Shelly's Recipe

HONEY-GLAZED BUTTERMILK OATMEAL COFFEE CAKE

Category: Coffee Cake

Topping
1/2 cup honey
1/3 cup butter, melted
2 Tbsp. light-colored corn syrup
2 tsp finely shredded lemon peel
4 tsp lemon juice
1/2 cup chopped pecans

Coffee Cake
1 1/2 cups rolled oats
1 cup flour
3/4 cup packed brown sugar
1/2 cup chopped pecans
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2/3 cup buttermilk or sour milk
2 eggs, lightly beaten
1/4 cup butter, melted
1-1/2 tsp vanilla
Honey (optional)

Generously grease a 9 inch square baking pan. In a small bowl, combine first 5 ignredients. Stir in chopped pecans. Pour into prepared pan; set aside.

For cake: In a food processor, blend or process oats until finely ground. Transfer to a large bowl. Stir in next 7 ingredients. Make a well in the center of the dry ingredients. In a medium bowl, combine next 4 ingredients. Add the milk mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy).

Spoon batter evenly over honey mixture. Bake at 375 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.