This time of year I tend to bake things near and dear to my heart – baked goods that are a little earthier with a nutty chew. Breakfast cakes are the perfect venue for ingredients with these heartier qualities and having a slice of something warm with flavors of the season is the perfect way to start any day.
Oatmeal makes a great base for breakfast cakes because it adds a boost of fiber and provides an incredible moist base. Using a combination of wheat and white flours extends this nice textural balance and creates a crumb that is fork tender with a satisfying chew.
As for the topping – anything caramel for breakfast is okay by me and this one is not only sticky-ooey-gooey, but it is crunchy from the pecans and chewy from the coconut – oh did I mention it has coconut too. The combination of these ingredients is boiled perfection and they lie upon a cake that balances it all out beautifully.
Of course this is great for breakfast, but it is also nice served as dessert after a soup & salad meal, or for an after school snack while hangin’ with the ladies. Let’s face it – it’s pretty good anytime of the day.
1 1/2 cup boiling water
1 cup rolled oats
6 tablespoons butter, room temperature
2/3 cup light brown sugar
2 tablespoons molasses
1 teaspoon vanilla extract
1 cup all-purpose flour
2/3 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
4 tablespoons butter
1/2 cup brown sugar
3 tablespoons heavy cream
1/2 cup sweetened coconut
3/4 cup chopped pecans
- Preheat oven to 350 degrees. Grease and flour a 9 x 9 square pan, set aside.
- Add oatmeal to a bowl and pour boiling water over top, stir. Let soak for 8 minutes.
- In a stand mixer or large bowl, cream together butter, sugar and molasses on high speed for 3 minutes, scrape down sides of bowl. Add eggs, vanilla, and oatmeal mixture, mix on high for 1 minute.
- Add flours, baking powder, baking soda, salt, cinnamon and ginger. Mix on low for 1 minute.
- Spoon into prepared pan and smooth out on top. Bake for 30-35 minutes or until toothpick comes clean.
- In a saucepan, add butter and sugar. Place saucepan over medium heat and cook until melted and lightly bubbly, about 4 minutes. Add cream and stir until combined. Add coconut and pecans, stir. Remove from heat.
- Remove cake from oven and set temperature to broil. Pour hot caramel over the top of cake and place under broiler for 1 1/2 minutes or until bubbly.
- Let cake cool for 20-30 minutes before serving. Enjoy!