Caramel-Oatmeal Pecan Coffee Cake – Recipe! Image 1
Breakfast, Cake, Food, Laugh

Caramel-Oatmeal Pecan Coffee Cake – Recipe!

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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.

Caramel-Oatmeal Pecan Coffee Cake – Recipe! Image 2

Ingredients

Cake

1 1/2 cup boiling water

1 cup rolled oats

6 tablespoons butter, room temperature

2/3 cup light brown sugar

2 tablespoons molasses

2 eggs

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

Caramel Topping

4 tablespoons butter

1/2 cup brown sugar

3 tablespoons heavy cream

1/2 cup sweetened coconut

3/4 cup chopped pecans

(Serves 8-12)

Caramel-Oatmeal Pecan Coffee Cake – Recipe! Image 3

To Prepare:

  1. Preheat oven to 350 degrees.  Grease and flour a 9 x 9 square pan, set aside.
  2. Add oatmeal to a bowl and pour boiling water over top, stir.  Let soak for 8 minutes.
  3. 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.
  4. Add flours, baking powder, baking soda, salt, cinnamon and ginger.  Mix on low for 1 minute.
  5. Spoon into prepared pan and smooth out on top.  Bake for 30-35 minutes or until toothpick comes clean.
  6. 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.
  7. 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.
  8. Let cake cool for 20-30 minutes before serving.  Enjoy!

Caramel-Oatmeal Pecan Coffee Cake – Recipe! Image 4

Caramel-Oatmeal Pecan Coffee Cake – Recipe! Image 5

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