Oatmeak Breakfast Cake
A few years ago, I found a recipe for breakfast cake in Relish Magazine. It didn’t thrill my family the first time I made it. But the basic recipe used oatmeal, one of my favorite ingredients, I didn’t want to give up on it. So I took some of the sugar intended for the batter and used it to create a buttery, nutty filling. Once that happened, the fam decided it was a keeper. In fact, my daughter recently asked me to include it in the recipe book she wants me to make before her wedding in July.
Served with fruit, the cake makes a tasty and unusual breakfast. See what you think, and if you come up with any variations to make it even better, leave a comment below.
Oatmeal Breakfast Cake
Batter: Filling:
1 cup all-purpose flour ½ cup chopped walnuts
1 cup whole wheat flour ¼ cup packed brown sugar
1 cup old-fashioned oats ¼ cup melted butter
½ cup packed brown sugar
1/3 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
½ cup vegetable oil
1 cup buttermilk
3 eggs
Heat oven to 350 degrees. Coat a 12 cup bunt pan with cooking spray. In a small bowl, mix filling ingredients and set aside. In a medium bowl, mix flours, oats, sugars, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together oil buttermilk and eggs. Add to dry mixture and stir until combined.
Spoon half of batter into pan. Spread filling evenly over the batter. Spoon the remaining batter over the filling layer. Bake for 30-35 minutes. Cool completely on a wire rack and remove from the pan. Makes 16 servings.
