Caramel-Oatmeal Pecan Coffee Cake – Recipe!

Breakfast cakes with a warm and soothing smell are the perfect treat to wake the household.  I just love an easy-to-make treat in the morning packed with ingredients I adore.  Oatmeal makes a great base for breakfast cakes because it adds a boost of fiber and provides incredible texture.  Using a combination of wheat and white flours extends the balance of flavors, 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 slightly sticky, but it is crunchy from the pecans and chewy from the coconut.  Did I mention it has coconut too?  This combination of ingredients is molten perfection and ties it all together in perfect balance, making this breakfast cake one to remember.

Of course this is great for breakfast or brunch, but it can be served for dessert after a light meal, or at the beach for snackin’ while hangin’ with the kids.  It’s pretty good anytime of the day.

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)

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!