Honey Buttermilk Oatmeal Coffee Cake Food

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HONEY BUTTERMILK OATBREAD



Honey Buttermilk Oatbread image

A delicious and hearty oatmeal bread. This is especially good when it is hot and fresh, just plain--and really great with a little butter and honey. This recipe is the end result of trial, error and continuous tweaking.

Provided by Malicia

Categories     Bread     100+ Bread Machine Recipes

Time 3h15m

Yield 15

Number Of Ingredients 11

3 ⅓ cups bread flour
½ cup rolled oats
⅓ cup oat bran
2 tablespoons dry milk powder
½ teaspoon baking soda
2 teaspoons salt
2 tablespoons unsalted butter, softened
¼ cup honey
1 egg
1 ⅛ cups buttermilk
1 ½ teaspoons active dry yeast or bread machine yeast

Steps:

  • Place the ingredients into the bread machine in the order recommended by the manufacturer. Select the setting for white bread. Press Start.

Nutrition Facts : Calories 174.6 calories, Carbohydrate 31.4 g, Cholesterol 18.2 mg, Fat 3.2 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 1.5 g, Sodium 381.4 mg, Sugar 6.1 g

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

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

BLUEBERRY OATMEAL COFFEE CAKE



Blueberry Oatmeal Coffee Cake image

There's a taste of summer in every slice of this bursting-with-blueberries cake from Lori Buenger of Mountain Home, Arkansas. With its tender texture and slightly sweet streusel topping, it's the perfect way to end a special-occasion breakfast or brunch.

Provided by Taste of Home

Time 35m

Yield 8 servings.

Number Of Ingredients 15

1-1/3 cups all-purpose flour
3/4 cup quick-cooking oats
1/3 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup fat-free milk
1/4 cup canola oil
1/4 cup reduced-fat sour cream
1 cup fresh or frozen blueberries
STREUSEL TOPPING:
1/4 cup quick-cooking oats
3 tablespoons all-purpose flour
3 tablespoons brown sugar
2 tablespoons cold butter

Steps:

  • In a large bowl, combine the flour, oats, sugar, baking powder and salt. In another bowl, beat the egg, milk, oil and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries. Pour into a 9-in. round baking pan coated with cooking spray., For topping, in a small bowl, combine the oats, flour and brown sugar; cut in butter until crumbly. Sprinkle over batter. Bake at 400° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Nutrition Facts : Calories 297 calories, Fat 12g fat (3g saturated fat), Cholesterol 37mg cholesterol, Sodium 258mg sodium, Carbohydrate 42g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein.

HONEY OATMEAL CAKE



Honey Oatmeal Cake image

This recipe was given to me by a dear friend. It is very easy to make and higher in fiber than most cakes.

Provided by PaulaG

Categories     Dessert

Time 1h10m

Yield 12 serving(s)

Number Of Ingredients 12

1 1/4 cups boiling water
1 cup rolled oats
1/2 cup butter
1 1/2 cups honey
2 eggs
1 teaspoon vanilla
1 3/4 cups whole wheat flour
1 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 350 degrees.
  • Spray a 13 x 9 x 2 inch non-stick cake pan with cooking spray.
  • Pour boiling water over oats and 1/2 cup butter and allow to rest for 20 minutes.
  • Mix together the honey, eggs and vanilla.
  • Add to oatmeal mixture.
  • Combine flour, baking soda, salt and spices.
  • Add to other ingredients.
  • Bake for 30 to 40 minutes.
  • Allow to cool completely in pan.

Nutrition Facts : Calories 296, Fat 9.3, SaturatedFat 5.3, Cholesterol 55.6, Sodium 319.8, Carbohydrate 52.5, Fiber 3, Sugar 35.1, Protein 4.8

GRANDMA'S BUTTERMILK COFFEE CAKE



Grandma's Buttermilk Coffee Cake image

This is the best coffeecake I've ever had! So easy to make and always a hit. Not sure if it is really grandma's recipe or if she got it somewhere.

