Honey-glazed Buttermilk Oatmeal Coffee Cake

Total Time: 55 mins Preparation Time: 30 mins Cook Time: 25 mins

Ingredients

• Servings: 9
• 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)

Recipe

• 1 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.
• 2 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).
• 3 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.