Oatmeal-Glazed Breakfast Cake
- Level: Easy
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 536
- Total Fat
- 29
- Saturated Fat
- 6
- Carbohydrates
- 64
- Dietary Fiber
- 2
- Sugar
- 36
- Protein
- 7
- Cholesterol
- 67
- Sodium
- 322
- Total: 1 hr 40 min (includes cooling time)
- Active: 25 min
Ingredients
Cake:
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
Glaze:
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
Directions
- 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.
- 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.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
- 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.
- 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.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)