Oatmeal-Glazed Breakfast Cake
Ingredients
- Nonstick cooking spray, for the pan
- 375 g all-purpose flour (see cook's note)
- 240 ml old-fashioned rolled oats
- 200 g granulated sugar
- 105 g packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 240 ml vegetable oil
- 240 ml buttermilk
- 2 teaspoons pure vanilla extract
- 4 large eggs
- 160 g packed light brown sugar
- 120 ml old-fashioned rolled oats
- 120 ml sweetened shredded coconut
- 85 g unsalted butter
- 60 ml whole milk
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 120 ml pecans, chopped
Instructions
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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.
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Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside.
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Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
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Pour the batter into the prepared pan and bake until a toothpick inserted in the centre comes out clean, about 35 minutes.
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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.
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Pour the hot glaze over the warm cake and spread evenly.
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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.
Notes
Imported from Mela.
