Another fabulous recipe courtesy of Martha Stewart challenger, Lynn Ford. We love some sweetness/bread/coffee cake for breakfast around here. Nothing like a little sugar to get your day started! This oatmeal coffee cake is one of our favorites.
For the cake, you'll need:
- 1 cup regular uncooked oats
- 1 stick butter, cut into pieces
- 1 and 1/4 cup boiling water
- 1 and 1/3 cup all purpose flour
- 1 teaspoon soda
- 1 teaspoon cinnamon
- 2 eggs
- 1 cup firmly packed brown sugar
- 3/4 cup regular sugar
For the topping, you'll need:
- 1 cup brown sugar
- 1 cup chopped pecans
- 1 stick butter
- 1/3 cup milk
First, preheat the oven to 350 degrees. Grease and flour a 13x9" pan. Place oats and butter in the bowl of an electric mixer. Pour boiling water over oats. Cover and let stand for 20 minutes.
Stir together flour, baking soda and cinnamon in a small bowl. Set aside
Once the 20 minutes are up, add your eggs to the oat mixture. Beat at medium speed, just until blended. Gradually add the sugars, beating again until just blended. Next, gradually add flour mixture, beating until just blended.
Pour batter into the pan. Bake for about 25 minutes.
While your cake is baking, mix up the topping in a saucepan over low heat. Do not cook, just let the butter melt so you can mix it all together. Pour your topping over the warm cake - it'll be nice and gooey. Let cool a little before you cut into the cake so you don't have a big ol' mess.
Look at this deliciousness. The pecans make it look so pretty, and add a little crunch.
Speaking of pecans, I've got a new project a-brewing for the new year. I just opened a shop on Etsy called The Proper Pecan. It is by no means complete, but I love a work in progress with a plan! Danielle Moss is designing a logo and banner for me which I am so excited about! Click here for a sneak peek.
What do you have in store for the new year?