Oatmeal Pecan Coffee Cake
Indulge in this delightful Oatmeal Pecan Coffee Cake, a perfect blend of wholesome oats and crunchy pecans. The warm spices and sweet brown sugar create an inviting aroma, making it an ideal treat for breakfast or an afternoon snack. Perfect for family gatherings or a cozy brunch.
Ingredients
Instructions
- Preheat oven to 350°.
- Grease a 13 x 9-inch baking pan.
- Combine flour, oats, brown sugar, pecans, baking powder, baking soda, and cinnamon in a large mixing bowl.
- Whisk eggs and buttermilk together in a separate bowl.
- Add the egg and buttermilk mixture to the dry ingredients along with melted margarine, stirring until blended.
- Pour the batter into the prepared pan.
Tips & Substitutions
For a lighter texture, consider using half whole wheat flour and half all-purpose flour. If you don’t have quick cooking oats, you can substitute with rolled oats, but chop them slightly for a finer texture. For a nut-free version, simply omit the pecans or replace them with sunflower seeds. Adding a dash of vanilla extract enhances the flavor beautifully.
Serving Suggestions
This oatmeal pecan coffee cake is perfect for brunch or as an afternoon snack. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. It pairs beautifully with a cup of Fresh Lemonade for a refreshing contrast. Consider serving alongside a simple fruit salad for a balanced meal.
Storage & Reheating
Store any leftover oatmeal pecan coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap slices in plastic wrap and freeze for up to 3 months. To reheat, simply microwave slices for about 15-20 seconds or place them in a preheated oven at 350°F for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Oatmeal Pecan Coffee Cake contains roughly 130 calories, with 0g protein, 21g carbohydrates, and 6g fat. Note that it is relatively high in sodium, at 621mg per serving (27% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular oats instead of quick cooking oats?
Yes, you can use regular rolled oats in place of quick cooking oats. However, you should chop them into smaller pieces to maintain a similar texture in the cake. This will ensure that the oats blend well with the other ingredients and don’t create a chewy texture.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can easily make your own by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes until it curdles slightly, then use it in the recipe as directed. This will give you the tangy flavor that buttermilk provides.
How can I make this recipe vegan?
To make this oatmeal pecan coffee cake vegan, substitute eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg) and replace buttermilk with a plant-based milk mixed with vinegar. Use melted coconut oil or a vegan margarine instead of regular margarine for a completely vegan treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).