Rating: 3.5 stars
41 Ratings
  • 5 star values: 14
  • 4 star values: 9
  • 3 star values: 3
  • 2 star values: 8
  • 1 star values: 7

Coffee cake recipes are rarely this decadent! Glazed in honey and piled high with pecans, this buttermilk coffee cake is a sweet way to start the day.

Source: Better Homes and Gardens

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Recipe Summary

bake:
25 mins
total:
55 mins
prep:
30 mins
Servings:
9
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°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.

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  • 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.

  • 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

450 calories; fat 23g; cholesterol 79mg; saturated fat 9g; carbohydrates 58g; insoluble fiber 3g; protein 6g; vitamin a 437.3IU; vitamin c 1.8mg; sodium 357mg; calcium 70.7mg; iron 2.2mg.
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