Honey Glazed Buttermilk Oatmeal Coffee Cake Food

OATMEAL-GLAZED BREAKFAST CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
• Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
• Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
• For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
• Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week.

HONEY-GLAZED BUTTERMILK OATMEAL COFFEE CAKE

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.

HONEY BUTTERMILK OATBREAD

Steps:

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

HONEY BUTTERMILK OATMEAL COFFEE CAKE

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

OATMEAL COFFEE CAKE

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.