Caramel Broiled Berry Oatmeal Cake

Continuing on with the theme of Mother's Day treats, today's recipe is a perfect compliment to Mother's Day brunch! This cake is moist and dense without being too heavy. The sweetness of the preserves and coconut pairs well with the nuttiness from the oats.

A wonderful treat for mom whether it's breakfast, brunch or snack time! :)

Caramel Broiled Berry Oatmeal Cake
Inspired by: Land O' Lakes
Yield: 10 servings

Ingredients

• For the Cake
• 1 1/4 C boiling water
• 1 C old-fashioned rolled oats
• 1/2 C granulated sugar substitute
• 1/2 C brown sugar
• 1/4 C butter, softened 
• 1/4 C non-fat plain yogurt
• 2 eggs
• 1 C whole wheat flour
• 1 C all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp vanilla extract
• 1/3 C natural preserves of your choice, slightly melted.
• For the Topping
• 1 1/4 C flaked coconut (I used a mixture of unsweetened and sweetened)
• 1/2 C brown sugar
• 1/3 C butter, melted
• 1/3 C non-fat half & half

Directions

1. Preheat oven to 350. Spray and flour a 9x11 baking dish.
2. In a small bowl, stir together the boiling water and oats. Set aside.
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. 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. Pour batter into prepared pan. Drop preserves by teaspoon-fulls on top of batter. Swirl the preserves through the batter with a knife.
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. Combine all toppings 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. Serve warm or cooled.