The Ultimate Oatmeal Coffee Cake: Unbelievably Moist and Delicious!
Imagine waking up to the aroma of a freshly baked coffee cake, one that's not only comforting and delicious but also boasts an incredibly moist texture thanks to a secret ingredient: oatmeal! This Oatmeal Coffee Cake recipe is a game-changer, perfect for breakfast, brunch, or even a delightful dessert. It combines the classic comfort of coffee cake with the wholesome goodness of oats, resulting in a treat that's sure to become a family favorite.
Forget dry, crumbly coffee cakes. The addition of cooked oatmeal lends an unparalleled moistness and subtle flavor that elevates this cake beyond the ordinary. Topped with a crunchy pecan streusel, it’s a delightful contrast of textures and tastes. Whether you're an oatmeal lover or just seeking the best oatmeal cake recipe, this simple yet impressive bake is perfect for weekend mornings or any time you crave a cozy, satisfying treat.
Ingredients You'll Need
Gather these simple ingredients to create this wonderfully moist coffee cake recipe. Using cooked oatmeal is the key to its fantastic texture!
For the Cake:
Coconut Oil: ½ cup, melted (or other neutral oil/melted butter)
Eggs: 2 large
Sweetener: ¾ cup granulated sweetener (like sugar, or a sugar substitute like Truvia as used in the original inspiration)
Vanilla Extract: 1 teaspoon
Cooked Oatmeal: 1 cup (plain, unflavored, cooled)
Flour: ¾ cup all-purpose flour AND ¾ cup white whole wheat flour (OR 1 ½ cups all-purpose flour total)
Ground Cloves: ½ teaspoon
Salt: ½ teaspoon
Ground Cinnamon: 1 teaspoon
Baking Soda: 1 teaspoon
For the Pecan Streusel Topping:
Coconut Oil: 1 tablespoon, softened or melted
Chopped Pecans: ½ cup
Brown Sugar: ½ cup, packed
Easy Steps to Baking Perfection
Making this easy coffee cake is straightforward. Follow these steps for a perfect bake every time:
Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour an 8x8 inch square baking pan, or spray generously with non-stick cooking spray.
Mix Wet Ingredients: In a large bowl, stir together the melted coconut oil, eggs, granulated sweetener, and vanilla extract until well combined. Gently fold in the cooked oatmeal.
Combine Dry Ingredients: In a separate medium bowl, whisk together the flour(s), ground cloves, salt, ground cinnamon, and baking soda.
Combine Wet and Dry: Add the dry ingredient mixture to the wet ingredient mixture. Stir gently until just combined – be careful not to overmix.
Pour Batter: Pour the batter evenly into the prepared 8x8 inch pan.
Make Topping: In a small bowl, mix the 1 tablespoon of coconut oil, chopped pecans, and brown sugar until crumbly.
Add Topping & Bake: Sprinkle the pecan streusel topping evenly over the cake batter. Bake in the preheated oven for 25-30 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean.
Cool & Serve: Let the oatmeal coffee cake cool in the pan for at least 10-15 minutes before cutting into squares. Serve warm or at room temperature. Enjoy!
Tips and Variations
Oatmeal Prep: Use plain cooked oatmeal (rolled oats or quick oats work). Ensure it's cooled before adding to the batter.
Flour Choice: Using half white whole wheat flour adds a bit more fiber and a slightly nuttier taste, but using all all-purpose flour works perfectly fine too.
Oil Substitute: You can substitute melted butter or a neutral vegetable oil for the coconut oil if preferred.
Nut-Free: Omit the pecans from the topping for a nut-free version. You could add more oats or cinnamon to the topping instead.
Storage: Store leftover coffee cake in an airtight container at room temperature for up to 3 days.
This coffee cake with oatmeal is more than just a breakfast cake recipe; it's a comforting hug in cake form. Its moist texture and delicious flavor make it a standout recipe perfect for any occasion.