Oatmeal Coffee Cake Food

COFFEE CAKE WITH OAT CRUMB TOPPING AND RUM GLAZE

Steps:

• Combine the flour, brown sugar, oats, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
• Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
• Whisk together the flour, baking powder, baking soda and salt in a small bowl.
• Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
• Spoon the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Sprinkle on the crumb topping.
• Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert back onto a rack to cool completely.
• When the cake is cool, whisk the confectioners' sugar and rum together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.

QUICK COFFEE CAKE WITH CINNAMON-OAT STREUSEL

Steps:

• In a medium bowl, combine the brown sugar, cinnamon, and butter and mix together with a spoon until blended. Stir in the oatmeal until the mixture is crumbly.
• Set this topping aside while preparing the batter.
• Heat the oven to 375 F. Grease a 13 x 9-inch pan with unsalted butter, or solid shortening, or spray with a nonstick cooking spray containing flour, and set aside.
• Crack the eggs into a large bowl and beat with a fork or wire whisk until combined. Add the milk and mix well until smooth. Add the sugar, oil, and vanilla and mix until blended.
• Sift together the flour, baking powder, baking soda, salt, and nutmeg. Add the dry ingredients to the egg mixture and mix with a spoon for 20 to 30 strokes just until combined and all the dry ingredients are moistened. The batter will be lumpy but that's OK. That's what makes the cake more tender.
• Pour the batter into the prepared baking pan. Sprinkle the reserved oatmeal streusel mixture evenly over the batter.
• Bake the coffee cake for 25 to 35 minutes until it is puffed and golden brown, and a toothpick inserted in the center comes out clean. Let cool for about 15 minutes, and cut into squares to serve.

OATMEAL COFFEE CAKE WITH PECAN STREUSEL

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.

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.

OATMEAL-BANANA COFFEE CAKE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 10-inch square baking pan with cooking spray.
• Combine milk and vinegar in a glass to make sour milk; stir gently. Mash bananas in a small bowl to make 1 cup.
• Combine all-purpose flour, whole wheat flour, oats, baking powder, baking soda, and salt in a bowl.
• Cream butter and brown sugar in a large mixing bowl with an electric mixer until fluffy. Beat in eggs and vanilla extract. Mix in bananas. Add dry ingredients in 2 batches, alternating with sour milk; mix thoroughly. Pour batter into the prepared pan.
• Mix brown sugar, flour, and butter for topping together in a bowl. Sprinkle topping over batter, then sprinkle on pecans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack before cutting into squares.

MY BEST OATMEAL CAKE

Steps:

• Place oats in a small bowl; add boiling water. Let stand for 20 minutes. , In a small bowl, cream shortening and sugars. Add oat mixture and egg; mix well. Combine the flour, baking soda, cinnamon and salt; add to creamed mixture and beat until combined. , Pour into an 8-in. fluted tube pan coated with cooking spray. Bake at 350° for 22-27 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar if desired.

BLUEBERRY OATMEAL COFFEE CAKE

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.

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.