Deep South Eats: Oatmeal Cookie Coffee Cake

Do you like oatmeal cookies?

Do you like coffee cake?

Okay, please keep reading!

I am always looking for new and different breakfast bread recipes to try. I often stick to my old faithful Poppy Seed Bread, but am pleasantly surprised when I step away from the norm. This bread was no exception, it was deliciously sweet with a strong cinnamon, oatmeal flavor. I recommend making the bread the day or night before, so that the cake may sit and be less likely to fall apart.

Ingredients:

• 2 cups all purpose flour
• 2/3 cup quick cooking oats
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/14 cups sugar
• 1/2 cup butter, softened at room temperature
• 2 large eggs
• 1 cup buttermilk (remember my little trick)
• 1 teaspoon vanilla extract
• Topping:
• 1/4 cup flour
• 1 cup packed brown sugar
• 1/4 cup butter, softened at room temperature
• 1 1/2 teaspoon ground cinnamon
• 1/3 cup toasted pecans (optional)
• 2/3 cup raisins (optional)

Directions:

• Preheat oven to 350 degrees F.
• In a medium mixing bowl, whisk together flour, quick cooking oats, baking powder, and salt.
• In a separate large mixing bowl, cream together butter and sugar until light and fluffy. Beat in the eggs in one at a time until well blended.
• Blend 1/3 of the flour mixture into the butter mixture and mix well. Follow with half of the buttermilk and the vanilla. Then blend in another 1/3 of flour mixture followed by remaining buttermilk. Finish by mixing in the last 1/3 of the flour mixture.
• Prepare the topping by combining flour, brown sugar, and cinnamon in the mixing bowl used previously for your flour mixture (don't want to use too many bowls). Stir well. Using your fingers, rub the butter into the cinnamon mixture until it resembles a coarse sand. You may use a food processor if you prefer.
• Pour half of the batter into a 9-inch springform pan and top with half of the topping. Evenly sprinkle raisins and pecans in a single layer if opting to use them. Pour the remaining half of batter on top and spread gently to the sides of pan (I find it helps to spray a little bit of Pam on your spatula). Sprinkle remaining topping over the batter.
• Bake for 40-45 minutes or until toothpick inserted into the center comes out clean. Cool cake on a wire rack until room temperature. Run a knife around the edge of your pan and remove the springform. Store cake in an airtight container.

Original recipe from Baking Bites.

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