Best Oven Broiled Cake Recipes

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OLD-FASHIONED OATMEAL CAKE WITH BROILED TOPPING



Old-Fashioned Oatmeal Cake with Broiled Topping image

This delicious oatmeal cake topped with coconut and nuts mixture is perfect for anytime dessert.

Provided by Pillsbury Kitchens

Categories     Dessert

Time 2h15m

Yield 16

Number Of Ingredients 18

1 1/2 cups quick-cooking oats
1 1/4 cups boiling water
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup butter or margarine, softened
1 teaspoon vanilla
3 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
2/3 cup packed brown sugar
1/4 cup butter or margarine, melted
3 tablespoons half-and-half or milk
1 cup coconut
1/2 cup chopped nuts

Steps:

  • In small bowl, mix oats and boiling water; let stand 20 minutes. Meanwhile, heat oven to 350°F. Grease 13x9-inch pan with shortening or cooking spray; lightly flour.
  • In large bowl, beat granulated sugar, 1 cup brown sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy, scraping bowl occasionally. Beat in vanilla and eggs. Beat in oat mixture and remaining cake ingredients until well blended, scraping bowl occasionally. Spread batter evenly in pan.
  • Bake 35 to 45 minutes or until toothpick inserted in center comes out clean.
  • Set oven control to broil. In small bowl, beat 2/3 cup brown sugar, 1/4 cup butter and the half-and-half with electric mixer on high speed until smooth. Stir in coconut and nuts. Spoon over warm cake; spread to cover.
  • Broil 4 to 6 inches from heat 1 to 2 minutes or until bubbly and light golden brown. Cool completely, about 1 hour.

Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 65 mg, Fat 3, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 37 g, TransFat 1/2 g

LAZY DAISY CAKE



Lazy Daisy Cake image

Vintage Lazy Daisy Cake - a buttery yellow cake layer with a broiled coconut topping.

Provided by Lana Stuart

Categories     Desserts

Time 1h

Number Of Ingredients 12

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
4 tablespoons butter
1 cup milk
1 teaspoon vanilla extract
4 eggs (room temperature)
2 cups sugar
9 tablespoons butter (melted)
¾ cup packed light brown sugar
6 tablespoons evaporated milk ((recommended: Carnation))
1 ½ cups shredded coconut ((recommended: Baker's Angel Flake))

Steps:

  • Adjust an oven rack to the middle position and heat the oven to 350. Grease and flour a 13x9 inch pan.
  • Whisk together the flour, baking powder, and salt in a medium bowl.
  • Heat the butter and milk in a medium saucepan over medium heat until the butter melts. Remove from the heat and stir in the vanilla.
  • In a large bowl, use an electric mixer on medium-high speed to beat the eggs and sugar together until pale and thick, about 6 minutes.
  • Using a rubber spatula, fold the flour mixture and milk mixture alternately into the eggs and sugar until just incorporated.
  • Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes.
  • Remove from the oven and let the cake cool in the pan for about 10 minutes.
  • Heat the broiler while you mix the topping.

Nutrition Facts : ServingSize 1, Calories 374 kcal, Carbohydrate 56 g, Protein 4 g, Fat 15 g, SaturatedFat 10 g, Cholesterol 73 mg, Sodium 265 mg, Fiber 1 g, Sugar 43 g, TransFat 1 g

OVEN BROILED CAKE



Oven Broiled Cake image

My Mother made this cake when I was a kid. She also gave it it's name, I assume. She made the cake batter from scratch, but I find that a packaged cake mix is easier. Most of the time she made it to take to family reunions or other socials. My children and Grand kids love it.

Provided by Bill Snead

Categories     Cakes

Time 20m

Number Of Ingredients 8

1 box yellow cake mix
1/4 lb butter or margarine
2 c brown sugar, firmly packed
1 c coconut, flaked
1 c nuts (i use pecan pieces)
6 tsp milk
1 pinch salt
1 tsp vanilla extract

Steps:

  • 1. Prepare cake mix per directions on package. Pour into a greased 9" by 13" by 2 1/2" baking pan. Bake per package instructions.
  • 2. While cake is baking, prepare topping using the remaining ingredients. Place butter or margarine in a small sauce pan on low heat, add brown sugar, vanilla and milk and cook until well mixed and smooth. Add salt, nuts and coconut. stir until mixed then leave on very low heat until cake is done.
  • 3. Remove cake from the oven and spread topping mixture on top of cake.
  • 4. Turn on the oven broiler unit. Place cake back in oven and broil until lightly browned. Watch closely so as not to let the topping burn.
  • 5. Remove cake from oven and let cool before cutting.

BAKED MARYLAND LUMP CRAB CAKES



Baked Maryland Lump Crab Cakes image

Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!

Provided by T. Kent

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 11

¼ cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
⅛ teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
¾ cup cholesterol-free egg product
1 pound lump crab meat

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
  • Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
  • Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Nutrition Facts : Calories 91.7 calories, Carbohydrate 2.5 g, Cholesterol 34.4 mg, Fat 4.1 g, Fiber 0.2 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 343.7 mg, Sugar 0.3 g

MARYLAND CRAB CAKES III



Maryland Crab Cakes III image

These crab cakes are rich and moist with lots of meat and very little filling. Typical of finer restaurants!

Provided by Jeff Hemerly

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 25m

Yield 6

Number Of Ingredients 7

1 ⅛ cups crushed saltine crackers
1 cup mayonnaise
1 teaspoon prepared brown mustard
¼ cup chopped onion
1 stalk celery, chopped
1 teaspoon Old Bay Seasoning TM
1 pound crabmeat

Steps:

  • Preheat oven on broiler setting. Lightly grease a baking sheet.
  • In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
  • Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 12.2 g, Cholesterol 71.4 mg, Fat 31.6 g, Fiber 0.8 g, Protein 18.6 g, SaturatedFat 4.7 g, Sodium 820.2 mg, Sugar 0.9 g

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