Honey Pecan Oatmeal Cake

Hello there–  What’s more warming and wholesome than a big bowl of oatmeal for breakfast?  My Larry has Olympian size bowls of oats most mornings for to start off this day.  And I occasionally brew up a bowl of my own.

But when Glenda asked me to bring along something for breakfast with friends at her house one Saturday morning I knew I couldn’t just be oatmeal in a bowl. So I did they only thing that made sense– Oatmeal in a cake!  Not too sweet and oatmeal hearty.  Just about right for a sunny fall breakfast with friends around the table.

HONEY PECAN OATMEAL CAKE
1/2 cup honey
1/3 cup butter, melted
2 tab. light corn syrup
1/2 cup chopped pecans
1 cup old fashioned oats
1  1/2 cups flour
3/4 cup brown sugar
1/2 cup shopped pecans (again)
1  1/2 tsp. baking powder
1/2 tsp. salt
2 eggs
2/3 cup buttermilk*
1/4 cup butter, melted
1  1/2 tsp. vanilla
extra honey to drizzle on the cake

In a small bowl combine the 1/2 cup honey, the 1/3 cup melted butter, corn syrup and 1/2 cup of the pecans.  Pour this mixture into a 9″ or 10″ cake pan sprayed with cooking spray. Set aside.

In a large mixing bowl, stir together the oats, flour, brown sugar, baking powder and salt.  Then mix in the eggs, buttermilk, 1/4 cup melted butter and vanilla.  The batter will be a little lumpy (in the nicest sort of way).

Carefully spoon the batter over the top of the of the pecan mixture in the cake pan, spreading it evenly.

Bake up the cake in a 350 degree oven for 30 to 35 minutes until the cake is cooked through and firm to the touch.

Then immediately invert the cake pan on to a pretty plate.  Scoop any pecan mixture that sticks to the pan and add it to the cake.  Drizzle a little extra honey on the cake if you want it to be extra good.  Best eaten with friends!

*If you don’t have that a carton of buttermilk in your fridge, just pour 2 tab. of cider vinegar into your measuring cup and fill with milk to the 2/3 mark.  Let is sit a couple minutes to thicken.