1/3 c. rolled oats
1/2 c. brown sugar, divided
1/4 c. yogurt, divided
1 t. vanilla extract
1 egg white
1/3 c. flour
1/2 t. baking soda
1/2 t. cinnamon
1/4 t. salt
Cover oats with 1/3 c. boiling water and set aside. Beat 1/4 c. brown sugar, 2 T. yogurt, 1 T. butter, vanilla, and eggs. Stir in flour, baking soda, cinnamon, and 1/8 t. salt. Then stir in oatmeal mixture. Butter 4 small ramekins and fill with batter. Bake at 350 degrees for 20 minutes or until the cake springs back when touched. Once cooled, whisk together remaining 1/4 c. brown sugar, 2 T. yogurt, 2 t. butter, and 1/8 t. salt and frost each cake.
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