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Honey-Glazed Buttermilk Coffee Cake

Makes: 9 servings
Prep 30 mins Bake 375°F 25 mins
Honey-Glazed Buttermilk Coffee Cake
Ingredients
  • 1/2  cup  honey
  • 1/3  cup  butter, melted
  • 2  tablespoons  light-color corn syrup
  • 2  teaspoons  finely shredded lemon peel
  • 4  teaspoons  lemon juice
  • 1/2  cup  chopped pecans
  • 1 1/2  cups  rolled oats
  • 1  cup  all-purpose flour
  • 3/4  cup  packed brown sugar
  • 1/2  cup  chopped pecans
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 2  eggs, lightly beaten
  • 2/3  cup  buttermilk or sour milk
  • 1/4  cup  butter, melted
  • 1 1/2  teaspoons  vanilla
  •  Honey (optional)
Directions

1. Preheat oven to 375 degrees F. Generously grease a 9x1-1/2-inch round cake pan; set aside. In a small bowl combine the 1/2 cup honey, the 1/3 cup melted butter, the corn syrup, lemon peel, and lemon juice. Stir in 1/2 cup chopped pecans. Pour into prepared pan, spreading evenly; set aside.

2. Place oats in a blender or food processor. Cover and blend or process until finely ground. Transfer to a large bowl. Stir in flour, brown sugar, 1/2 cup chopped pecans, baking powder, baking soda, and salt. Make a well in center of flour mixture. In a medium bowl combine eggs, buttermilk, the 1/4 cup melted butter, and the vanilla. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Pour batter over honey mixture in pan, spreading evenly.

3. Bake about 25 minutes or until a toothpick inserted in center comes out clean. Immediately invert cake onto a serving plate. Spoon any honey mixture remaining in pan onto cake. Cool slightly. If desired, drizzle warm cake with additional honey.

Nutrition Facts (Honey-Glazed Buttermilk Coffee Cake)
  • Servings Per Recipe 9,
  • cal. (kcal) 450,
  • Fat, total (g) 23,
  • chol. (mg) 79,
  • sat. fat (g) 9,
  • carb. (g) 58,
  • fiber (g) 3,
  • pro. (g) 6,
  • vit. A (IU) 437,
  • vit. C (mg) 2,
  • sodium (mg) 357,
  • calcium (mg) 71,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

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