Provided by Busy Lindsay

Categories     Breads

Time 45m

Yield 12 serving(s)

Number Of Ingredients 11

3/4 cup vegetable oil
2 1/4 cups flour (I use all purpose and it turns out fine)
1/4 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup brown sugar
3/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon baking powder
1 cup buttermilk (the dry buttermilk found in the baking section of the store will work, just follow the package instr)
1 egg, slightly beatten
1/2 cup walnuts, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Mix flour, salt, and 1/2 teaspoon of cinnamon into a large mixing bowl. Add sugar and oil and mix on medium speed until well blended and feathery.
  • Remove 3/4 cup of this mixture and put in a smaller mixing bowl for the topping. Add walnuts and remainder of cinnamon to the contents of the smaller bowl for the topping, mix well and set aside for later.
  • To remaining mixture (not the topping) add baking soda, baking powder, egg and buttermilk. Mix until smooth, this is the coffeecake batter.
  • Spoon the cake batter into a buttered 9 x 13 baking dish. Sprinkle the topping over the cake batter and press lightly with fingers. Bake at 350 degrees for 25 - 30 minutes.

Nutrition Facts : Calories 370.4, Fat 17.6, SaturatedFat 2.3, Cholesterol 18.4, Sodium 218.7, Carbohydrate 50.2, Fiber 1.1, Sugar 31.3, Protein 4.4

OATMEAL COFFEE CAKE WITH PECAN STREUSEL



Oatmeal Coffee Cake with Pecan Streusel image

Tender with good oat flavor, this is an old American coffee cake with streusel topping. Delicious for coffee time, a snack, or brunch.

Provided by MooninAries Awakening

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 50m

Yield 12

Number Of Ingredients 15

½ cup brown sugar
½ cup chopped pecans
3 tablespoons unsalted butter, at room temperature
2 tablespoons all-purpose flour
1 ½ cups boiling water
1 cup rolled oats (not instant)
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup light brown sugar, packed
½ cup unsalted butter, at room temperature
2 large eggs, at room temperature
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 9x12-inch baking dish.
  • Mix brown sugar, pecans, butter, and flour together in a small bowl for streusel; set aside.
  • Pour boiling water over oats in a bowl. Combine flour, baking powder, baking soda, and salt in a separate bowl.
  • Cream brown sugar and butter in a large mixing bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Scrape down the bowl and continue beating until mixture is smooth. Mix in oats, vanilla extract, and cinnamon. Stir in flour mixture with a rubber scraper or wooden spoon. Pour batter into the prepared baking dish and cover with streusel.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 330.5 calories, Carbohydrate 45.5 g, Cholesterol 59 mg, Fat 15.3 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 7.3 g, Sodium 212.5 mg, Sugar 27.1 g

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

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.

BUTTERMILK COFFEE CAKE



Buttermilk Coffee Cake image

Of all the things I make for breakfast, this gets eaten the fastest. That's all right with me because it's also the easiest to prepare! Serve this tasty treat with fresh fruit, juice and coffee for a complete meal.

Provided by Taste of Home

Time 45m

Yield 24 servings.

Number Of Ingredients 15

2-1/2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup sugar
3/4 cup vegetable oil
1 teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
1 teaspoon baking soda
TOPPING:
1 cup chopped pecans
1/4 cup packed brown sugar
1/4 cup sugar
1 tablespoon all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Steps:

  • In a bowl, combine flour, sugars, oil and salt; mix well. Remove 1/2 cup and set aside. To remaining flour mixture, add egg, buttermilk and baking soda; mix well. Pour into a greased 15x10x1-in. baking pan. , To reserved flour mixture add all topping ingredients; mix well. Sprinkle over batter. Bake at 350° for 25-30 minutes or until cake tests done.

Nutrition Facts : Calories 226 calories, Fat 11g fat (1g saturated fat), Cholesterol 9mg cholesterol, Sodium 169mg sodium, Carbohydrate 31g carbohydrate (20g sugars, Fiber 1g fiber), Protein 2g protein.

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