Oatmeal Coffee Cake

Ever since I discovered Ann Pillsbury's Baking Book some 20 years ago, coffee cakes have fascinated me. For a long time, I thought coffee cakes were cakes flavoured with coffee. Over the years, we have more and more information at our disposal. According to Wikipedia:

The term coffee cake can refer to either of the following:

A cake, often sponge cake, which is made with coffee or has a coffee flavour.
A cake served with coffee or eaten at breakfast. Under this definition, a coffee cake does not necessarily contain coffee. Coffee cakes are typically flavored with cinnamon, nuts, and fruits.

Now, I know better.

All this while I was thinking of making something spicy like a cutlet or tikka with oats. While browsing for breakfast recipes that used oats in some form (other than porridge) I came across this site. It is called Recipe Goldmine and rightly so. I found an interesting coffee cake recipe and modified it to come up with my entry for the Weekend Breakfast Blogging # 13 hosted by Madhuli of My Foodcourt.

The recipe called for brown sugar and I didn't have any in the house and didn't replace it with anything. So, the cake is not too sweet. Works for me as I can then pour maple syrup over it and enjoy my little treat.

Ingredients:

1/2 cup Oatmeal

5/8 cup Hot water

5/8 cup Flour

1/2 cup Granulated Sugar

1/2 tsp Baking powder

1/2 teaspoon Cinnamon

1/4 cup Butter, melted

1 egg

1 tsp Vanilla

Toasted Walnuts for garnish

Cover the oatmeal with hot water and allow it to set for 20 minutes.

Meanwhile, mix together dry ingredients. Add butter, egg, vanilla extract and mix well. Add oatmeal and mix. Pour into a greased and floured pan and bake at 350 degrees F for 30 minutes. The batter is a little more gooey than normal cake batter. The oats must be working its magic.

After about 15 minutes of baking, arrange the toasted walnuts on the cake and continue baking.

Enjoy a slice of this cake along with breakfast on a leisurely weekend morning and discover sheer bliss.