I think it is common knowledge how important it is to start your day off with a good breakfast. I suspect most of us were inundated with this ideology from a young age by our parents or caretakers, much like I was, and the significance of breakfast makes sense; you want to begin your day by providing your body with proper nutrients to enable you to stay energized throughout the day.
I’ve always loved breakfast foods, and while I’m at a point in my life during which I don’t eat a huge breakfast, I can say with utmost certainty that the prospect of consuming cake for breakfast is one that poses tremendous allure. I came across a recipe for Oatmeal-Glazed Breakfast Cake from foodnetwork.com, and because it sounds so damn awesome, I wanted to share it with all of you.
“Ingredients
“Cake:
- Nonstick cooking spray, for the pan
- 3 cups all-purpose flour (see Cook’s Note)
- 1 cup old-fashioned rolled oats
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 teaspoons pure vanilla extract
- 4 large eggs
“Glaze:
- 3/4 cup packed light brown sugar
- 1/2 cup old-fashioned rolled oats
- 1/2 cup sweetened shredded coconut
- 6 tablespoons unsalted butter
- 1/4 cup whole milk
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup pecans, chopped
“Directions
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray. Line the bottom of the pan with parchment and coat again with the spray.
- Whisk together the flour, oats, granulated sugar, brown sugar, cinnamon, baking powder, salt and baking soda in a large bowl and set aside. Whisk together the oil, buttermilk, vanilla and eggs in a medium bowl. Fold the buttermilk mixture into the flour mixture until just combined.
- Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
- For the glaze: Meanwhile, add the brown sugar, oats, coconut, butter, milk, cinnamon and salt to a small saucepan over high heat. Bring to a boil and cook until the butter and sugar are dissolved, about 1 minute. Turn off the heat and stir in the pecans.
- Pour the hot glaze over the warm cake and spread evenly. Let the cake cool in the pan on a rack until cooled completely, at least 40 minutes. The glaze will still look glossy but should be not be sticky. You can cut slices from the pan or invert onto a serving platter or cutting board. Store at room temperature for up to 1 week,” the recipe states.
Cake for breakfast? Please, and thank you.
Photo by Łukasz Rawa on Unsplash
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