Recipe courtesy of
Arlyn Osborne
for
Food Network Kitchen
Recipe courtesy of
Arlyn Osborne
for
Food Network Kitchen
Watch how to make this recipe.
Oatmeal-Glazed Breakfast Cake
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- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 25 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 536
- Total Fat
- 29 g
- Saturated Fat
- 6 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 2 g
- Sugar
- 36 g
- Protein
- 7 g
- Cholesterol
- 67 mg
- Sodium
- 322 mg
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.
- Level: Easy
- Total: 1 hr 40 min (includes cooling time)
- Active: 25 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 536
- Total Fat
- 29 g
- Saturated Fat
- 6 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 2 g
- Sugar
- 36 g
- Protein
- 7 g
- Cholesterol
- 67 mg
- Sodium
- 322 mg
Ingredients
Cake:
Glaze:
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.)
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