Swedish Tosca

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Swedish Tosca

 

Cake;

1/2 cup boiling water

1/4 cup rolled oats

1/2 cup firmly packed brown sugar

1/2 cup sugar

3 tbsps. soy margarine

1/2 tsp. almond or coconut extract

1 cup all purpose flour

1/4 cup egg substitute (or 1 egg)

1 tsp. baking powder

1/4 tsp. salt

 

Topping;

1/4 cup rolled oats

1/4 cup firmly packed brown sugar

1 tbsp. flour

2 tbsps. soy margarine

1/4 cup coconut

2 tbsps. chopped nuts (optional)

2 tbsps. soy milk

1/4 tsp. vanilla

 

Heat oven to 350 degrees. Spray an 8 " 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 cup brown sugar, 3 tbsps. 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 cup, level off. Add 1 cup flour, baking powder, and salt.

Beat an additional 2 minutes. Pour into sprayed baking dish.

Bake at 350 degrees for 25 to 30 minutes or until toothpick comes out clean.

Meanwhile, in a small bowl, combine 1/4 cup oats, 1/4 cup brown

sugar, and 1 tbsp. flour. Mix well. With pastry blender or fork, cut in

2 tbsps. 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 to 7 inches from heat for 2 to 3

minutes, be careful not to burn the cake. Do so until bubbly and

golden. Cool slightly on wire rack, serve warm.

Makes 9 servings.

 

 

 

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