A slice of moist cake topped with pecans and drizzled with sweet local honey sits on a yellow plate with a fork beside it.
DifficultyIntermediate
Yields9 Servings
Prep Time35 minsCook Time30 minsTotal Time1 hr 5 mins

Perfectly marrying the comforting essence of oatmeal with the irresistible sweetness of honey, this sumptuous cake promises to awaken your taste buds with every bite. Crafted with care and culinary finesse, each moist layer boasts the subtle tang of buttermilk, creating a harmonious balance that elevates the cake to new heights of decadence. Topped with a luscious glaze that glistens like golden sunshine, this coffee cake is a testament to the artistry of baking and the joy of savoring life's simple pleasures. Prepare to embark on a journey of unparalleled delight as you indulge in the rich, aromatic allure of our Honey-Glazed Buttermilk Oatmeal Coffee Cake.

[cooked-sharing]

 ½ cup Local Raw Honey
  cup Melted Butter
 2 tbsp Light-Colored Corn Syrup
 2 tsp Lemon Zest
 4 tsp Lemon Juice
 ½ cup Chopped Pecans
 1 ½ cups Rolled Oats
 1 cup All-purpose Flour
 ¾ cup Packed Brown Sugar
 ½ cup Chopped Pecans
 1 tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
  cup Buttermilk
 2 Eggs Lightly Beaten
 ¼ cup Melted Butter
 1 ½ tsp Vanilla Extract
 3 tbsp Local Raw Honey
1

Step 1
In a small bowl, combine 1/2 cup honey, 1/3 cup melted butter, the corn syrup, lemon zest and lemon juice. Stir in 1/2 cup chopped pecans. Pour into a well-greased 9x9x2-inch baking pan; set aside.

2

Step 2
In a blender or food processor, finely grind oats. Transfer to a large bowl. Stir in flour, brown sugar, 1/2 cup pecans, the baking powder, baking soda and salt. Make a well in the center of the dry ingredients. In a medium bowl, combine buttermilk, eggs, 1/4 cup melted butter and the vanilla. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

3

Step 3
Spoon batter evenly over honey mixture. Bake in a 375° oven about 25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and immediately invert cake onto a serving plate. Cool about 10 minutes. Serve warm drizzled with additional honey, if you like.

Nutrition Facts

Serving Size 1

Servings 9


Amount Per Serving
Calories 450
% Daily Value *
Total Fat 23g36%
Saturated Fat 9g45%
Cholesterol 79mg27%
Sodium 357mg15%
Total Carbohydrate 58g20%
Protein 6g12%

Vitamin C 2%
Calcium 71%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Category

Ingredients

 ½ cup Local Raw Honey
  cup Melted Butter
 2 tbsp Light-Colored Corn Syrup
 2 tsp Lemon Zest
 4 tsp Lemon Juice
 ½ cup Chopped Pecans
 1 ½ cups Rolled Oats
 1 cup All-purpose Flour
 ¾ cup Packed Brown Sugar
 ½ cup Chopped Pecans
 1 tsp Baking Powder
 ½ tsp Baking Soda
 ½ tsp Salt
  cup Buttermilk
 2 Eggs Lightly Beaten
 ¼ cup Melted Butter
 1 ½ tsp Vanilla Extract
 3 tbsp Local Raw Honey

Directions

1

Step 1
In a small bowl, combine 1/2 cup honey, 1/3 cup melted butter, the corn syrup, lemon zest and lemon juice. Stir in 1/2 cup chopped pecans. Pour into a well-greased 9x9x2-inch baking pan; set aside.

2

Step 2
In a blender or food processor, finely grind oats. Transfer to a large bowl. Stir in flour, brown sugar, 1/2 cup pecans, the baking powder, baking soda and salt. Make a well in the center of the dry ingredients. In a medium bowl, combine buttermilk, eggs, 1/4 cup melted butter and the vanilla. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

3

Step 3
Spoon batter evenly over honey mixture. Bake in a 375° oven about 25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and immediately invert cake onto a serving plate. Cool about 10 minutes. Serve warm drizzled with additional honey, if you like.

Honey Glazed Buttermilk Oatmeal Coffee Cake

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