed (1¾ ounces) light brown sugar |
3 |
tablespoons unsalted butter, melted and cooled |
3 |
tablespoons milk |
¾ |
cup sweetened shredded coconut |
½ |
cup (2½ ounces) pecans, chopped |
1. FOR THE CAKE: Adjust an oven rack to the middle position and heat the oven to 350 degrees. Cut two 16-inch lengths of aluminum foil and fold both lengthwise to 5-inch widths. Grease an 8-inch square metal baking dish. Fit the foil pieces into the baking dish, one overlapping the other, pushing them into the corners and up the sides of the pan; allow the excess to overhang the pan edges. Spray the foil lightly with vegetable oil spray.
2. Combine the oats and water in a medium bowl and let sit until the water is absorbed, about 5 minutes. In a second medium bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until combined and the mixture has the consistency of damp sand, 2 to 4 minutes, scraping down the bowl with a rubber spatula halfway through mixing. Add the egg and vanilla; beat until combined, about 30 seconds. Add the flour mixture in two additions and mix until just incorporated, about 30 seconds. Add the soaked oats and mix until combined, about 15 seconds.
4. Give the batter a final stir with a rubber spatula to make sure it is thoroughly combined. Transfer the batter to the prepared pan and lightly tap it against the countertop two or three times to settle the batter; smooth the surface with the spatula. Bake the cake until a toothpick inserted into the center comes out with a few crumbs attached, 30 to 35 minutes, rotating the pan halfway through the baking time. Cool the cake slightly in the pan, at least 10 minutes.
5. FOR THE BROILED ICING: While the cake cools, adjust an oven rack about 9 inches from the broiler element and heat the broiler. In a medium bowl, whisk the brown sugar, melted butter, and milk together; stir in the coconut and pecans. Spread the mixture evenly over the warm cake. Broil until the topping is bubbling and golden, 3 to 5 minutes.
6. Cool the cake in the pan for 1 hour. To remove the cake from the pan, pick up the overhanging edges of the foil and transfer the cake to a platter. Gently push the side of the cake with a knife and remove the foil, one piece at a time. Cut the cake into squares and serve.