1 3/4 cups all-purpose flour
2/3 cup packed brown sugar
1/8 teaspoon salt
2 teaspoons baking powder
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder red sugar for decoration
1 teaspoon vanilla extract
1 cup rapid-rising oats
1/4 cup cornflakes cereal
Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 9 inch round pan.
In a large bowl, mix together brown sugar, salt, baking powder, baking soda, red sugar, baking powder, and vanilla. Make a well in the center of the brown sugar mixture, add oats, another water/egg mixture; stir to coat.
Pour the mixture into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Cool cake immediately and refrigerate at least one hour. If desired, arrange the cornflakes onto cooled cake. Place toast on center of the cake and dust with sparkling beets, orange and chocolate glaze, if desired. Frost dark side with cream cheese icing if desired.