Oatmeal-Glazed Breakfast Cake
This hearty cake is packed with oats, flavored with cinnamon and topped with a warm glaze made with more oats, shredded coconut and nuts. We used pecans, but feel free to use whatever you have on hand. It's a great way to clean out the pantry and simple enough for kids to help with. Bake one on a Sunday and enjoy it all week long for breakfast or as a snack! It's delicious at room temperature or lightly warmed in the microwave.
Yield
12
Ingredients
Nonstick cooking spray, for the pan
3 cups all-purpose flour (see Cook's Note)
1 cup old-fashioned rolled oats
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup vegetable oil
1 cup buttermilk
2 teaspoons pure vanilla extract
4 large eggs
3/4 cup packed light brown sugar
1/2 cup old-fashioned rolled oats
1/2 cup sweetened shredded coconut
6 tablespoons unsalted butter
1/4 cup whole milk
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2 cup pecans, chopped
Instructions
Step 1
For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
Step 2
Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
Step 3
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
Step 4
For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
Step 5
Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week.
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