Oatmeal-Glazed Breakfast Cake

This hearty cake is packed with oats, flavored with cinnamon and topped with a warm glaze made with more oats and shredded coconut the recipe is simple enough for kids to help with. Bake one on a Sunday and enjoy it all week long for breakfast or as a snack! It’s delicious at room temperature or lightly warmed in the microwave.

INGREDIENTS

Cake:

• Nonstick cooking spray, for the pan
• 3 cups all-purpose flour
• 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

DIRECTIONS

1. For the cake: Preheat the oven to 350°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.
2. 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.
3. Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes.
4. 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.
5. 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.