- Midwest Living / Food
- Makes: 9 servings
- Prep 30 mins
- Bake 25 mins
- The honey mixture bakes at the bottom of the pan for this dessert. Then flip the finished cake over to reveal a sweet glaze on top.
- ingredients
- 1/2 cup honey
- 1/3 c butter, melted
- 2 TBSP light corn syrup
- 2 tsp finely shredded lemon peel
- 4 tsp lemon juice
- 1/2 cup chopped pecans
- 1 1/2 cup all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 cup chopped pecans
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup buttermilk or sour milk (see note)
- 2 eggs slightly beaten
- 1/4 cup butter, melted
- 1 1/2 tsp vanilla
- Honey (optional)
- directions
- Generously grease a 9x9x2-inch baking pan. In a small bowl, combine 1/2 cup honey, 1/3 cup melted butter, corn syrup, lemon peel and lemon juice. Stir in 1/2 cup chopped pecans. Pour into prepared pan; set aside.
- For cake: In a blender or food processor, blend or process oats until finely ground. Transfer to a large bowl. Stir in flour, brown sugar, 1/2 cup pecans, baking powder, baking soda, and salt. Make a well in the center of the dry ingredients. In a medium bowl, combine buttermilk, eggs, 1/4 cup melted butter, and vanilla. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).
- Spoon batter evenly over honey mixture. Bake in a 375 degree F oven about 25 minutes or until a wooden toothpick inserted in center comes out clean. Remove from oven and immediately invert cake onto a serving plate. Cool about 10 minutes. Serve warm drizzled with additional honey, if you like. Makes 9 servings.
note
- Sour Milk: To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to equal 2/3 cup; stir. Let the mixture stand for 5 minutes before using.
nutrition facts
(Honey-Glazed Buttermilk Oatmeal Coffee Cake)
Servings Per Recipe 9, Fat, total (g) 23, chol. (mg) 79, sat. fat (g) 9, vit. A (IU) 437, calcium (mg) 71, vit. C (mg) 2, iron (mg) 2, fiber (g) 3, cal. (kcal) 450, pro. (g) 6, sodium (mg) 357, carb. (g) 58
