Caramel Broiled Berry Oatmeal Cake

• FOR THE CAKE:
• 1-1/4 cup Boiling Water
• 1 cup Old Fashioned Rolled Oats
• 1/2 cups Granulated Sugar Substitute
• 1/2 cups Brown Sugar
• 1/4 cups Butter, Softened
• 1/4 cups Non-fat Plain Yogurt
• 2 Eggs
• 1 cup Whole Wheat Flour
• 1 cup All-purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 1 teaspoon Vanilla Extract
• 1/3 cups Natural Preserves Of Your Choice, Slightly Melted
• FOR THE BROILED TOPPING:
• 1-1/4 cup Flaked Coconut, Either Sweetened Or Unsweetened
• 1/2 cups Brown Sugar
• 1/3 cups Butter, Melted
• 1/3 cups Non-fat Half-and-Half

1. 1. Preheat oven to 350u0b0F. Spray and flour a 9x11 baking dish.
2. 2. For the cake, in a small bowl, stir together the boiling water and oats. Set aside.
3. 3. In the bowl of a stand mixer, combine sugar substitute, brown sugar and butter. Beat on medium speed until well-mixed, scraping sides occasionally.
4. 4. Beat in yogurt and eggs until smooth. Add flours, baking soda, salt, and vanilla. Beat until combined. Reduce speed to low and add in the oat mixture. Beat until blended.
5. 5. Pour batter into prepared pan. Drop preserves by teaspoonfuls on top of batter. Swirl the preserves through the batter with a knife.
6. 6. Bake for 30 to 35 minutes or until knife inserted in the center of the cake comes out clean. Remove from oven. Turn oven to broil.
7. 7. Combine all topping ingredients in a medium-sized bowl. Spread over hot cake. Return to oven and broil (4-5 inches from heat) until bubbly and lightly browned. This should take about 2-4 minutes. Watch closely to prevent burning.
8. 8. Serve warm or cooled.
9. Recipe inspired by Land O' Lakes

cake, boiling water, oats, granulated sugar substitute, brown sugar, ubc, ubc, eggs, whole wheat flour, allpurpose, baking soda, salt, vanilla, preserves, brown sugar, butter, nonfat

Taken from tastykitchen.com/recipes/desserts/caramel-broiled-berry-oatmeal-cake/ (may not work)