Tropical Oatmeal-Mango Cake

By Mark Militello

Published May 14, 2002

Total Time
1 hour 30 minutes
Rating
3(15)
Comments
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Ingredients

Yield:8 servings

  • 9 tablespoons butter, softened

  • 1 cup plus 2 tablespoons granulated sugar

  • 1 cup rolled oats (not instant)

  • 1 ½ cups flour

  • 1 teaspoon cinnamon

  • ¼ teaspoon nutmeg

  • 1 teaspoon baking soda

  • Pinch of salt

  • 1 ⅔ cup dark brown sugar

  • 2 eggs

  • 1 teaspoon vanilla extract

  • 1 cup finely diced mango

  • ⅔ cup chopped pecans

  • ¼ cup heavy cream

  • 1 cup shredded unsweetened coconut

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

90 grams carbs; 83 milligrams cholesterol; 649 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 17 grams saturated fat; 31 grams fat; 5 grams fiber; 209 milligrams sodium; 7 grams protein; 62 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Use about ½ tablespoon butter to grease a 10- to 11-inch springform pan. Dust with 2 tablespoons sugar. Heat oven to 350 degrees.

  2. Step 2

    Place oats in dry skillet, and toast until light brown. Transfer to bowl, and add 1 ¼ cup hot water. Set aside. Sift flour with cinnamon, nutmeg, baking soda and salt.

  3. Step 3

    Mix 1 cup granulated sugar and 1 cup brown sugar in bowl of electric mixer. Beat in eggs until smooth and mixture falls back in a ribbon when beater is lifted. Fold in vanilla, softened oats and mango. Fold in flour mixture.

  4. Step 4

    Transfer batter to pan, place in oven and bake for 45 minutes, until cake tester comes out clean and surface is lightly browned. Remove from oven. Turn on broiler.

  5. Step 5

    Mix pecans with remaining butter and remaining brown sugar. Stir in cream, and fold in coconut. Gently spread this mixture on top of cake.

  6. Step 6

    Place cake under broiler, and broil until surface is bubbly and lightly browned. Watch carefully so topping does not burn. Transfer cake to rack, and allow to cool before removing sides of pan.

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Ratings

3 out of 5
15 user ratings
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Comments

NYT Cooking

The butter is used to grease the pan and for the top mixture. There is no butter in the batter.

G Allen

is this right? there is no butter in the cake, but 9 1/2 T in the mixture on top?

Glo

I just made this last night. It wasn't bad but didn't taste "tropical" with the dense oatmeal. The mango flavor also totally didn't come through at all--it just tasted sweet, with the coconut pecan topping.

CJ

NYT - please clarify this recipe. How much butter goes into the batter?

G Allen

is this right? there is no butter in the cake, but 9 1/2 T in the mixture on top?

NYT Cooking

The butter is used to grease the pan and for the top mixture. There is no butter in the batter.

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