Honey Glazed Buttermilk Oatmeal Coffee Cake Recipes

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HONEY-GLAZED BUTTERMILK OATMEAL COFFEE CAKE



Honey-Glazed Buttermilk Oatmeal Coffee Cake image

Make and share this Honey-Glazed Buttermilk Oatmeal Coffee Cake recipe from Food.com.

Provided by Pinay0618

Categories     Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 18

1/2 cup honey
1/3 cup butter, melted
2 tablespoons light corn syrup
2 teaspoons finely shredded lemon peel
4 teaspoons lemon juice
1/2 cup chopped pecans
1 1/2 cups rolled oats
1 cup all-purpose flour
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk (see note) or 2/3 cup sour milk (see note)
2 eggs, lightly beaten
1/4 cup butter, melted
1 1/2 teaspoons vanilla
honey (optional)

Steps:

  • 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.

Nutrition Facts : Calories 457.7, Fat 22.9, SaturatedFat 8.9, Cholesterol 73.7, Sodium 389.4, Carbohydrate 60.1, Fiber 3, Sugar 36.3, Protein 6.5

OATMEAL COFFEE CAKE



Oatmeal Coffee Cake image

My late neighbour; Anne Shuttleworth gave me this recipe in 1988. She said it was her old "stand-by". It always turned out perfect and everyone enjoyed it.

Provided by Helen1

Categories     Breads

Time 1h40m

Yield 8 serving(s)

Number Of Ingredients 17

1 cup oatmeal
1 1/2 cups boiling water
1/2 cup butter or 1/2 cup margarine
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon melted butter or 1 tablespoon margarine
3/4 cup brown sugar
1 egg
2 teaspoons milk
1/2 cup long strand coconut
3/4 cup walnuts, chopped fine

Steps:

  • Grease 9x9" or 10x10" square baking pan.
  • Preheat oven to 350°F.
  • Mix oatmeal with boiling water, and place in fridge to cool.
  • Beat together butter/margarine, white sugar, brown sugar, eggs and vanilla.
  • Add in flour, baking soda and spices, beat well.
  • Fold in oatmeal mixture.
  • Bake for 50 minutes.
  • Topping.
  • Combine butter/margarine, brown sugar, egg and milk, mix well.
  • Fold in coconut and walnuts till mixed well.
  • This mixture will be runny.
  • After the 50 minutes, spread topping evenly on cake and bake another 10 minutes at 350°F.

Nutrition Facts : Calories 655.8, Fat 26.4, SaturatedFat 12.8, Cholesterol 113.8, Sodium 299, Carbohydrate 99.9, Fiber 3.4, Sugar 72.5, Protein 8.6

HONEY BUTTERMILK OATMEAL COFFEE CAKE



Honey Buttermilk Oatmeal Coffee Cake image

This is a wonderful way to start a day.

Provided by Wallace Hale

Categories     Cakes

Time 55m

Number Of Ingredients 17

3/4 cup honey
1/4 cup margarine, melted
2 tbls corn syrup, light
2 teas lemon zest, grated
4 teas lemon juice
1/2 cup chopped walnuts
1 1/2 cup rolled oats
1 cup all-purpose flour
3/4 cup light brown sugar
1/2:cup chopped peanuts
1 teas baking powder
1/2 teas baking soda
1 teas salt
1/2:cup low fat buttermilk
2 eggs, lightly beaten
1/4:cup margerine melted
2 teas vanilla

Steps:

  • 1. In a small bowl, combine 1/2cup honey,1/3 cup melted margerine, the corn syrup, lemon juice and lemon zest. Stir in1/2 cup walnuts pour into a well greased10by 10 ×2 in baking pan; put aside.
  • 2. In a blender, finely grind your oats. Transfer to a large bowl. Stir in flour, light brown sugar, 1/2 cup nuts, the baking powder, baking soda and salt. Make a well in center of dry ingrdients. In a medium bowl. Combine buttermilk, eggs, 1/4 cup melted margerine and the vanilla. Add the milk mixture to the flour mixture stir just until moistened it should be lumpy.
  • 3. Pour batter mixture slowly over honey mixture in pan. Bake at 375 f for 25 min make sure its done by inserting a toothpick see if it comes out clean. Remove from oven when done an invert it on a large plate . Cool 8 min and serve ummmmm

BUTTERMILK OATMEAL CAKE



Buttermilk Oatmeal Cake image

Someone said that baking cakes with buttermilk is good. I just found this cake recipe in a 1982 newspaper clipping. Happy baking!

Provided by Mary Lundschen

Categories     Cakes

Time 1h

Number Of Ingredients 23

CAKE:
2 c flour
1/8 tsp salt
1 1/2 tsp cinnamon
1 tsp allspice
1 tsp baking soda
1 c sugar
1/2 c dark brown sugar
1 c vegetable oil
1 c buttermilk
3 eggs
1 c pecans, in pieces
1 1/2 c coconut, flaked
1 c oatmeal, uncooked
1/2 c dates, finely chopped
TOPPING:
3/4 c buttermilk
1/2 c sugar
1/4 c dark brown sugar
2 Tbsp dark corn syrup (karo)
1 tsp baking soda
1 tsp vanilla
1/2 stick oleo or butter

Steps:

  • 1. Combine flour and other dry ingredients in a large mixing bowl. Add oil, buttermilk, eggs and sugars. Beat until smooth. Stir in the nuts, oatmeal, coconut and dates. Pour into a greased and floured 10" tube pan. Bake at 350 degrees for 1 hour.
  • 2. Topping: In medium sauce pan combine topping ingredients. Cook until the mixture comes to a rolling boil and becomes bubbly. Remove cake from oven when done and immediately pour mixture over the cake. Do not remove from the pan until cake is cool.

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