Wednesday, March 3, 2010

Oat and Pecan Coffee Cake

This is one of my go-to recipes. I do not know where it came from or who gave it to me, but whoever you are thank you. This coffee cake is sure to please. It has made countless appearances on my breakfast table for over 10 years now, and yes I had at one point doctored up a vegan version. The cake is not overly sweet; the oats give it body -- it's a perfect accompaniment for a hot creamy cup of coffee on a lazy morning.

I usually make this the day before I plan to eat it, the cake gets more moist and flavorful.

Oat and Pecan Coffee Cake

  • 1 cup oats
  • 1 1/2 cups hot water
  • 1/2 butter
  • 1 cup light brown sugar
  • 2 eggs
  • 1 1/2 cup flour
  • 1 1/2 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup brown sugar
  • 2 teaspoon flour
  • 3 tablespoon butter
  • 2/3 cup pecans, chopped
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg

How To:

Preheat the oven to 375 degrees Fahrenheit. Using a pad of butter, grease the bottom and sides of a 9 inch spring form cake pan.

Boil the 1 1/2 cups of water and pour over the oats and let sit for about 5 minutes.  Cream the butter and brown sugar in a mixer. Once the butter and sugar are thoroughly combined, mix in eggs and the vanilla.

In a separate bowl, sift the dry ingredients together. Slowly mix in the dry ingredients into the butter mixture. Once combined, add in the saturated oats and mix until loosely combined. Pour the batter into the greased pan.

For the topping cut the butter with the sugar, flour, and spices. Add in the copped pecans and mix with your fingers until it reaches a crumbly/streusel texture. Sprinkle the topping over the cake.

Bake the cake for 30-35 minutes, until a toothpick comes out clean.

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